Wednesday, January 28, 2009
Chocolate Brownie with Choc Syrup & Choc Ice Cream
Being a chocoholic myself, a chocolate dessert is a must for every occassion. I made this for the BBQ the other day. Very easy to make......there are many versions. This is from my fav Chef at Home, Michael Smith.
12 oz bittersweet dark chocolate
8 oz butter
1 cup sugar
1/2 cup flour
1 tbs baking powder
2 tbs cocoa powder
A pinch of salt
A big splash of vanilla
(You can add 1 cup of chopped walnut or any nut if you want. I did not add any coz I don't have any at the time)
Preheat the oven to 350 F (175 C). Toss the chocolate and butter into a small bowl set over a small pot of simmering water (bain marie). This will insulate the delicate chocolate from direct heat and keep it from scorching. As they begin to melt stir until smooth then remove from the heat.
In a large bowl sift the flour, salt and baking powder together.
In a separate bowl, whisk the eggs, sugar and vanilla together then stir into the chocolate. Stir in the dry ingredients and walnuts.
Lightly oil the bottom and sides of an 8” by 12” baking pan. Sprinkle a bit of flour into the pan and shake until all the surfaces are evenly covered. Tap the pan upside-down on the counter to dislodge any extra. Pour in the batter and bake until set, about 40 minutes.
It took me only about an hour from start (measuring ingredients) to finish baking.
Best served with ice cream (chocolate of course) and choc syrup.
Triple chocolate dessert!
This is how to make choc syrup......you can buy of course if no time.
1 can unsweetened evaporated milk
2 handfuls choc chips
2 tbs cocoa powder
2 tbs brown sugar (less if you want less sweet or if you use sweetened choc chips)
Splash of vanilla
Whisk over low heat (bain marie)
This choc brownie was also a hit like the lamb. However, there's a special request for the Chocolate Molten Cake that I made earlier last December. I am gonna make 'em tomorrow.