Brownies, with class.

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So if you know me I am always eating healthy. Never any meat (I tried a pork belly lettuce wrap at work yesterday, eek!…for the simple fact that I must inform my guests of what they shall order), hardly any processed foods and never any fast food. I always get “Oh Nessa’s eating her rabbit food now.” Ehhh, whatever I have to say to that. There is one thing that I just can’t resist when it comes to not eating healthy, homemade baked goods. Would I ever eat one of America’s most loved little tubular piece of cake filled with a highly fake cream? Nope, never, good try. Inspired by a blog I just read, a cookbook I just spent an unusual amount of hours gawking over, or simply the fact that my sisters have begged me to make a treat that will satisfy their never ending sweet tooth, I am ALWAYS in the kitchen.

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This week, brownies were demanded. Not by a human or any living matter for that reason but by my new KitchenAid…have to break that baby in! So there I am searching for a new recipe, reading about brownies, chocolate, different flours, etc…I should probably mention this now, I am SO not a fan of chocolate, taste wise. EXCEPT when it comes to brownies. Always an exception to “the rule”. Okay, now we shall continue on. I came across an article on http://www.Sauver.com about the newest blog winners for 2012. Which led me to read about Alice Waters, a true inspiration, amongst many others. Somehow my fingers kept clicking and clicking and clicking until I wound up on the most lovely brownine I had ever seen and thought I HAVE to make that. http://www.cafefernando.com posted an article about Dolce & Gabana Brownies. I thought fashionable brownies? Helloooooo, yes please!

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Long story short, it was pedal to the metal and no looking back.
I altered the recipe a bit to fit the ingredients in which I had. This is my recipe.

8 ounces unsweetned chocolate
2.5 ounces semi-sweet chocolate
2/3 cup unsalted butter
3/4 cup AP flour
1/2 cup Cocoa Powder
1/2 teaspoon salt
1 1/2 cup sugar
5 large eggs
2 teaspoons vanilla extract

Melt chocolate and butter over double boiler until fully melted. Cool 10 minutes. Sift together flour, cocoa and salt. In mixer whip sugar and eggs until light and fluffy and yellow in color. Add in vanilla and the chocolate mixture while continuing to whip on low speed. Fold in the flour mixture and pour into a greased 9 x 13 pan lined with parchment paper. Bake for roughly 30 mins at 350 degrees F. Once done, cool for about 15 minutes. Take out of pan and place on wire rack until fully cooled.

4 oz ricotta cheese
8 oz cream cheese
3 teaspoons ground coffee
splash of vanilla
2 heaping spoonfuls of peanut butter

Whip all together until fully incorporated and spread on the cooled brownie.

2 oz unsweetened chocolate
2 oz semi-sweet chocolate

Melt over double boiler. Place into piping bag with a very fine tip. Draw a 8 x 12 rectangle on a piece of parchment paper and make a lace design. Place in the freezer along with an offset spatula for roughly an hour or longer. Once done carefully place the lace ontop of the brownie. To cut, warm a knife up under hot water or with a blow torch. Slowly slice pieces and serve.

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This is serioulsy one of the easiest things ever. Don’t let the lenghth of the steps fool you. In the end you will have a beautiful piece of art…? Yes, yes that is it.

Any new ideas I should try?? Please tell me!

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Brownies, with class.

2 thoughts on “Brownies, with class.

  1. I love the chocolate decoration- very beautiful work and what a fun idea! I should try piping some chocolate for topping cupcakes, etc. Thanks for stopping by my blog! I also try to avoid processed foods and make recipes that incorporate healthy ingredients, even if they’re indulgent πŸ™‚

    1. Thanks so much for the kind words! Your suggestions are great for the chocolate decorations, give it a try! Looking forward to more of your posts πŸ™‚

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