These brownies make your palate submit and come creeping back for more delicious
edible pleasure. Once you take your first bite of these brownies, your epic FOODGASM
is sure to follow!
First watch the video:
And now you can try this yourself! Here's the recipe:
Triple
Threat Brownies
Makes 24 -30 mini brownies
INGREDIENTS
1.5 sticks unsalted butter
4 ounces unsweetened chocolate
2 cups sugar
2 eggs
1 teaspoon vanilla
1 tablespoon coffee liqueur
2 tablespoon instant coffee
INGREDIENTS
1.5 sticks unsalted butter
4 ounces unsweetened chocolate
2 cups sugar
2 eggs
1 teaspoon vanilla
1 tablespoon coffee liqueur
2 tablespoon instant coffee
1 cup all-purpose flour
dash salt (don’t if you used salted butter)
6 oz. chocolate chips
dash salt (don’t if you used salted butter)
6 oz. chocolate chips
OPTIONAL
24-30 chocolate covered espresso
beans (for on top of brownies)
Caramel sauce (see below)
Fresh raspberries, for garnish
DIRECTIONS
Preheat oven 350 degrees
Melt butter and unsweetened
chocolate on medium heat in saucepan. Melt slowly, stirring
periodically until completely melted. Once melted, turn off and remove
from heat. Stir in sugar.
In separate bowl whisk eggs and
then stir into chocolate mixture. Stir in the vanilla, coffee
liqueur, instant coffee, salt and flour. Slowly mix in chocolate chips. Spray a mini-muffin sheet Add one scoop of dough to each, filling to ¾ full.
Top each with a chocolate covered
espresso bean (optional). Bake at 350 for 20-25 minutes.
Let cool for 10 minutes and then remove from pan.
Caramel cream
sauce
Makes
a little over 1 cup of sauce
INGREDIENTS
1 cup sugar
Water (enough to cover the sugar)
6 tablespoons butter
1/2 cup heavy whipping cream
DIRECTIONS
Put the sugar into a heavy-bottomed
medium saucepan and put in enough water to just cover the sugar so it looks
like wet sand. Before staring, take a wet paper towel and wipe the insides of
the pot down to the water/sugar mixture. This is to ensure no sugar burns on
the sides. Heat the sugar and water on moderately high heat. Don’t stir at all: you can lightly swirl the mixture in the pan. Be very careful at the heated
cooked sugar reaches very high temperatures and can burn easily.
Let the water
boil off until the sugar starts to bubble and the mixture gets thicker and
starts to turn color. As soon as all of the sugar crystals have melted (the
liquid sugar should be dark amber in color), immediately add the butter to the
pan. Whisk until the butter has melted. Once the butter has melted, take the
pan off the heat. Then slowly add the cream to the pan and continue to whisk to
incorporate. (When you add the butter and the cream, the mixture will
foam up considerably.) Whisk until caramel sauce is smooth. Let cool in the pan.
TO SERVE
Ladle caramel sauce on top or beside
the brownies and serve with fresh raspberries. Enjoy!
Oh, these are to die for.
ReplyDelete