Chocoholic…..

So if you haven’t heard by now, I am a self-admitted chocoholic, and I need it in my diet in some way, shape, or form every day. One of my favorite ways to enjoy chocolate is in the form of a brownie. I also have a passion for coffee and if you saw my kitchen at home you would easily guess this. I have a Keurig coffee brewer, a standard Cuisinart Coffee brewer, 2 French Press coffee brewers, a Toddy Cold Coffee brewing system, a Cappuccino / Espresso machine, an old fashioned Percolator Coffee brewer, a Stovetop Espresso maker, and a mini desktop Personal Percolator. Some things I take to extremes.
That being said, I would like to introduce you to a treat I developed recently. This came to me by way of a recipe that a friend gave me, and I tweaked and adapted it to fit my taste buds. This is just another in my series of recipes that proves that cooking from scratch is so much more rewarding. So go ahead and take a trip to two of my favorite worlds, Coffee County and Chocolate City.
Start by melting butter and semi-sweet chocolate in heavy pan over medium heat, stirring until smooth.

20140214-230132.jpg

20140214-230314.jpgRemove from heat and stir in cocoa powder,

20140214-230840.jpgGranulated sugar,

20140214-230934.jpgSalt,
And Vanilla extract.

20140214-231030.jpgStir until smooth.

20140214-231137.jpgAdd lightly beaten eggs,

20140214-231234.jpga little bit at a time into the chocolate mixture until smooth.
Stir in All Purpose flour

20140214-231542.jpgStir in Kahlua

20140214-231645.jpg

20140214-231903.jpgScrape the mixture into buttered 9×13 pan,
(I used a 15 inch hexagon pan for this batch)
And smooth the top.

20140214-232000.jpgScrape the mixture into buttered 9×13 pan,
(I used a 15 inch hexagon pan for this batch)
And smooth the top.
Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean.
Put on cooling rack for 1-2 hours or until completely cooled. Refrigerating them makes them cut easier.

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20140214-232336.jpgIf you want to go an extra lap around the track, make yourself a little caramel sauce to top these beauties with. It’s very easy and very quick.
Add sugar and water to a small saucepan and bring to a boil. Do not stir!

20140214-232658.jpgBoil the syrup for 6-8 minutes or until a deep amber caramel forms.

20140214-233012.jpgRemove from heat and stir in cream.

20140214-233144.jpgAdd Rum and stir until combined.

20140214-233250.jpgPour the caramel sauce into a glass jar or mug and let it cool slightly.

20140214-233418.jpgPlace in the microwave for 30 seconds to slightly warm.
When ready to serve, drizzle on top of the brownies and then sprinkle coarse kosher or sea salt on top.

TIP: Dried herbs have a more potent flavor than fresh.
When substituting, 1 teaspoon of dried herbs = 1 Tablespoon of fresh herbs.

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