Thanks for the emails and the tweets! I couldnt believe all the love after I posted my instagram pictures during the past months!! Thank you!! I even got comments and followers from Russia!!wohoo!Im excited, and I ve been so busy that I couldnt reply right away!! Sorry I love you all and keep drinking vino and asking questions!!;) I love it!
Bon appettit, mon cheries!! ;) Oh! I must say that I also served it with my lavender ice cream and salted pistachio Gelato!!!! If you want the recipes, please let me know! I ll be happy to give it to you!!
Of course!! the wine pairing for this amaze brownie are after the recipe!(Please read below my vino suggestions ;)
Prep time: 15-20 minutes
Bake time: 40 minutes
Cooling time: the recipe says 3 hours, but at least 30 minutes (if you can wait that long)(we couldnt, Sol even burned her tongue!)
Makes 24- 32 squares
Ingredients:
12 oz/340g (1½ cups) unsalted butter, cut into 9 pieces; more softened for the pan
3 ¾ oz/106g (1¼ cups) unsweetened natural cocoa powder, sifted if lumpy
2 ¾ cups granulated sugar
1/2 tsp. table salt
5 large eggs
2 tsp pure vanilla extract
7 ½ oz/212g (1 2/3 cups) all-purpose flour
½ cup dried blueberries (or chopped dried cherries or cranberries)
½ cup pistachios (pecan or whatever nut you prefer), toasted and coarsely chopped
½ - ¾ cup chocolate chips (because there can never be too much chocolate)
Directions:1. Preheat oven* to 325°F/170°C. Line the bottom and sides of a 9x13-inch straight-sided baking pan with heavy-duty aluminum foil, leaving about a 2-inch overhang on the short sides. Lightly butter the foil.
2. Put the butter in a large (4-quart) saucepan over medium-low heat and stir occasionally until melted, about 2 minutes. Off the heat, whisk in the cocoa powder until smooth, 1 minute. Add the sugar and salt, and whisk until well blended. Use your fingertip to check the temperature of the batter—it should be warm, not hot. If it’s hot, set the pan aside for a minute or two before continuing.
3. Whisk in the eggs, two and then three at a time, until just blended. Whisk in the vanilla until the batter is well blended. Sprinkle the flour over the batter and stir with a rubber spatula until just blended. Fold in the nuts and/or dried fruit and chocolate chips.
4. Scrape the batter into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out with small bits of brownie sticking to it, 35 to 45 minutes. For fudgy brownies, do not overbake.
5. Cool the brownies completely in the pan on a rack, about 3 hours.
6. When the brownies are cool, use the foil overhang to lift them from the pan. Invert onto a cutting board and carefully peel away the foil. Flip again and cut into 24 squares.
Bake time: 40 minutes
Cooling time: the recipe says 3 hours, but at least 30 minutes (if you can wait that long)(we couldnt, Sol even burned her tongue!)
Makes 24- 32 squares
Ingredients:
12 oz/340g (1½ cups) unsalted butter, cut into 9 pieces; more softened for the pan
3 ¾ oz/106g (1¼ cups) unsweetened natural cocoa powder, sifted if lumpy
2 ¾ cups granulated sugar
1/2 tsp. table salt
5 large eggs
2 tsp pure vanilla extract
7 ½ oz/212g (1 2/3 cups) all-purpose flour
½ cup dried blueberries (or chopped dried cherries or cranberries)
½ cup pistachios (pecan or whatever nut you prefer), toasted and coarsely chopped
½ - ¾ cup chocolate chips (because there can never be too much chocolate)
Directions:1. Preheat oven* to 325°F/170°C. Line the bottom and sides of a 9x13-inch straight-sided baking pan with heavy-duty aluminum foil, leaving about a 2-inch overhang on the short sides. Lightly butter the foil.
2. Put the butter in a large (4-quart) saucepan over medium-low heat and stir occasionally until melted, about 2 minutes. Off the heat, whisk in the cocoa powder until smooth, 1 minute. Add the sugar and salt, and whisk until well blended. Use your fingertip to check the temperature of the batter—it should be warm, not hot. If it’s hot, set the pan aside for a minute or two before continuing.
3. Whisk in the eggs, two and then three at a time, until just blended. Whisk in the vanilla until the batter is well blended. Sprinkle the flour over the batter and stir with a rubber spatula until just blended. Fold in the nuts and/or dried fruit and chocolate chips.
4. Scrape the batter into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out with small bits of brownie sticking to it, 35 to 45 minutes. For fudgy brownies, do not overbake.
5. Cool the brownies completely in the pan on a rack, about 3 hours.
6. When the brownies are cool, use the foil overhang to lift them from the pan. Invert onto a cutting board and carefully peel away the foil. Flip again and cut into 24 squares.
The result!!!!
!Voila!!
Everybody loves the idea of pairing chocolate and wine, and with good reason. But the flavors of chocolate and wine aren’t always that compatible. And the culprit is the chocolate.
This recipe is a pure joy when served with Vino-! ;)
My easy wine pairing tips and general notes! ;)
* Pair these brownie with a wine that’s equally fun, and also goes great with chocolate—Banfi’s Rosa Regale This Italian sparkling wine is lightly sweet with appealing raspberry fruit notes, and goes great with chocolate of all types. I love the idea of different textures and the crunch, it gives it a french patisserie flair that J'adore!
*When it comes to desserts—especially super rich, decadent, chocolate desserts—don’t even try to pair them with a table wine. They’re much too sweet. Instead, pour a sweet dessert wine. Ruby port, which is sweet and full of berry flavors but is also firm and powerful, is a classic match for chocolate. For instance, pour the Dow’s Ruby Port( I recently had this wine sent and thought it is a perfect match!!)
Well, I hope you enjoy this recipe as much as I did!!
Dont forget to surprise & delight someone today!!!
Happy thoughts and loads of smiles coming your way from me!
Stay tunned!Hopefully sooon I will post the recipe and wine pairing with my fave lemon,passionfruit and coconut cheesecake!! I went that extra mile, and It was worth it!! ;)
Dont forget to enjoy your Dolce Vita & sharing through the senses!
Ciao ciao!!xxxxxxx
Carolina
