Tag Archives: chocolate

Sharffen Berger Fudgy Brownies

Sharffen Berger Fudgy Brownies

Sharffen Berger Fudgy Brownies

You know, chocolate is a funny thing. It comes in so many flavors and textures and each person knows just how they like it. Me? I like rich, dark chocolate. Sharffen Berger gets my kind of chocolate just right. So I was lucky when the company just happened to sponsor a Food Blogging conference I attended and the goodie bag we got was filled with lots of Sharffen Berger baking chocolate. Like the 70% cacao bittersweet chocolate, which is the basis for these fudgy brownies. This recipe comes directly from the source. Sharffen Berger publishes this and lots of other recipes on their site. These are definitely the fudgiest, most decadent brownies I’ve ever had. Enjoy!

Sharffen Berger 70% Cacao Bittersweet Chocolate

Sharffen Berger 70% Cacao Bittersweet Chocolate

Sharffen Berger Fudgy Brownies
Makes 9 two-inch square brownies
Ingredients

6 tablespoons (3 ounces) unsalted butter, cut into cubes, plus more for the pan
8 ounces SCHARFFEN BERGER 70% bittersweet chocolate, coarsely chopped
3/4 cup plus 2 tablespoons granulated sugar
1/4 teaspoon salt
2 large eggs
1/3 cup all-purpose flour

Method

1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Cut an 8 by 16-inch piece of parchment paper. Lightly butter an 8 by 8 by 2-inch pan and line it with the parchment, allowing it to extend evenly over the opposite sides. Butter the parchment including the paper on the sides of the pan.

2. Place the chocolate and butter in a large heatproof bowl set over a pot of gently simmering water and stir occasionally until melted and smooth. Remove from the heat.

3. With a large rubber spatula or wooden spoon, beat the sugar and salt into the chocolate mixture. Beat in the eggs one at a time. Add the flour and mix vigorously until the batter is very glossy and pulls away from the sides of the bowl.

4. Pour the batter into the prepared pan and tap the pan bottom on the countertop to level the batter. Bake for 30 to 35 minutes, or until a skewer in the center comes out moist but clean.

Let cool in the pan on a cooling rack for 10 minutes. Remove the brownies from the pan using the parchment “handles,” and cool completely on the rack before cutting into 2-inch squares.

Pumpkin Chocolate Swirl Brownies


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Pumpkin Chocolate Swirl Brownies

Pumpkin Chocolate Swirl Brownies

Day 13 of 31 days of pumpkin and we come to a personal favorite: the brownie. Brownies are the kind of food that inspire strong opinions. People know exactly how they like their brownies. Some people like them cakey, others like them fudgy. Some like the crunchy edges so much that they buy special pans so that every brownie will have a crunchy edge. Others want the slightly undercooked gooey middle. Me? I go for the fudgy, gooey variety, made with chocolate as dark and rich as possible. That’s why I decided to make this recipe using 70% cacao Sharffen Berger bittersweet chocolate and a whole lot o’ butta.

Scharffen Berger Chocolate

Scharffen Berger Chocolate

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Marbled Cupcakes – Chocolate Brownie + Vanilla Swirl

Chocolate Brownie + Vanilla Cupcake Swirl

Chocolate Brownie + Vanilla Cupcake Swirl

I got it into my head the other day that I just had to make marbled cupcakes. I don’t know why. I scoured the internet for techniques but in the end, I just invented my own. I needed to use what I had on hand in the pantry and I didn’t have any buttermilk or orange peel or almond extract or baker’s chocolate or lots of other things that the recipes were calling for. So I improvised. I made two batters: one was a version of Mark Bittman’s (again?!) Golden Layer Cake batter from How to Cook Everything and the other was a pre-packaged brownie mix batter to which I added an extra egg. The extra egg in the brownie batter made it light enough to co-exist with cake batter in a cupcake. I spooned the golden batter into the cups first then added a large dollop of chocolate brownie batter. Then I simply swirled a knife through with a circular and upwards motion. Once baked and cooled, I iced them with a basic butter cream frosting and added some sprinkles. I don’t have any cake decorating tools, so my icing job looks pretty amateur (at best), but I’m learning.

Marbled Chocolate Vanilla Swirl Cupcake

Marbled Chocolate Vanilla Swirl Cupcake

Marbled Cupcakes – Chocolate Brownie + Vanilla Swirl
Makes 24 cupcakes

Vanilla Cake Batter

1 1/4 sticks butter, softened
2 cups all-purpose flour
1 1/4 cups sugar
4 eggs
2 tsp vanilla extract
2 1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk

1. Cream the butter until smooth. Add sugar gradually and continue to cream for 3-4 minutes. Add the eggs, one at a time, incorporating each one completely before adding the next. Then beat in the vanilla extract.

2. In a separate bowl, combine flour, baking powder and salt. Alternate adding the flour mixture and the milk into the butter mixture, incorporating each completely before adding the next.

Chocolate Brownie Batter

1. Follow the instructions on the packaged brownie mix, but add one extra egg.

Assembling the Cupcakes

1. Preheat the oven to 350˚F. Spray two cupcake pans with cooking spray and insert paper cupcake liners.

2. Spoon in enough vanilla batter to fill about halfway up each cupcake liner. Then spoon in a heaping tablespoon of the chocolate batter. Take a knife and swirl it through the batter with an upward motion at the end. Don’t stir too much or the batters won’t remain delineated.

3. Bake in the oven for 25-30 minutes. An inserted toothpick should come out clean. Cool on rack. When completely cool, ice with a simple buttercream frosting.

Buttercream Frosting

1 stick butter, softened
1 lb package of confectioners sugar
1/4 cup milk (more or less)
2 tsp vanilla extract

1. Cream the butter. Alternate adding sugar and milk, beating everything to a smooth, creamy texture. Beat in vanilla. Adjust thickness by adding milk or sugar, but remember that putting it back in the refrigerator will also thicken it up.

Marbled Cupcake

Marbled Cupcake

Eye Candy: Scenes From the San Francisco Ferry Terminal Market

Lunch hour rush at Taylors Automatic Refresher at the San Francisco Ferry Terminal Building

Lunch hour rush at Taylor's Automatic Refresher at the San Francisco Ferry Terminal Building

The other day, I went to the Ferry Terminal Marketplace in San Francisco for lunch. I thought I’d add a mini-photo gallery to this blog featuring the tasty bites I sampled while there. I purchased the Recchiuti Chocolate sauce after sampling it, so watch for a future blog entry where I try out different ways to use the sauce. The Recchiuti representative recommended serving it with pears. Mmmm.

The best burgers in town? Definitely the best sweet potato french fries

The best burgers in town? Definitely the best sweet potato french fries

This Recchiuti chocolate sauce is to die for!

This Recchiuti chocolate sauce is to die for!

Recchiuti Chocolates: A symphony in your mouth for about a buck fifty

Recchiuti Chocolates: A symphony in your mouth for about a buck fifty

Recchiuti Bittersweet Chocolate. Mmmm.

Recchiuti Bittersweet Chocolate. Mmmm.

Heirloom Tomatoes at The Farm Fresh to You store, which provides Bay Area customers with Capay Organic farms quality seasonal organic produce.

Heirloom Tomatoes at The "Farm Fresh to You" store, which provides Bay Area customers with Capay Organic farm's quality seasonal organic produce.

Olive Oil tasting at McEvoy Ranch Olive Oil

Olive Oil tasting at McEvoy Ranch Olive Oil

Miette - Chocolate Cupcakes with Raspberry Buttercream

Miette - Chocolate Cupcakes with Raspberry Buttercream

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