Brownies, almost everyone loves them and DF probably more than most. Sydney and I were feeling a little mischievous today and decided to play around with brownies. We cut them in 1 1/2-circles, placed them on a stick and glazed them with a decant ivory chocolate, colored red. DF simply went crazy for our brownie pops.
Decant Chocolate Brownies:
Adapted from the Soho Charcuterie cookbook
- 453 gram/1 ¾-cup unsalted butter
- 453 grams/ 2 2/3 bittersweet chocolate, chopped fine
- 170 grams/ ¾-cup white chocolate chunks
- 170 grams/ ¾-cup semisweet chocolate, cut mini size
- 300 grams/ about6 extra-large eggs
- 2½ -Tablespoons instant espresso powder
- 3-teaspoon vanilla extract
- 1-teaspoon almond extract
- 1/4 teaspoon cinnamon
- 450 grams/ 2¼-cups sugar
- 120 grams1-cups flour
- 30 grams/ ¼-cup flour for the chips
- 9 grams/2-teaspoons baking powder
- 1 teaspoon kosher salt
Preheat the oven to 350 degrees F. Spray baking spray and flour a jellyroll pan.
Prepare your mise en place.
Second half of the mise en place.
Sift together the flour, baking powder and salt. Set aside. Chop the bittersweet chocolate.
Melt together the butter and 453 grams of bittersweet chocolate, on top of a double boiler or Bain Marie. Cool slightly.
Vigorously whisk the remaining unmelted chocolate till it is smooth and shiny.
Remove the chocolate from the heat, pour into a measuring jug (for convince), and allow to become about body temperature.
Place eggs in a large bowl add the cinnamon.
Add the instant espresso powder.
Add the extracts.
Now add the sugar.
Using an electric mixer on low speed, whip together the eggs, instant coffee, vanilla, almond extract and sugar.
With the hand mixer remaining on low, add in the warm chocolate mixture and cool to room temperature.
Sift one more time the flour mixture over the batter and fold the flour mixture into the batter until the flour is no longer visible.
In a small bowl coat lightly the white chocolate and the chocolate mini chunks with 15 gram/ 2-Tablespoon of all purpose flour. Fold in the coated chocolate mini chunks to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, a cake tester should have a little batter on it when inserted into the middle of the brownies. Allow the brownies to fully cool, run a metal spatula around the sides and invert.
White Chocolate Glaze:
- 198 grams/ 7/8-cup white chocolate, chopped finely
- 41 grams/3-Tablespoon heavy cream
- A smidgen rouge colorant
- Lolly pop sticks
Using a small circular cutter, cut rounds out of the brownies and gently thread the lolly sticks into the brownie rounds.
In a Bain Marie or double boiler melt the ivory chocolate, add the cream,whisk vigorously. Add the colorant. Spoon the white chocolate glaze over the brownie rounds.