Embrace Your Chocoholism!

What an exciting week it’s been!  Our new line of frosting mixes is finally on the shelves.  I know that everyone thinks their own baby is the cutest in the world, but really – they turned out so adorable I could just pinch their cheeks and kiss them!!!  Check them out at Bakfeest & Zo.

Since we’re on the theme of frosting, I have just the recipe to share with you.  I’ve always been a purist when it comes to brownies, so I’ve always shunned the frosted kind.  Last week, when everything went wrong and my brownies turned out ugly, albeit delicious, I decided to frost them.  We served them at Brigitte’s eldest son’s birthday party and I couldn’t resist trying one to see how they’d turned out.  I have to tell you, I was pleasantly surprised.  They were delicious and the frosting made them sublime.  I think the reason I’ve never liked them before is because, in America, the frosting is usually way too sweet, but this recipe is awesome!  Try it!

Antoinette’s Frosted Brownies 

Brownies:

1 Antoinette Fudge Brownie Mix
2 large eggs
50 gr cream cheese
120 gr unsalted butter

Frosting:

125 ml heavy cream
112 gr dark chocolate, chopped

Prepare Brownies according to package instructions and allow them to cool completely.

TO MAKE THE FROSTING:  Put the chocolate in a heatproof bowl.  Heat the cream in a saucepan to just below the boil – you will see tiny bubbles begin to form around the edges of the pan.  Pour the cream over the chocolate and let it sit for a minute.  Stir well until all of the chocolate is melted and you have a smooth shiny mixture.  Don’t worry that it looks more like a sauce than like frosting – it will set when it cools!

Remove the brownies from the pan.  Pour a thin layer of frosting over the brownies, spread and smooth it with a spatula.  Put the brownies in the refrigerator to chill and set.  When ready to serve, cut the brownies into squares, or rectangles, or whatever turns you on!

You won’t need all of the frosting, but half a recipe just wasn’t enough.  Don’t worry – you can put the rest in the refrigerator and save it for other uses:

  • Re-melt it over a pot of simmering water and use as a sauce for ice cream
  • Stir into a cup of hot milk for some really creamy hot chocolate
  • Right out of the fridge, it has the right consistency to make little balls, roll in cocoa powder or chopped nuts, or dip into melted chocolate.  Put them back in the fridge, and serve as bonbons
  • Spread it on bread, like Nutella
  • Or get yourself a little spoon and eat it straight out of the jar!

Enjoy!

Love,

Pavanne
“Let them eat cake!”

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