| Duckie ® |
Brownie Bombs
These brownies are the bomb! They’re exactly what you want, and think
you can’t have... but not this time, Baby!
Makes 30 servings
Ingredients:
Brownies:
1 spray PAM® Original Canola Cooking Spray
3.5 ounces Callebaut® 811 bittersweet chocolate, coarsely chopped
1/2 cup (1 stick) lactose free Fleischmann’s® Unsalted stick margarine
4 ounces Callebaut® unsweetened chocolate, coarsely chopped
1/2 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 teaspoon pure vanilla extract
2 large eggs, beaten
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped walnuts, roasted
Chocolate Rum Glaze (optional)
Chocolate Rum Glaze:
2 tablespoons lactose free Fleischmann’s® Unsalted stick margarine
2 tablespoons granulated sugar
1/2 cup Silk® soymilk creamer (plain)
14 oz. Callebaut® 811 bittersweet chocolate, coarsely chopped
2 tablespoons light Rum
Preparation:
Pre-heat oven to 350ºF. Spray baking pan with PAM® and set aside.
Place coarsely chopped bittersweet chocolate into food processor and
pulse several times until chocolate pieces resemble small chips, then
set aside. In a small microwavable bowl, melt margarine and
unsweetened chocolate in microwave for 45 seconds. Continue heating
for 15-second intervals until margarine and chocolate are melted. Stir
until well blended.
In a large bowl, mix sugars, vanilla and beaten eggs. Stir in melted
chocolate. Sift in flour, baking powder and salt, and stir only until
flour is partially blended (batter still has white surface but no
longer has large pockets of flour).
At this point, add reserved 3.5 oz. of bittersweet chocolate pieces
along with chopped walnuts, and stir just until blended. (Do not over
mix!) Pour into prepared baking pan and smooth out the surface as much
as possible with a spatula. Bake for 35 to 40 minutes.
When done, toothpick will NOT come out clean because of melted
chocolate pieces, but there shouldn’t be any granular batter on
toothpick. Remove from oven, let cool for at least 60 minutes (not
seconds) prior to serving. Optionally, let cool only a few minutes
before pouring warm Chocolate Rum Glaze on top.
Then chill at least 6 hours, preferably overnight, prior to serving.
When ready to devour, cut into 1 inch pieces and serve.
Chocolate Rum Glaze:
Place margarine, sugar and soymilk into a medium microwavable bowl.
Heat on high for 60 seconds. Continue heating for 30-second intervals
until all of margarine has completely melted and mixture is warm.
At this point, stir in chocolate pieces and set aside for 3 to 4
minutes. Then stir to fully blend (re-heating for 30-second intervals,
as necessary, until chocolate is smooth). Add rum and stir to blend.
Presentation:
Cut into 1 inch squares and stack high onto serving plate. For a more
elegant presentation, coat brownies with Chocolate Rum Glaze and
garnish with small, thin slices of dried fruit (such as dried
apricots, pineapple, ginger, mango or papaya).
Variations:
Use light brown sugar instead of dark brown sugar, or pecans instead
of walnuts.
Tips:
After baking, it’s a little tricky getting the first piece out of the
pan. You might just have to eat it. Slice the brownies with a hot
kitchen knife (run knife under hot water and wipe dry between cuts).
Difficulty: 2
Time: Preparation: 20 minutes; Total time: 60 minutes.
Entertaining: Great as a bite-size dessert at any time (they’re
especially good after midnight).
Extra Equipment: Food processor, 9 inch square baking pan.
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