My blog has moved! Redirecting...
You should be automatically redirected. If not, visit http://www.honeybeebakeshop.net/wp/?page_id=5 and update your bookmarks.
.jpg)
What is it about sprinkles that just makes things more fun? Is it the color? The crunch? I only know that with a few sprinkles and a candle you have a real party on your hands.
As Mr. Wonka would say, "A little nonsense now and then is relished by the wisest men."
I first discovered these brownies the week before the Academy Awards when a friend suggested them for a black-tie Oscar-watching party. They set a new standard in the world of brownies. The from-scratch version is decadent, but I don't always have that kind of time so I have adapted it for use with box brownie mix. Both recipes are below.
This week I am baking them to celebrate the pre-screening of my first film. "Uncommon People, Common Ground" is an advocacy film (read as: Short Documentary) about community leaders in Southeast DC that was written, filmed, and roduced by my NCL class. We are having a big party to celebrate the people we interviewed. Many people welcomed us into the community and shared their vision with us. They do so much to serve those around them, I want to bake them the best!
There are two ways to approach this brownie- the fancy way and the easy way. You will be rewarded for your efforts if you go the from-scratch root, but some days require more instant gratification.
The Quicker Way (aka- My Way):
Take 1 Box Dark Chocolate Brownie Mix (Ghiardeli if you can get it) and make batter according to the package directions, but substituting a half a cup of champagne for half a cup of water. Add a heavy teaspoon of cocoa powder and spoonful of cherry jelly into the batter.
Just as the brownies come out of the oven, use a pastry brush to coat the top with cherry or champagne jelly. It should absorb while the brownies are still hot. Brush with a second coat of jelly after it seeps in, heating the jelly if necessary.
The Fancy Way:
From this blog which gives wonderful step by step photos: http://www.lovescool.com/archives/2005/10/21/champagnebrownie/
Champagne Brownies
Yield: 16 brownies
Pan: 9″ x 9″ square baking pan
Ingredients:
16 oz. (1 lb) 70% dark chocolate, chopped
12 tablespoons unsalted butter, cubed, plus extra for buttering the pan
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 cups of sugar
4 large eggs
3/4 cup all-purpose flour
1 cup champagne
Directions:
1. Adjust the rack 1/3 from bottom of the oven and preheat to 325°F. Butter a 9″x9″ baking pan and line with parchment paper (leave extra overhanging the edges for easy removal.)
2. Melt the chocolate and butter in a microwave or double boiler. If using the microwave, heat in 30 second increments and stir between each addition. Do not overheat or chocolate will seize.
3. Beat the salt, vanilla and sugar into the melted chocolate mixture.
4. Add the eggs one at a time to the chocolate mixture and beat thoroughly to incorporate.
5. Add the flour and mix just until blended.
6. Add the champagne and continue mixing the batter vigorously until it becomes very shiny and pulls away from the sides of the bowl (I use my stand mixer for this, and let it run for 2-3 minutes on high. If you don't have a mixer, just keep beating hard for several minutes. Work off those calories you're about to consume!)
7. Turn the mixture into the prepared pan and bake until a toothpick inserted in the center comes out moist, but free of batter, about 45-50 minutes.
Champagne Glaze:
Place a heaping tablespoon of champagne jelly into a microwave safe cup. Heat the jelly until it becomes liquid (about 30 seconds.) Using a pastry brush, brush the warm brownies with the champagne jelly glaze. The liquid should be completely absorbed into the brownies, leaving a moist, shiny top. Tip: The brownies should be completely cool before cutting. I recommend placing them in the refrigerator overnight to set.
June 2007
Sharon loves purple. Lots and lots of purple. So for her birthday I did a lush ring of purple star-flowers in whipped cream icing that I was hoping would fare well in this humidity. (I skipped the butter cream because of the weather.)
Inside, the cake is dense chocolate with black raspberry preserves and chocolate shavings as filling. I like to use all fruit as a filling to keep it from getting too sweet with all of that icing.
I originally intended to make a nice dainty ring of flower buds, but the whipped icing made such lovely / lively meringue spikes that I just shined 'em up with a little sugar. To give the white space more personality I gave it a good dusting of sanding sugar sparkles in pink, purple and green with a big decorative "S" for Ms. Sharon herself.
