Category Archives: desserts

Double Chocolate Espresso Fudge Brownie

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Ingredients

  • 2 cuos unsalted butter
  • 2 oz coconut oil, chopped
  • 2 oz milk chocolate, chopped
  • 2 oz 60% dark chocolate
  • ⅔ cup 100% cacao powder (e.g., Hershey’s special dark, or Dutch process cocoa powder)
  • 1 sachet instant espresso powder (½ oz)
  • 1½ cup white sugar
  • ½ cup packed brown sugar
  • 3 large eggs
  • 1 cup flour
  • 1½ tsp salt
  • 1½ tsp vanilla extract

Directions

Melt butter & chocolate. Sift dry ingredients, then whisk together.

Add sugar to melted butter and stir til just combined. Add vanilla & eggs, then whisk 1 minute. Add dry ingredients and fold with a spatula until dry streaks are incorporated, taking care not to overmix.

Grease a 9×9 pan and line with parchment. Bake in 325°F oven for 40-45 minutes, or until a toothpick draws with a thin layer of batter.

Cool on a rack until firm, then remove and allow to cool to room temp before slicing.

Bananas Foster (traditional)

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Serves 2-4

Ingredients

  • 3 Tbsp. pecans
  • 4 Tbsp. unsalted butter, cut into pieces
  • ¼ cup (packed; 50 g) dark brown sugar
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground cardamom
  • ½ tsp. vanilla extract
  • 2 bananas, halved lengthwise, then crosswise
  • Kosher salt
  • 3 Tbsp. dark rum (80–100 proof)

Preparation


Preheat oven to 325°. Toast 3 Tbsp. pecans on a small rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 10–12 minutes. Let cool, then coarsely chop.

Heat 4 Tbsp. unsalted butter, cut into pieces, ¼ cup (packed; 50 g) dark brown sugar, ½ tsp. ground cinnamon, and ¼ tsp. ground cardamom in a medium skillet over medium-high, whisking constantly as the mixture bubbles, until butter is melted and incorporated, about 1 minute. Add ½ tsp. vanilla extract and cook sauce, continuing to whisk, until slightly thickened, about 30 seconds.

Arrange 2 bananas, halved lengthwise, then crosswise, cut side down, in pan and cook, shaking pan occasionally, until lightly browned, 30–60 seconds. Using tongs or a small spatula, turn bananas over and sprinkle cut sides with kosher salt. Cook, shaking pan occasionally, until bananas are browned and coated in sauce, 30–60 seconds. Remove from heat.

Drizzle 3 Tbsp. dark rum (80–100 proof) over bananas and sauce. Using lighter, carefully ignite sauce and flambé, shaking pan occasionally, until flame goes out.

Top with scoops of vanilla ice cream and scatter pecans over.

Source: https://www.bonappetit.com/recipe/classic-bananas-foster