Salted Black Cocoa Brownies & a Parfait

INGREDIENTS:

Salted Black Cocoa Brownies
makes one 9 x 13″ brownie or two 8″ brownies

• salted butter, for greasing the pan
• 2 cups sugar
• 2 cups flour
• 1/3 cup black cocoa powder
• 2/3 cup Dutch-processed cocoa powder
• 2 tspn baking powder
• 1 tspn salt
• 4 eggs
• 2/3 cup unsalted butter, melted
• 1 1/2 tspn vanilla extract
• coarse sea salt

METHOD:

1. Preheat oven to 180 degrees C.  Using the salted butter, grease the bottom and sides of the pan(s).  Set aside.
2. In a large bowl, whisk together the sugar, flour, cocoa powders, baking powder, and salt. Set aside.
3. In a separate bowl, combine the eggs, melted butter, and vanilla extract.
4. Combine the wet ingredients with the prepared dry ingredients, folding until all of the dry ingredients are incorporated.  Batter will be very thick and difficult to stir.
5. Pour the batter into the prepared pans, smoothing the tops.  Sprinkle liberally with coarse sea salt.
6. Bake for 35-40 minutes if using a 9 x 13″ pan and for 25-30 minutes if using two 8″ pans.  Be careful not to over-bake.
7. Remove the brownies from the oven and let cool completely before removing from pans and cutting.  (This part is the most difficult–resisting until they are all cool!)

the Parfait
I don’t have exact amounts here because it’s basically layering however much skyr, strawberries, and brownie you want.  🙂

• strawberries, hulled and chopped
• freshly squeezed lemon juice
• vanilla sugar (recipe here)
• plain skyr / or plain greek yoghurt
• half-and-half (or milk or cream)
• salted black cocoa brownies, chopped into small pieces

METHOD:

1. Combine and toss together gently the strawberries, a sprinkling of lemon juice, and vanilla sugar to taste.  Let sit while you prepare the skyr.
2. Pour a small amount of half-and-half into the skyr and stir together, until the skyr’s consistency resembles thick yogurt.
3. Layer between and top skyr with chopped brownies and macerated strawberries.

Caramel & Pecan Brownies

INGREDIENTS:

• 1 cup (2 sticks) unsalted butter, plus more for baking dish
• 12 ounces bittersweet chocolate, finely chopped
• 2 cups all-purpose flour
• 1/4 teaspoon cayenne pepper, or less to taste
• 1/2 teaspoon coarse salt
• 1 3/4 cups sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 6 ounces semisweet chocolate chunks
• 3 ounces chopped pecans (about 1 1/2 cups)

For caramel:

• 2 cup light-brown sugar
• 1 cup (2 sticks) unsalted butter
• 1/2 cup evaporated milk
• 2 teaspoon pure vanilla extract
• Pinch of salt
• pecans

METHOD:

1. Preheat oven to 175ºC. Butter a 22cmx33cm (9-by-13-inch) glass baking dish. Line on the bottom of pan with parchment paper; butter the paper. Set aside.
2. Place bittersweet chocolate and butter in a heat-proof bowl; set over a pan of barely simmering water. Stir occasionally until melted. Remove pan from heat, and set aside.
3. Sift together the flour, cayenne, and salt, and set aside.
4. Place the sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes. Add the vanilla extract and chocolate mixture, and stir to combine.
5. Add the dry ingredients, and stir to combine. Stir in chocolate.
6. Pour half of the batter into dish, and sprinkle with chopped pecans. Bake for about 20 minutes. Transfer the pan to a wire rack to cool.
7. Meanwhile prepare the caramel – Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.
8. Immediately spread the caramel mixture over the brownies (if you let it sit, it will get hard and difficult to spread). Pour the remaining brownie batter evenly over the caramel mixture and spread gently to cover (if you pour it in a clump, it will be difficult to spread and the layers will get mixed together). Sprinkle the chocolate chips and remaining pecans on top of the brownie layer. Bake until set, for about 20-30 minutes
9. Grab the foil edges and lift the brownies out of the pan and cut them into squares.