recipe for @potcallskettle

@potcallskettle asked if I had this recipe posted anywhere...I didn't, as I assume most people who look at my blog don't really go bake what I have made. However, if ever you would like a recipe for something I post here, let me know! I will happily post it in detail!

Brownie
3/4 C flour
1/2 t salt
1 T dark, unsweetened cocoa powder
5 oz dark chocolate
1/2 C butter
3/4 C sugar
1/4 C brown sugar
3 eggs
1 t vanilla

Pre-heat over to 325 degrees & butter and line a glass 9x13 pan. Whisk dry ingredients together & set aside. Melt chocolate & butter over a double boiler. Once melted, add sugars & whisk until combined. Let sit & come to room temp.



Once cooler, add the 3 eggs to the chocolate mixture & whisk just until combined, then add the vanilla. Sprinkle the dry mixture over the wet mixture and fold together. It is important to not over mix or the brownie texture will not turn out correctly.

Pour into pan and bake for 12 - 15 minutes. Do not over bake. Check before 12 minutes is up.

Buttercream
3/4 C sugar
2 T flour
3/4 C milk
2 T heavy cream
3/4 C butter
1 T coconut flavoring (actual recipe calls for 3 T creme de menthe & 1 t peppermint extract)

Put the sugar & flour in a sauce pan and whisk together. Add the milk & cream, then turn stove on. Whisk occasionally until thickened (about 5-7 minutes). Don't let this burn on the stove! (duh)

Pour mixture into stand mixer & turn on medium to cool mixture down. Once cooler (cool to touch) add butter & continue to mix until light & fluffy. Then, add coconut flavor.

Chocolate Glaze

6 oz chocolate
1 t light corn syrup
1/2 C butter

In a double boiler, melt the chocolate. Add the light corn syrup & butter & stir until completely smooth. Set aside to cool.

Once the brownies are done baking, let them come to room temperature or chill (to go faster) in fridge until cool to touch. Spread the butter cream over the brownies as evenly as possible. Place in fridge for 10-15 minutes until buttercream becomes hard, then pout chocolate glaze over top & spread evenly. Place in fridge again until set.

Before you slice these, let sit at room temp for 15 minutes. Use a knife dipped in hot water & wiped dry in between each cut so it doesn't become a giant, ugly mess.

ENJOY!

recipe adapted from Baked Explorations by Matt Lewis & Renato Poliafito, Grasshopper Bars - pg 97.