Decadent Brownies
16-May-2008
I made these brownies a few days ago in response to some of my Flickr friends baking escapades.
The brownie recipe is from David Lebovitz’ cookbook The Great Book of Chocolate. I made it in a 9" instead of 8" pan and then layered two brownies together. In between you’ll find chocolate frosting and raspberry coulis. His recipe calls for a yummy ganache but I used a chocolate frosting that I had leftover from another project, instead. The red sauce is a raspberry coulis – basically just a pureed raspberry and sugar mixture that is strained to remove the seeds. There’s also a bit of raspberry liqueur in it. On the plate is a little thickened heavy cream.
This presentation was really super rich – the kind of dessert you’d buy while dining out and four of you would each grab a spoon and dig in. And even then, there might be leftovers. A regular single layer of brownies cut into smaller portions would be perfect with a glass of milk or cup of tea, though.
David has two brownie recipes in this book. The recipes are similar but with slight differences to appeal to personal taste. I recommend you buy the book and try them both!
7 Comments
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Culinary Fool 
the brownies look really delicious.
O yummo!!!! These look absolutely delicious! Must try them soon .. take care, H
Thanks much, Ladies! Hope you are both enjoying the weekend!
~ B
Delightful! I get a kick out of your sweet decorative hearts.You are so skilled.Thank you,-jenj
Hi Jen!
;-) The hearts are so simple to make yet add so much (I think) to the plate. Thanks!
~ B
Remind me that I\’ve got to share a recipe with you sometime… The March/April 2004 Cooks Illusrated had an article on "The Bext Classic Brownies" and they included their recipe for their Classic Brownies. I\’ve never had anything so good. I get teary eyed right now just thinking about them. E
Hey EE!
Wow! If they are that good you\’d better be sharing! I\’ll hold you to it. ;-)
~ B