Posted on Friday, 21st May 2010 by Grace Massa Langlois
Keeping my fingers crossed that the weather will cooperate for the long weekend. We opened the pool yesterday, and if everything goes as planned the gas man will be here today to inspect the heater and fire it up! Looking forward to relaxing by the pool, grilling a few steaks and enjoy a daiquiri or two.
Matt’s been craving brownies for the last couple of weeks and as promised (a little late on my promise) I finally delivered. There are so many brownie recipes from which to choose. A few years back I found this recipe for Fudgy Chocolate Brownies from Martha Stewart and it’s become a family favourite and really the only recipe I go to when making the standard brownie. It is so decadent, very moist. If you can, use a good quality chocolate when making these fudgy brownies, it makes a world of difference.
These brownies are great served warm, topped with ice cream, sweetened cream, chocolate fudge sauce and a sprinkling of finely chopped hazelnuts, Chocolate Fudge Brownie Delight, as we call it, now this is decadent!
The other day when I was twittering, Darren from DMANBURGER, mentioned his site was going to be featured in an upcoming edition of The Food Magazine. Darren is a chef and he trained at the French Culinary Institute in NYC and he is on the quest to find the best burger. If you love burgers (I think most of us do) you’ll want to visit his site, especially now with grilling season upon us. I am so lucky, he’s promised to take me for a burger next time I’m in NYC, I am so excited.
I was hoping to pick up the edition of the magazine and decided to visit their online site. I spotted the recipe for Caramel Pots de Creme, having so many egg yolks leftover from my failed cookie attempts, this was the perfect recipe to use them up.
The recipe called for 12 yolks, exactly the amount I had, and very few other ingredients. In no time at all, with very little effort, I had luscious, creamy baked caramel custard, what more could you ask for.
If you enjoy Pots de Creme, you may also want to try the White Chocolate Pots de Creme I made a few weeks ago.
Have a wonderful holiday weekend!
Fudgy Chocolate Brownies and Caramel Pots de Crème
- Fudgy Chocolate Brownies
- Caramel Pots de Crème
Fudgy Chocolate Brownies
(from Martha Stewart’s Baking Handbook)
Makes 16
- 1/2 cup (1 stick) unsalted butter, plus more for pan
- 8 ounces bittersweet chocolate, coarsely chopped
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- Preheat oven to 350° F. Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, leaving a 1-inch overhang on 2 sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature., 10 to 15 minutes.
- Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
- Pour batter into prepared pan, and smooth top with an offset spatula. Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
- Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares. Brownies can be kept in an airtight container at room temperature for up to 3 days.
Caramel Pots de Crème
(featured online at The Food Magazine recipe courtesy of G. Garvin Dining In)
Serves 6
- 2 cups sugar
- 1/2 cup water
- 4 cups whipping cream
- 2 cups milk
- 12 egg yolks
- Sweetened whipped cream or frozen whipped dessert topping, thawed
- Preheat oven to 325° F. In a large saucepan, combine the sugar and the water. Bring to the boil over high heat. Reduce heat and, without stirring, continue cooking mixture until it reaches the desired caramel colour.
- Remove the saucepan from the heat and, carefully, whisk in 1 cup of the cream. Gradually whisk in the remaining 3 cups of cream and the milk. Return to medium heat and cook, whisking, to smooth out any sugar lumps.
- Remove from heat and cool mixture for 10 minutes.
- In a large bowl, whisk the egg yolks. Whisk about 1 cup of the caramel mixture into the yolks. Slowly whisk in the remaining caramel mixture. Strain mixture through a fine-mesh sieve. Remove air bubbles with spoon.
- Pour mixture into 6, 8-ounce ramekins. Place a tea towel into a large roasting pan or large baking dish. Place ramekins into roasting pan or large baking dish. Add enough boiling water to come halfway up the sides of the ramekins. Cover the ramekins with tin foil. Bake about 1 hour or until the centre jiggles only slightly when you tap the side of the pan. Remove from the oven and let stand in the hot water for another 5 minutes.
- Remove the ramekins from the baking dish and chill in the refrigerator for at least 20 minutes before serving. Top with sweetened whip cream and serve.
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Tags: baked pudding, brownies, dessert, individual desserts, pot de creme, pots de creme, pudding
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Eggs, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (27)
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May 22nd, 2010 at 3:54 am
Wonderful brownies and wonderful photos!
May 22nd, 2010 at 7:37 am
Thank you Cherine
May 22nd, 2010 at 5:18 pm
i just made the pots de creme on my dreary saturday… and they’re wonderful! i wanted mine to have a bit of a top, so i took the foil off of the ramekins for the last 10 minutes of baking. also- i served them with whipped cream, shaved semisweet chocolate, and strawberry halves, and apparently these additions were very appreciated! thanks for the recipe, grace.
May 22nd, 2010 at 7:45 pm
I have a lot of left over egg yolks from failed macaroons, what a perfect way to use them!
May 22nd, 2010 at 10:04 pm
Thank you Daniel, glad you enjoyed them, the additions sound wonderful!
May 22nd, 2010 at 10:55 pm
Those brownies look delicious.They are making me very hungry.
May 23rd, 2010 at 11:00 pm
The brownies look delicious. Brownies are my weakness (if they have nuts in them) and I have been looking for a good receipe for a while (may just trying to avoid making them). This looks like the perfect receipe.
Thankssss
May 24th, 2010 at 7:29 am
I have a big weakness for nuts too but the kids are not to crazy about them, you’ll love this recipe, so ooey gooey.
May 24th, 2010 at 11:50 am
Margaritas by poolside with chocolate brownies? My friend, you are living the life! Those brownies look delicious. I’m curious what kind of pan you baked them in. I love the crusts on a brownie and I like the idea of individual servings like that.
May 24th, 2010 at 12:59 pm
Thanks Marly, off to the pool in a few minutes, maybe not with a brownie (eaten too many in the last couple of days) but definitely a cocktail, it is so hot outside, I am in heaven. I found this pan while shopping at the outlets last year. It’s made by Chicago Metallic and I absolutely love it, it’s great for baking any type of square dessert, so much easier than trying to cut the perfect square.
July 9th, 2010 at 5:31 pm
[...] really like this brownie but my favourite is still the Fudgy Chocolate Brownies I shared with you a little while back. I think I will be hard pressed to find a better recipe [...]
December 4th, 2010 at 2:24 pm
[...] one thing I missed about preparing the regular dark Fudgy Chocolate Brownies was the ease of melting the chocolate. You must be very careful when melting white chocolate, [...]
January 24th, 2011 at 5:52 pm
Two beautiful desserts that I would be proud to serve guests or squirrel away for my family.
January 24th, 2011 at 6:17 pm
I’m smitten with the triple whammy: those brownies, ice cream and chocolate fudge sauce!
January 24th, 2011 at 6:33 pm
Brownies are my weakness, and these look so good!!! I would dunk the brownie in the caramel pot
January 24th, 2011 at 6:46 pm
Yum! Fudgy is the best kind of brownie. Love the butter/chocolate to flour ratio in this recipe!
January 24th, 2011 at 8:07 pm
nice looking fudgy brownies!
January 24th, 2011 at 10:41 pm
The pool? What?? =) I will take both!! I love love love brownies.
January 25th, 2011 at 7:45 am
Martha’s fudgy brownies have been my go to brownies for years…yours look fabulous as do the pots de creme!
January 25th, 2011 at 8:43 am
Wow your brownie looks so amazing! So lovely and seems really fudgy and yummy. I am dreaming about them now
January 25th, 2011 at 10:27 am
Those brownies look delicious!
January 26th, 2011 at 12:15 pm
Wow, this looks and sounds amazing! We’d love for you to share this recipe at dishfolio!
February 2nd, 2011 at 12:50 pm
[...] it Butterscotch Pots de Crème, White Chocolate Pots de Crème, Caramel Pots de Crème or Baileys Pots de Crème, this easy and versatile French Dessert has become a much loved [...]
February 26th, 2011 at 1:40 pm
Having spent years trying to find the perfect brownie recipe, I have just made the recipe you posted in this entry to subject of my first blog post although mine were nowhere near as pretty as yours! I love your blog and the wonderful pictures; it’s a real inspiration.
February 26th, 2011 at 7:50 pm
Thank you so much Kathryn – very happy you enjoyed. I purchased a fantastic brownie pan, it’s like a muffin tin but for brownies and this way you get perfect squares every time. Good luck with your blog. I am new to this as well, just started in April 2010 if you need any help please do reach out I would be happy to assist. Have a great day and thank you for stopping by for a visit.
September 28th, 2012 at 1:26 pm
[...] hoping these will satisfy his craving although something tells me he may have preferred plain fudgy brownies with [...]
January 30th, 2013 at 1:02 am
[...] Via Grace’s Sweet Life [...]