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Fatal Attraction Brownie Wedges with Sil




Source of Recipe


The Vancouver Sun


Recipe Introduction


Fatal Attraction Brownie Wedges with Silky Chocolate Kahlua Sauce



List of Ingredients




Brownies:

4 ounces bittersweet chocolate, chopped
1/2 cup butter, at room temperature
2/3 cup all-purpose flour
1/8 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup toasted hazelnuts (filberts), chopped coarse
2 ounces semi-sweet chocolate, chopped coarse

Sauce:

3/4 cup whipping cream
1/2 cup granulated sugar
4 ounces semi-sweet chocolate, chopped
2 tablespoons butter, at room temperature
1/4 teaspoon salt
1 tablespoon Kahlua, kirsch or Grand Marnier, optional

Other Ingredient:
3 cups vanilla ice cream

Recipe



Brownies: Put bittersweet chocolate and butter in heatproof bowl set over saucepan of hot, not simmering water until partially melted (the water should not touch toe bottom of the bowl), stirring occasionally. Remove bowl from saucepan and continue stirring until melted and smooth. Set aside to cool slightly.

In small bowl, combine flour and salt. With an electric mixer at medium speed, beat eggs in large bowl for about 2 minutes or until light and frothy. Gradually beat in sugar; beat in vanilla. Reduce mixer speed to low and beat in melted chocolate mixture. Fold in flour mixture until not quite incorporated. Add hazelnuts and semi-sweet chocolate; fold until just incorporated. Transfer batter to lightly greased 9 inch springform pan; smooth top.

Bake at 350 degrees for 30 minutes or until top is dry but a toothpick inserted in center comes out with some traces of melted chocolate and moist crumbs. Place on wire rack and cool completely in pan. Run knife between brownie edge and pan; remove sides of pan.

(Make ahead: Cover cooled brownie tightly with plastic wrap and refrigerate for up to 2 days. To serve, remove from refrigerator and let stand, covered, for at least 1 hour or until it reaches room temperature.)

Sauce: In small saucepan, combine cream and sugar; bring just to a boil over medium heat, stirring constantly until sugar dissolves. Reduce heat and simmer for 4 minutes, stirring frequently. Remove form heat and add chocolate, butter and salt; stir until chocolate melts. Stir in Kahlua. Let cool to room temperature. Makes 1 1/4 cups.

(Make ahead: Cover cooled sauce tightly with plastic wrap and refrigerate for up to 3 days. When ready to use, uncover and microwave on high for about 45 seconds or until mixture returns to sauce consistency, stirring every 15 seconds.)

To serve: Cut brownie into 8 wedges. Top each wedge with a scoop of ice cream and drizzle with about 2 1/2 tablespoons chocolate sauce.

Makes 8 servings.

Note: To toast hazelnuts, spread nuts on rimmed baking sheet and bake at 350 degrees for 8 to 10 minutes or until fragrant and lightly browned. Transfer nuts to tea towel; roll nuts around inside towel, to remove as much of the hazelnut skins as possible.