by now, you should have figured out that i have a thing for pennington’s strawberry rye
. yes, i was given a bottle for free, but, and that is a big but, i am not being paid or compensated in anyway to do this. the truth is, i am a light weight; i cannot drink large amounts of alcohol and one drink is usually my limit when it comes to mixed drinks. as a result, i generally prefer to use it in a dessert where i can savor the flavor without getting a hangover. and if you saw the other two recipes i posted that feature pennington’s strawberry rye
, ice box cake and strawberry tea-ramisu (links below), you know how well it blends with other flavors. so just imagine how well it blends with chocolate…
the recipe is a simple one; a quick to mix brownie base that is baked and cooled and topped with a dark chocolate ganache that is loaded with pennington’s strawberry rye. the final touch is a swirl of white chocolate and then off to the fridge they go to set the ganache so that they can be cut into bars. so easy that anyone could make them-and i urge you to do so!
pennington’s truffle brownie bars
makes 1 (8″x8″) pan yielding 32 (1″x2″) bars
5 tablespoons unsalted butter
1 1/2 ounces unsweetened chocolate, chopped
1 whole egg plus 1 extra yolk
2/3 cup sugar
1 teaspoon vanilla
1/2 cup unbleached all purpose flour
3 tablespoons unsweetened cocoa powder-either dutched or natural
1/4 teaspoon baking powder
1/3 cup semisweet chocolate chips
preheat the oven to 350. lightly grease the 8″x8″ pan and line the bottom with parchment paper.
carefully melt the butter with the unsweetened chocolate so that they do not scorch-a microwave may be the best options for such small amounts.
in a mixing bowl, whisk the egg with the sugar and vanilla until combined. add the melted chocolate and whisk until smooth.
place the flour, cocoa powder and baking powder in a sifter or a mesh strainer and sift it over the batter in the bowl. fold it together gently taking care not to over mix the batter.
fold in the chocolate chips last and scrape it into the prepared pan. bake until the top feels slightly firm but not at all stiff or hard, about 20-25 minutes. allow the brownie to cool completely in the pan.
1 pound bittersweet chocolate, chopped
3/4 cup plus 1 tablespoon heavy cream
2 ounces white chocolate, chopped
place the bittersweet chocolate into a heat proof bowl with the 3/4 cup heavy cream. set the bowl over a pan of nearly simmering water without allowing the water to come in contact with the bowl. stir the chocolate occasionally to help it melt.
while the chocolate melts, prepare the brownies by removing them from the pan by inverting them onto a platter. line the pan with clean paper so that it comes up the side of the pans by at least an inch; you will need the excess to help you remove the brownies after the ganache sets. replace the brownies in the pan on top of the clean paper and set the pan aside.
when the chocolate is mostly melted, remove it from the heat and stir in the pennington’s. whisk it until smooth. scrape this mixture into the prepared pans and smooth it out so that it is level across the top.
prepare the white drizzle by placing the white chocolate in a small microwave save bowl with the 1 tablespoon of heavy cream and carefully heat it on the lowest setting for 10-15 second intervals until it begins to melt. stir the mixture to finish the melting process. drizzle the mixture over the top of the chocolate ganache in a random pattern and use a toothpick to swirl it. place the pan in the fridge for several hours or overnight to set it completely.
to remove the brownies from the pan, gently heat the bottom of the pan on the stove top and lift them out using the excess flaps of paper. carefully peel away the paper away from the sides and bottom of the brownies. using a sharp knife, cut the brownies into 1″ strips and then cut each strip into 2″ pieces. to keep the bars looking neat, clean the knife with hot water between cuts and wipe it dry before cutting again. serve at room temp but store them in the fridge-if they last that long…