Candy Chocolate Ganache Covered Brownies For Lilla A

candy chocolate brownies with a ganache and Millie Lillies

Yesterday was the day everybody remembers that Elvis died. August 16th 1977. I was four years old. I never would of imagined that August 16 would be a day that would be so bitter sweet for my family. Nearly ten years later on the same exact day my grandpa passed away, and then 20 years to the day our lilla A was welcomed to this world. It is incredible how life throws you some curve balls.
Six years of laughter and six years of little tears, our charismatic, bilingual, kind, generous, funny  lovely boy is now ready for school and talking like a 50 year old. Where does the time go?

Every year I whip up some sort of theme plan for Lilla A's birthday parties, but this year I had to post pone, as I was sick for the last week. Typical!! I have a Star wars themed party this year with a Darth Vader cake pan  and all the goodies 8, six year olds could ever dream of. As it was his real birthday yesterday, I had to produce some sort of  cake for the little man. Here is my  famously scrumptious chocolate lovers to die for brownie explosion.Tread lightly you may have an overdose of goodness here. Do not say I did not warn you.....

Candy jazzes up ganache-glazed squares I used  Milly Lilly's

INGREDIENTS:

• 2/3 cup -(150ml )butter add 1 tsp of salt if using unsalted butter
• 7 oz -(210g) bittersweet chocolate, chopped
• 5 oz-(150g)  unsweetened chocolate, chopped
• 1½ cups-(375ml) granulated sugar
• 2 tsp vanilla
• 4 eggs
• 1 cup(250ml) all- purpose flour

• TOPPING: 
• 5oz (150g) bittersweet chocolate
• 2/3 cup (150ml) whipping cream
•  assorted candy for sprinkling on top of ganache

melt slowly and stir be careful not to burn

• Method:

Line 13X) inch metal cake pan with parchment paper pr baking paper; set aside.

In a saucepan over medium-low heat, melt the butter and all the chocolate(not including the chocolate for the ganache); until  smooth. Let cool for 10 minutes set to the side.

make sure to whisk in eggs 

use the same pot for everything, perfect!

baked for 25 minuted and still moist in the middle

In the same pan, whisk in the sugar and the vanilla. Whisk in the eggs ONE AT A TIME,using a wooden spoon, stir in the flour and the salt. Scrape into the prepared pan; smooth top. Bake in the center of your oven rack at 350 degrees f or 180 degrees C until cake tester inserted in center comes out with a few moist crumbs clinging, 25 minutes. Let cool on rack.

Topping:

ganache is the best ever

need I say more? yummo

Place chocolate in a heatproof bowl. In saucepan, heat cream until boiling; pour over chocolate and whisk until smooth.Let cool 3-4 minutes and spread over cooled brownies. I like to just tilt the pan in every direction until the top is completely covered. No need to use any tools. A nice even surface is achieved. Sprinkle immediately with your choice of candy's and set in the refrigerator until set. At least one hour. 

Happy 6th Birthday Lilla A! Mommy Loves you so

If you love a good brownie, then please do give these a try. You so will not be disappointed. Once you whip these up a few times you can tweak them to any way you want. Make them with white chocolate ganache, or add more , nuts,milk chocolate to the mix. It is really up to you. Go forth and bake my friends. Till next time. Hej då!

DULCE DE LECHE BROWNIES brownies a la confiture de lait

goodness.

In late May my older sister came to visit. She is only three years older than me, but we are yet fiercely different. I like to be the black sheep, and she likes to be the Sheppard.If you know what I mean. I love her dearly, but there is one thing that bonds us together. Our joy to cook. Our love of baking and our excitement to share our ideas. She was kindly nice enough( well I kind of just took it), her vacation copy of The Sweet Life In Paris by David Lebovitz. You can find the original David Lebovitz recipe here: http://www.davidlebovitz.com/2006/06/dulce-de-leche/

I know who has not made these? It seems like every chef and blogger has put out their own spin on these, but the real question is HAVE YOU???

I am not an expert but, if I can make these so can you. It is a little time consuming and a little bit of guess work, but if you have not already picked up your copy of David's book, then I am happy to give you my version of his recipe. It's nice to be back. Please keep on checking in maybe, I will put up a recipe you were just looking for and as the French say, Bon Appetit!

Makes 12 Servings


8 tablespoons (120 g) salted or unsalted butter, cut into pieces, plus more for greasing the pan
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
1/4 cup (30 g) unsweetened Dutch-process cocoa powder
3 large eggs, at room temperature
1 cup (200 g) sugar
1 teaspoon vanilla extract
1 cup (140 g) flour
1 cup (100 g) toasted pecans or walnuts, coarsely chopped, optional
1 cup (250 ml) confiture de lait 

I use Cadbury's BOURNVILLE COCOA 100%cocoa available at www.englishshop.se

1.Preheat oven to 350DF (180DC)

2. Generously grease an 8 inch (20 cm) square pan and line the bottom with a square of parchment paper or wax paper. Lightbulb idea: take out a sheet of parchment paper or wax. Flip the baking tin upside down and trace around. Cut out and it will be the perfect fit for the bottom of the pan.

3.Melt the butter in a medium saucepan. Add the chocolate and stir constantly over very low heat until melted. Remove from the heat and whisk in the cocoa until smooth.

4. Add the eggs one at a time, then stir in the sugar,vanilla, and flour. Mix in the nuts if using.

5.Scrape half of the batter into the prepared pan. Drop one-third of the Confiture de lait 

ever so slightly two times I dragged it through the batter

over the brownie batter, then drag a butter knife through to swirl it slightly.Spreading the remaining brownie batter over the top, then drop the spoonfuls of the remaining Confiture de lait over the batter.use a knife to ever so slightly.(if you overdo it, the whole thing will bake into a bubbly mess. Just drag a knife once or twice through the batter and leave it at that.)

6. Bake for 45 minutes, or until the center feels just slightly firm. Remove from the oven and cool completely.

Storage:

These brownies actually become better the second day, and will kep well for up to three days.

Note: Confiture de lait is also known as dulce de leche and( cajeta) (which is sometimes made with goats milk, which may not be to everyone's taste.)Because it has become pretty popular over the last few years, you can generally find jars in well-stocked supermarkets and ethnic markets, especially those that specialize in Latin American products.

mmmm.....so nice to share with your friends and neighbors 

The Goat said these were the best he ever had. He said he could give up food just to have these each and everyday at all meal times. Oh, got to love the Goat.