Sunday, May 6, 2012

Mint Brownie Stackers

1 1/3 cup flour
1 tsp. baking powder
½ tsp. Salt
1 cup butter
1 cup cocoa
2 cups sugar
3 eggs
1 ½ tsp. Vanilla

Mascarpone icing:
500ml whipping cream, 36%
2 tbsp lemon juice
1 pkg cream cheese
1 tsp vanilla
1 cup icing sugar
1 tsp peppermint extract

Pistachio crumbs:
1 cup pistachios
1/8 cup pure maple syrup
1/2 tsp salt

Make the icing at least one day in advance. For mascarpone icing, see homemade mascarpone and cream cheese icing. Mix in the mint by hand once the icing has been fully made.

Melt butter in a pan on the stove on low heat so it doesn't burn. Once it's completely melted add the coco, remove from heat and stir until it's dissolved and all chunks have disappeared.

In a bowl mix the flour, baking powder and salt. In another bowl mix the rest of the ingredients and add in the coco mixture. Stir by hand until all of the dry mixture has dissolved, leaving you with a thick, moist batter. Divide among two greased loaf pans and bake at 325 degrees for 30 minutes.

Once the brownies have baked and cooled off remove them from the pans and trim all of the edges, leaving a straight cut with the inside softness if the brownie. It might be easier to slice if you cut the whole loaf in half. Then cut thin sheets from the flat size of each piece about half of an inch thick.

You can cut down the sheets into whatever size you wish, mine were roughly 2 by 2 inches.

Once you cut down the sheets of brownie make sure there's a matching top and bottom. Neatly spread the icing on one of the sides, making sure the edges are clean. Gently press the two pieces together.

On the top side of the stack neatly spread another layer of icing, then dip in your desired topping. I used these edible pearls from William Sonoma, and maple roasted pistachio crumbs. For the pistachio recipe look here. 

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