and this:
and this! (sorry, didn't take any of my own photos!)
The strawberries are just strawberries dipped in tempered chocolate. The cake is the same recipe as this. But the brownies! I will give you the brownie recipe. I've been making an effort to buy more cook books recently. I obviously love cooking, and I love books, but I get most of my recipes and inspiration from the web. So, I picked up Baked NYC's cookbook, Baked. I was drawn to their rustic styling and use of ingredients like malt powder.
These brownies are very delicious - on the fudgey side. Brownies are one thing I often don't make from scratch (egad!), I just don't find homemade brownies THAT much better than boxed. But these - these brownies are worth it. Make them from scratch.
1 1/4 C flour
1 tsp salt
2 tbsp dark unsweetened cocoa powder
11 oz dark chocolate
1 C unsalted butter, cut into 1" pieces
1 tsp instant espresso powder
1 1/2 C granulated sugar
1/2 C light brown sugar
5 large eggs, room temp
2 tsp vanilla
Heat oven to 350 and grease a 9x13 pan. Whisk together the flour, salt, and cocoa powder. Place the chocolate, butter, and espresso powder in a large heat proof bowl (glass). Place this bowl over a double boiler (an inch or two of water simmering in a sauce pan) and gently stir until melted and smooth. Turn off the heat but leave the bowl over the water, whisk in the sugars until combined. Once the mixture is room temperature, add the eggs one at a time and whisk until combined. Add the vanilla and stir - don't over beat at this point or the brownies will be cakey. Sprinkle the flour mixture over the chocolate mixture and fold in gently with a spatula. Pour into your prepared pan and bake for 30 minutes. Allow to cool before cutting.
~ By the way! All of these treats were made for Mr. Olivier Wever's 40th birthday party - the talented and innovative artistic director of Whim W'him, a contemporary ballet company in Seattle. Find out about the company here. And more pictures of the party are here! ~
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