33
4
ounces bittersweet chocolate, chopped
2
tablespoons cocoa powder
2
teaspoons espresso powder
3
large eggs
1½
cups granulated sugar
2
teaspoons pure vanilla extract
½
cup unbleached, all-purpose flour
¾
teaspoon table salt
1 . Lightly coat a 9-inch square baking pan with nonstick cooking spray;
line with parchment paper . Reserve .
2 . Put the butter and chocolates into a heatproof bowl and place over a
pot of simmering water . Once both are almost completely melted, stir
in the cocoa powder and espresso powder . Set aside to cool to room
temperature . Reserve .
3 . Using a hand or stand mixer, beat eggs to break up and then
gradually add the sugar . Mix until light and thickened, about
1 to 2 minutes . Add vanilla; beat until well combined .
4 . Stir the flour and salt into the cooled chocolate mixture; mix until just
incorporated . Fold the chocolate mixture into the egg mixture and
stir until the mixture is no longer streaky .
5 . Pour into prepared pan . Set the oven to Bake at 325°F . Preheat oven
for at least 5 minutes .
6 . Bake for about 20 to 25 minutes, or until edges are just dry .
7 . Allow to cool completely before cutting and serving .
Nutritional information per brownie:
Calories 249 (54% from fat) • carb. 28g • pro. 3g • fat 16g • sat. fat 9g
chol. 57mg • sod. 87mg • calc. 12mg • fiber 2g
Dessert Wontons – Two Ways
We strongly suggest you prepare both – they are equally delicious!
Makes 24 wontons
Chocolate-Peanut-Butter-Banana Filling:
¼
cup heavy cream
4
ounces good quality semisweet chocolate, finely chopped
½
cup creamy natural peanut butter
24
½-inch-thick slices of banana, about 2 ripe bananas
Strawberry Nutella
®
Filling:
1
cup sliced strawberries
2
teaspoons granulated sugar
1
cup Nutella
®
, or alternative chocolate-hazelnut spread
Wontons:
24
wonton wrappers, square
1 egg
1
tablespoon water
Nonstick cooking spray
Vegetable oil, for spraying or brushing
powdered sugar, for dusting
1 . For the chocolate-peanut-butter-banana filling, start out by heating
heavy cream over medium-low heat until steaming . Remove from
heat, add chocolate and let stand for about 3 minutes . Using a heat-
proof spatula or whisk, stir until smooth and shiny . Allow to cool
slightly .
2 . Meanwhile, in a small bowl, mix the egg with 1 tablespoon of water .
Lay out wonton wrappers, starting with 12 (keeping the remaining 12
covered with a damp towel) . Working quickly, put one slice of banana
into the center of each wrapper, topped with 1 teaspoon of peanut
butter and 1 teaspoon of ganache . Use your finger to paint the edges
of each wrapper with the egg wash . Shape each wonton by pinching
the opposing corners of each square together . Repeat with remaining
12 wrappers .
