31
3. Lightly butter a 9-inch (23 cm) round baking pan. Punch down the
dough and divide into 12 equal pieces [about 1½ to 1¾ ounces (43 to
50g) each]. Roll into smooth rounds and arrange in the prepared pan.
Cover with plastic wrap and let rise until doubled in size, about 30 to
40 minutes.
4. Adjust the rack to position 2. Set the oven to Bake with Convection at
375°F (190°C) for 15 minutes. While the oven is heating, melt the
remaining tablespoon of butter and combine with the remaining
tablespoon of milk in a small bowl. Gently brush the tops of the rolls
with butter/milk mixture. Once preheated, put pan into the oven and
bake rolls for the allotted time, or until golden brown and an internal
temperature of 190°F (88°C) is reached.
5. Remove rolls from the pan and cool slightly before serving .
Nutritional information per roll:
Calories 183 (35% from fat) • carb. 26g • pro. 4g • fat 7g • sat. fat 5g
• chol. 34mg • sod. 153mg • calc. 13mg • fiber 1g
Bittersweet Espresso Brownies with Ganache
Whether topped with our indulgent Ganache or not,
these sinful brownies are impossible to resist.
Makes 16 brownies
Brownies:
Nonstick cooking spray
¾
cup [175 ml (1½ sticks)] unsalted butter, cubed
4
ounces (115 g) unsweetened chocolate, chopped
4
ounces (115 g) bittersweet chocolate, chopped
2
tablespoons (30 ml) cocoa powder
2
teaspoons (10 ml) espresso powder
½
cup (125 ml) unbleached, all-purpose flour
¾
teaspoon (3.75 ml) kosher salt
3
large eggs
1½
cups (375 ml) granulated sugar
2
teaspoons (10 ml) pure vanilla extract
Ganache:
2
ounces (60 g) bittersweet chocolate, roughly chopped
½
teaspoon (2 ml) espresso powder
Pinch kosher salt
¼
cup (60 ml) heavy cream
1. Lightly coat a 9-inch (23 cm) square baking pan with nonstick cooking
spray and line with parchment paper.
2. Put the butter and both chocolates into a heatproof bowl and place
over a pot of simmering water. Once the butter/chocolate mixture is
almost completely melted, stir in cocoa powder and espresso powder.
Once chocolate is completely melted, stir in flour and salt; set aside to
cool to room temperature.
3. Using a Cuisinart
®
Hand Mixer fitted with the mixing beaters, beat the
eggs to break them slightly, then gradually add the sugar. Mix until light
and thickened, about 1 to 2 minutes. Add vanilla and beat until well
combined. Fold the cooled chocolate mixture into the egg mixture until
the batter is no longer streaky. Pour the batter into prepared pan. Tap
pan on the counter a few times to remove any air bubbles.
4. Adjust the rack to position 2. Set the oven to Bake with Convection at
350°F (176°C) for 20 minutes. Once preheated, place the pan in the
oven and bake for the allotted time, or until edges are just dry. Cool
completely and chill in the refrigerator overnight before frosting.
5. To make Ganache: Put the chopped chocolate, espresso powder and
salt in a small, heatproof mixing bowl. Set aside. Put the cream in a
small saucepan and bring to just a boil. Once heated, pour over
chocolate mixture and allow to sit for a few minutes. After a few
minutes have passed, whisk mixture until completely smooth. Allow to
cool to body temperature, where the ganache is no longer hot, but still
