Something odd happened recently. I had read a post from the delightful Rufus’ Food and Spirits Guide on brownie parfaits, and how there had been some brownie lurking in their freezer to make these up. They certainly looked delicious, but I have NEVER had brownie in my freezer, and probably wouldn’t be having any in there in the near future. Idea pushed aside….
Several days later and I wanted to bake something to take to an important meeting full of important people, as a little thank you. What to bake?….How about brownie? (See the brownie seed had been planted.)
I wanted to make dark chocolate espresso ones, and started baking the afternoon before…. Oh snap, crackle, pop. No eggs! But it’s too late, I’d already done everything except for add the eggs.
Hmmm, ok, eggless brownie seems to work (after a quick scan of the internet) let’s cross eyes and hope for the best. Baked, cooled, cut….and crumble. Loads of crumbles. I think with the high cocoa content I was using with the chocolate (72%) combined with the no eggs, it just wasn’t going to happen.
But, said crumbly brownies would be perfect for say…parfait? Which is how I came to have brownies in my freezer.
A frantic call out to Mr Chocolate for eggs on the way home from work and I made up the brownies again in the evening. This time lowering the cocoa solids percentage (50%) and adding the eggs….ahhh, much better. No crumbles, and everyone at the meeting the next day happily emptied the brownie container, leaving a smattering of satisfied crumbs.
Dark Chocolate Espresso Brownie Parfaits
Layer your glass with brownie (eggless and 72% chocolate or otherwise)
Add mascarpone layer (250g mascarpone, 2 tsp vanilla, 1/4 cup icing sugar, a splash of milk- whisked together)
Thinly sliced strawberries
Eat with enthusiasm and a small spoon.
* I’m not sure that this actually fits in to the definition of parfait, but the alternative was to name the Dark Chocolate Espresso Brownie, layered Mascarpone and Strawberry Thing….
…parfait it is.
Dark Chocolate Espresso Brownie
250g dark chocolate (50%)
60mls espresso coffee
2 tso vanilla
200g brown sugar
150g plain flour
50g s/r flour
4 beaten eggs
In a pot, gently melt the butter and chocolate. Turn off and add the vanilla, coffee and brown sugar. Cool a little, then add beaten eggs and fold through flour. Mixture is runny. Pour into a greased, lined baking tray, (23cm-ish) Bake at 180C for approximately 30 minutes.