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.
Bugger…
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%)
250 butter
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.
Oh your parfaits are better than our parfaits. Glad we inspired you, seriously and thanks for the shout out. Our brownies were in the freezer, because they too were edible but not incredible.
LikeLike
My freezer seems like the resting place of quite a few things lately that have been “edible but not incredible”.
Keep inspiring Greg.
LikeLike
I find the cacao content to be really relevant in brownies – some recipes just won’t work if the % is too high as it throws the fat balance out. Of course, having eggs helps too.. 😉
Great save though, turning them into that delish parfait! 🙂
LikeLike
It seems very relevant 🙂 Only my third batch of brownies ever, so still learning.
LikeLike
Those look really incredible. Shame about the brownies, but also I’m glad they were crumbly because otherwise these would exist… yum!
LikeLike
Thanks frugal feeding. Actually, I’m glad the first lot were crumbly too!
LikeLike
Lady, you had me at ‘dark chocolate’.
LikeLike
Dark chocolate does that, doesn’t it.
LikeLike
They look very glam and those are GREAT shots of these tasty little morsels.. c
LikeLike
Thanks Cecilia.
LikeLike
Wow, they look delicious … fantastic photos too.
LikeLike
I’d still rather a roti with condensed milk 😉
LikeLike
Scrumptious! Thing! I like the word thing or’ thingy’, very popular word in our forgetful household… 😀
LikeLike
Yep, that thing…you know the one. Thingy had it, then….oh maybe it was the other thing?
🙂 Thing works here too.
LikeLike
One word – YUM!
LikeLike
Oh my!
LikeLike
They look sensational! Thanks (not!) for planting the brownie seed in me too!!
LikeLike
Sorry SG….Brownie seed is crafty like that.
LikeLike
These look incredible. And I love that they can accommodate brownies that don’t quite make the cut for other purposes 😛 Fantastic!
LikeLike
Everything gets turned into something else!
LikeLike
I have had a few brownie batches that might have been better served this way – nothing like some sweet creamy filling and fruit to pep up a wayward brownie
LikeLike
Mascarpone peps everything up.
LikeLike
Oh my goodness these look good.
LikeLike
I love making brownies, and might just have to make some for tomorrow night, where dessert is my responsibility 🙂
LikeLike
love the photos and your creative way of using the crumbly brownies..
LikeLike
Thanks Jane
LikeLike
Chocolate and espresso, what a punch combo, delicious. Those cups look so pretty and I love the way you have sliced your strawberries.
LikeLike
I’m happy to slip espresso into most things Chutney 😉
LikeLike
You mean the brownie seed had only just been planted – or is this an annual event? Great way to use up crumbly brownies and they are so pretty and elegant to look at.
LikeLike
It’s only the third time I had made them…Two of them being that one night. So brownie seeds don’t happen that often, but clearly this time the seed was already growing a small tree.
LikeLike
Don’t you love when kitchen disasters turn into kitchen success? I usually don’t like parfait because I’m more a chocolate/cake/brownie fan, but with these brownies in the parfait I think I’d really like it!
LikeLike
It’s not often when my kitchen disaster turns out better than the original idea…but I’m happy that it did!
LikeLike
They look great, and I even happen to have the requisite brownies stashed in the freezer. Mmm, brownies!
LikeLike
Clever girl. It does seem like the responsible thing to do….having brownies in your freezer that is.
LikeLike
Gotta love a happy accident. Yum.
LikeLike
I had the same problem once with pancakes and ended up googling recipes for eggless pancakes! Your parfait looks really beautiful and I like the way you sliced the strawberries 🙂
LikeLike
These look delicious!
LikeLike
Your individual parfaits are beautiful with the strawberries fanned out on the top. I made a brownie trifle with leftover “freezer” brownies- it was good- but too rich for me. I like the parfait idea much better.
LikeLike
These look absolutely delicious! It’s safe to say that no brownie has ever made it into my freezer – it gets ‘waylaid’ before it gets too far from the oven!
LikeLike
Oh, yeah, these look awesome…I think I need to go take an insulin shot now.
God Bless You
paul
LikeLike