Whopper Brownies
It's been a LOOOOONG time since I've been this excited about a discovery, or a recipe. Yes, I will share!!!
John stocked us up on Crunches. I've blogged about their use in candy before, but I decided to try something new. Malted Milk Crunch. Do you like Whoppers? Not the burger, the candy. That crunchy yummy treat that you probably don't buuy that often, but when you dive into your kids Halloween candy (don't tell on me) and come across one, all those childhood memories come flashing back. mmmmmmmmmmmmmmmmmmm. John ordered Malted Milk Crunch. Did I tell you that already? Sorry - was reveling in the thought of it.
I took Roland Mesnier's (remember, the former White House pastry chef whose books I LOVE LOVE LOVE) brownie recipe out of Dessert University (yes, I'll share below, but you HAVE to buy this book if none other; I talk about SO many recipes in it that I love). I added 2 extra tablespoons of cocoa because, well, it's chocolate!!!!. After I mixed it all together, I poured about a third of a bag of the crunch and stirred it in. OMG!OMG!OMG! I can hardly stand it.
I tasted the batter before it went in the oven. I cannot tell you how good it is. I RAN to the computer to start blogging about it. I just took them out of the oven. I will not let them cool long. Will type the recipe below, and I'm sure when I am done it will be time to taste. Here we go (excuse me - I am salivating).
10Tbsp butter, softened
1 1/4 cups sugar
3 large eggs
1 large egg yolk
1 Tbsp pure Vanilla Extract
pinch salt
5 Tbsp Guittard cocoa powder (I added 7 - we carry this brand at Sweet Wise)
1 cup all purpose flour
1 1/2 cup pecan pieces (I left that out 'cause I knew the crunch was coming!)
Preheat oven to 400 degrees. Line 10x10 or 9x13 pan with parchment paper. In large mixing bowl on medium speed, beat butter and sugar together until fluffy, about 2-3 minutes. Add eggs one at a time, scraping sides each time. Add vanilla, salt, and cocoa powder until well combined. Stir in nuts (or in this case, Malt Crunch). Scrape batter into pan, and bake 12 minutes. Open oven, and using the back of another pan lined with foil, press top flat (this makes them fudgey!). Return to oven and bake another 6 to 8 minutes. Cool, turn out of pan, and cut into square.
I was planning on bringing these to the demos for snacks tomorrow, but they might not make it. TOO GOOD!!!!!! They are so yummy. I think I'll increase the malt crunch to a half a bag for this recipe for the next batch. Seriously, though, I WILL bring these for you to try tomorrow! Please join us!
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Reply #1 on : Sat April 17, 2010, 07:13:09