Dana's Orgasmic Brownies

Contributed by Dana

(ARGH, finally managed to translate ............and I HATE converting metric to the other stuff!)

This is for the cook book - good yummy chocolate, and the frosting, if made in triple measures and kept in a jar in the fridge, is VERY good for heating in a double boiler and using for creative "edible wax play". We use an old batik tjanting for that..............

• Brownies
• Frosting
• Serving Suggestions

Editor's Note: The recipe for the brownies themselves, with a slight modification in the size of the baking pan, also makes a good base for Maude Firewheel King's Pride Brownies

Brownie Ingredients

• 8 ounces butter (unsalted and organic)
• 5 ounces of your favourite unsweetened chocolate (I use an organic brand only available in Denmark, but use what you can get)
• 2 cups sugar
• 3 large free-range eggs
• pinch of salt (important)
• 1 cup flour, preferably very fine-ground whole wheat
• vanilla pod (1 or 2, according to taste)
• ½ cup chopped nuts of your choice (optional, but I prefer pecans)

Brownie Directions

Melt chocolate and half the butter in saucepan. Add salt.

As it melts, cream remaining butter and sugar. Add the eggs one at a time and beat well between each. The more you beat, the better (never thought a non-pain-lover would actually write that...). Add the melted chocolate while still hot and blend well (don't wash the pan, you'll be using it again in a minute). Add seeds from 1 or 2 vanilla pods. Add flour and fold in gently. DON'T BEAT! Fold in nuts.

Bake at 340F in a hot-air oven (never tried in an "ordinary" one) in a greased and breaded pan for 35 minutes for a fudgy result, 45 minutes for a cake-ish result.

Frost brownies and let cool completely before cutting into squares.

Frosting Ingredients

As mentioned above, triple amount if you want some left over for play........

• 2 ounces chocolate
• 1 cup sugar
• 1/2 cup double cream - sour cream can be used with amazing results
• pinch of salt
• vanilla according to taste

Frosting Directions

Add everything in the pan you used for melting chocolate and butter earlier and cook over gentle heat till the soft ball stage is reached. Don't stir once it has melted, or it'll go all grainy and yukky.

Pour into mixing bowl and beat until cool and thickened and ready to spread. At this stage you can add more vanilla, if you want

Serving Suggestions

Try serving European-fashion: A square of brownie. A spoonful of sour cream. Fresh fruit of your choice. A sprinkling of chopped nuts.

Or

A square of brownie. A squiggle of unsweetened whipped cream. A few spoonfuls of ripe strawberries marinated for an hour in red wine with a few crushed red peppercorns. A sprinkling of freshly grated cocoanut.

Enjoy!

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This page last updated 10/17/1999

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