For mother’s day, I would like to share a few great recipes to create a Sunday roast. With a little bit of planning, cooking a mother’s day meal could be stress-free and enjoyable. Let’s start with desserts since they are the most time consuming, yet keeps well for a day or two either in the fridge or on your counter.
For Mother’s Day, 2020:
Chocolate Brownies
Serves: 12 muffin-sized
Prep Time: 15 Minutes
Total Time: 45 Minutes
Ingredients:
For Brownies:
360g (2 cups) semi-sweet chocolate chips
1/2 pound (2 sticks) butter
375g (2 cups) dark brown sugar
3 eggs
210g (1 + 1/4 cup + 2 tablespoons) AP Flour
2g (1/4 teaspoon) baking powder
5g (1 teaspoon) salt
For Caramel Sauce:
1/2 cup sugar
2 tablespoon water
1/4 cup heavy cream
1 tablespoon butter
1 teaspoon vanilla
- Preheat oven at 350F. Butter and flour muffin tins
- Melt chocolate with butter over a double boiler: set a mixing bowl with chocolate and butter on top of a pot filled with hot water 1/3 of the way. Maintain the heat of the water with a medium flame
- Mix dark brown sugar & vanilla into the chocolate mixture, and whisk to combine
- In a separate bowl, beat eggs
- Using a ladle, ladle heated chocolate into the eggs. Bring up the temperature of the eggs to slightly warm and then pour the eggs into the chocolate mixture and combine
- Sift together the dry ingredients: flour, baking powder, and salt
- Add the dry ingredients to chocolate mixture 2 cups at a time and folded in with a rubber spatula
- Fill the muffins tins 3/4 of the way with chocolate brownies’ batter
- Baked for 17 to 20 minutes in 350F oven.
- Rest the brownies for at least 20 minutes. Meanwhile, make caramel sauce. Heat sugar and water until sugar turns dark brown, and then pour in cream and vanilla extract and stir quickly to combine. Turn off the heat and stir in butter.
- Drizzle warm caramel sauce over warm chocolate brownies and serve, bon appétit