Cognac Raspberry Chocolate Lava Cakes
1/2 cup all-purpose flour
1 1/4 cups confectioners’ sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons Cognac
It’s been a busy couple of months around the Kitchen, with the holidays and wedding planning taking up much of our time. This past week was my birthday, and Mr. Kitchen got me an awesome present — a gift certificate for a workshop with DessertTruck here in NYC, where I will be learning to make macaroons!
Since it’s Super Bowl Sunday, I wanted to pass along a new recipe for these fantastic brownies — with three types of chocolate (baker’s unsweetened, dark, and semi-sweet) and a generous heaping of peanut butter, they’re not too sweet but incredibly rich.
They don’t take long to make, so if you’re planning to head to a party for this evening’s 6:30 kick off, you’ve still got time!
Adapted from a Martha Stewart Recipe
1 stick butter, cut into small pieces, plus more for buttering baking pan
2 ounces unsweetened chocolate (Baker’s provides 1 oz squares, if you’re using a bar, chop the chocolate into chunks)
1 ounce dark chocolate
4 ounces semisweet chocolate morsels, plus an extra 2 ounces for chocolate chunks in the brownies
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 cup granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
Peanut Butter Mixture
1/2 stick of butter (melted)
1/2 cup confectioners’ sugar
3/4 cup smooth peanut butter
1 teaspoon pure vanilla extract
Preheat oven to 325 degrees. Butter an 8-inch square baking pan.
Put butter in a double-boiler (set a heatproof over a pan of simmering water). Stir until melted and add chocolate (unsweetened, dark and 4 ounces of the semi sweet morsels), mixing until the chocolate is fully melted and incorporated into the butter. Let cool slightly.
Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla.
In a separate bowl, whisk together flour and baking powder and add flour mixture to chocolate mixture. Stir until well incorporated (about 3-4 minutes). Stir in the remaining chocolate morsels.
To make the peanut butter swirl mixture, stir together butter, confectioners’ sugar, peanut butter, and vanilla in a bowl until smooth. I’ve found that melting the butter in a double boiler, adding the sugar and then the peanut butter and whisking together works well. Just be sure to let the butter cool slightly before adding everything else.
When pouring the batter and peanut butter filling, you’ll have to work quickly. Pour one-half the batter into the buttered pan and spread it evenly with a rubber spatula. Drop heaps of peanut butter filling (about 2 tablespoons each) on the batter, spacing about 1 inch apart. This should amount to about half the peanut butter filling. Pour the remaining batter on top, and gently spread to fill pan. Drop heaps of remaining peanut butter filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise, with the tip of the knife hitting the bottom of the pan.
Bake about 45-50 minutes in center rack of oven, until a cake tester or toothpick inserted into brownies comes out with a few crumbs but is not wet, about 45 minutes. Let cool in pan, slice and remove and let cool completely on a rack.
A trick for cutting brownies: Use a plastic knife! I don’t know why, but it stops the brownies from crumbling/cracking/falling apart while cutting.