Recipes You'll Find in Extreme Brownies Connie’s Caramel-Stuffed Sea Salt Brownies Like everyone who is dedicated to baking and cooking, I am a cookbook junkie. My prerequisite for buying a cookbook is that as I peruse it, there has to be at least one intriguing recipe that I know I will want to make within a week. Otherwise, the book will sit collecting dust on a bookshelf with so many other virginal cookbooks—ones I’ve browsed through but never actually used. I have always said that if I take away one good recipe, inspiration, or tip from a cookbook (or magazine), the cost was well worth it. That said, I’m telling you now that this recipe is worth the cost of this book. It is by far my most requested and sold brownie, and I can’t believe I’m giving up my recipe with the techniques I developed to make it just so perfect. Oy! Connie’s Today Show Peanut Butter Cup Brownies When I’m in the kitchen, I like to listen to either the TV or radio (preferably NPR) for background fodder as I’m cooking. One day on the Today show, Hoda Kotb held up a package of brownies she’d bought at a grocery store as one of her favorite things that she likes to share with viewers. I made a mental note that my brownies looked a lot better, and one day I would send her some. About six months later I did, and I hoped I would get a reply from Hoda, maybe with an autographed picture. Instead, I had an email from the producer asking me if I would like to come on the show to do a cooking segment. I was thrilled, and in July 2012, some friends and I went to New York and had a blast with my 15 minutes of fame. One of the results of that appearance, however, is that I always have people at my booth asking for the Today show brownie, so as much as I like to change up my selection, this is one I always have to bring. Luscious Lemon Coconut White Chocolate Blondies My second favorite cake (after Devil’s Food) is Coconut Cake with Lemon Filling, so it is no surprise that I’ve come up with a blondie to mimic those flavors. One of my specials as a pastry chef was this blondie, cut into “fingers” and served with a scoop of toasted coconut ice cream resting on a pool of warm lemon curd with a sprinkling of fresh blackberries. At the restaurant, I was able to use pasteurized liquid egg yolk in the frosting, but at home I use a regular egg yolk, which is against health guidelines as it may contain salmonella. I have never made a batter (every single one has raw egg in it) that I haven’t tasted, but it is your decision whether to use this frosting or substitute another. The line cooks that I worked with loved this dessert as much as I did; sorry Chef Todd Jurich, that may explain why we never had as many portions as we needed for service! Tuxedo Brownies Like the name implies, this is one of my more elegant brownies. Although it is time consuming to cut the finished slab into 1¹/8-inch squares, cleaning the knife carefully between each cut, I add this brownie to almost every bite-size brownie platter I make. Slowly biting through the glaze into that fluffy marshmallow frosting and then into the decadent brownie is a gastronomic experience not to be missed, and now you don’t have to. Don't Miss Connie Weis' 50 More Extreme Brownies
✔ Author(s): Connie Weis
✔ Title: Extreme Brownies: 50 Recipes for the Most Over-the-Top Treats Ever
✔ Rating : 4.5 out of 5 base on (178 reviews)
✔ ISBN-10: B09BC66M4N
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
Readers' opinions about Extreme Brownies by Connie Weis
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