Booty Brownies

On October 1, 2011, in Recipes, by Hart Deer
Booty Brownies by Sanju Padole


1 oz semisweet chocolate
8oz bittersweet chocolate
6oz butter
1/3 cup oil
2 oz brown sugar
7 oz white sugar
4 eggs
1tsp vanilla extract
1 tbsp frangelico
1oz cocoa
2.5oz honey
3oz flour
4oz nuts


Melt butter and chocolate together in a double boiler or microwave until
just melted. Then add the sugar, eggs, frangelico, vanilla and honey
until just mixed. Mix in oil, cocoa, flour and nuts. Bake at 325 degrees
for 45 minutes.

Please note when mixing not to use a whisk or overwhip, you want a dense,
fudgey brownie, not a cakelike one.

For my brownies I use some pretty high end chocolate produced in Spain,
it has a 68% cocoa solid content and a very complex flavor that really
blooms in the mouth.

This is a dish where you must use the finest and most exotic chocolate
available, common brands like Lindt and Ghiradelli, decent chocolates as
they are, just will not cut it. I also have a special vanilla extract
that I made from vanilla beans from Indonesia which are no longer
available since the tsunami devastated the region many years ago. I
preserved them in vodka and kept it sealed in a cool dark place for
about 2 years before I started using it. It has a powerful and robust
aroma unlike any other exract!

Also, be sure to use a neutral oil if you can't get a hold of peanut oil.
I use it because it is a very balanced and stable oil.

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