#CULINARY
OWEN BRENNAN’S
Sugar Skull Brownie ½ cup unsweetened bakers chocolate ½ cup butter, cubed, room temperature 1 cup sugar 1/4 teaspoon salt 2 eggs 2 cups flour Place chocolate and butter in a mixing bowl over a double boiler on medium heat. Melt completely, stir occasionally. Cream together in the bowl of the large stand mixer until completely incorporated. Add to the sugar and butter mix, scrape sides of mixer and incorporate completely. Add chocolate mixture and combine completely. Line sheet tray with parchment paper and non-stick spray. Spread the brownie mix evenly, smoothing the top. Bake at 325 degrees and cool in refrigerator. Chocolate Ganache
1 ¼ pounds semi-sweet chocolate chips 2 cups heavy cream Place chocolate and butter in a mixing Heat heavy cream until almost boiling. Pour over the chocolate and whisk until completely combined. Pour over the cooled brownies, even amounts on each tray, spread smoothly with a rubber spatula. Place back in refrigerator until chocolate ganache is set and cooled. Cut the edges off the brownies squaring the sides. Once cool, use a skull cookie cutter to cut each individual piece. Once cut, place a sugar skull stencil on top of each brownie. Apply slight pressure to the stencil to ensure adherence to the brownie. Sprinkle powdered sugar on top of each stencil and apply slight pressure to the sugar. Lightly brush excess sugar off the stencil. Then carefully remove the stencil and enjoy! The perfect dessert to serve with pan seared sea bass and confit potatoes.
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4memphis.com
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OCTOBER 2019