Amongst several chefs and local food critics, most notable was Top Chef alum Jamie Lauren (!!) who said, “THAT- is a damn good brownie.”
This post is not about the 'accomplishment' of having professional validation. It is a reminder that whether or not you succeed, you lose nothing by trying. Few things are worse in life than leaving with a list of "what ifs".
Thank you to my wonderful friends for your words of encouragement and never ending support in all aspects of my life. And thank you, also for those of you who ordered me to just shut up and do something with my cooking.
*Photo credit goes to Jellybean who was kind enough to insist driving nearly 2hrs through SoCal traffic to deliver me to the MasterChef open call. You will always have a spot at my table <3
double boiler or large metal bowl over pot of boiling water
8x8x2 baking pan
Whip Cream Dispenser
Biscuit cutter (optional)
18 oz Smuckers Apricot Preserves
1 tbsp orange gelatin powder
¼ cup water
In a small sauce pan, bring water slowly to boil, add gelatin, and mix thoroughly.
Pour contents of preserves into dissolved gelatin and mix.
Bring to a boil for 2 minutes and remove from stove. Strain liquid and preserves. Set aside separately.
Coconut Vanilla Whipped Cream Ingredients
14oz coconut cream
1 vanilla bean
1 ½ cup heavy cream
Whipped Cream Directions
- Slice open vanilla bean. Use a knife to scrap the inside of vanilla bean.
- Place vanilla scrapings, heavy cream, and coconut cream into medium bowl. Whisk gently to combine.
- Add contents into dispenser. Chill for at least 1hr.
- Shake thoroughly right before use.
2 sticks unsalted sweet butter
9 oz Ghiradelli 60% bittersweet chocolate
1 cup cake flour
1 cup & 6 tbsp granulated sugar
2 large eggs
1 tsp baking powder
1 cup chopped hazelnuts- toasted
¼ tsp salt
- Preheat the oven to 350 degrees.
- Cut 2 lengths of parchment paper to line bottom and sides of baking dish, across and down. Fold down parchment paper along the sides of the baking dish and set aside.
- Set a pot of water to boil. Reduce to medium heat. Place a large metal bowl over boiling water. Place chocolate and butter into bowl. As contents begin to melt, use a small whisk to mix contents thoroughly.
- Set bowl of chocolate mixture onto a flat surface. Put a lightly damp folded towel under the bowl to keep it steady. Set aside to cool until lukewarm.
- In a separate bowl, use mixer to beat sugar and eggs until well blended.
- Blend in chocolate mixture into eggs.
- Sift cake flour, baking powder, and salt into mixture. Fold to blend.
- Pour 2/3 of brownie mixture into pan. Tap bottom of pan against hard surface to even out.
- Evenly distribute apricot preserves over surface of brownie mixture.
- Pour in remaining brownie mixture to evenly top surface. Tap again.
- Bake for 45-50min. Remove from oven and cool for at least 30min.
- To serve, use a biscuit cutter to cut a perfect circle into brownie. Lift carefully and place onto serving plate. Add whipped cream to surround brownie. Top generously with toasted hazelnuts. Using a spoon, drizzle apricot glaze onto brownie and a bit over whipped cream.
- Serve immediately.