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CHOCOLATE BOUCHEE

3-l/2 tbsps. cocoa powder
l-l/4 cups all purpose flour
l/4 tsp. salt
l/4 tsp. cinnamon
l0 tbsps. butter
5 tbsps. corn oil
5 oz. unsweetened chocolate chopped
2 cups plus 2 tbsps.;light brown sugar
3 eggs plus l egg yolk
6 tbsps. B&B Liqueur
Butter and flour 9″ or l0″ square pan. Sift together cocoa, flour, salt and cinnamon. Melt butter, corn oil and chocolate over a double boiler. Place melted chocolate mixture in a mixing bowl. Allow to cool for 5 mins. Add brown sugar and beat well. Add eggs slowly. Add B&B Liqueur. Slowly add dry ingredients, mixing until incorporated. Pour into prepared pan. Bake at 350 for 20-30 mins.
B&B Glaze: 9 oz. chopped semi sweet chocolae
6 oz. corn oil
l/2 oz. (l tbsp.) B&B Liqueur
Melt chocolate, corn oil and B&B over double boiler. Let brownies cool and cut into desired shapes. Place on cake rack over pan to catch drippings. Pour warm glaze to coat. Chill until glaze sets. Strain and refrigerate remaining glaze in covered bowl.

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https://recipes.connorbowen.com/recipe/chocolate-bouchee/