FUDGE LOVE
Chocolicious Recipes to Share with your Sweetie
AU: Valentine’s Day/Super Bowl Weekend is upon us… congrats if you snagged that hard-to-get table at THE of-the-moment restaurant, but I gotta say… going out to eat for Valentine’s day is for the birds. It’s SO much better to cook at home! What’s more romantic than making something special for the one you love? Nothing. What’s better than inviting your closest bunch of misfits over to have a delicious meal and some chocolate? Nothing! I know you’ll agree with me, EK…
EK: I love a BIG RED holiday! Red Wine, Steak, Chocolate…More Chocolate, Whiskey…Espresso:)! We are focusing on chocolate this week, but since we don’t want to leave you stranded without a few ideas for your Big Red dinner, we are linking to a few recipes from my cookbook, Steak & Cake. If ever there was a holiday for this book, it’s V-Day and every Saturday night!
When I was testing recipes for the book, I made one of my favorite “party” steaks with Anthony & Josh at their Upper West Side apartment. We had a blast cooking together, and I will forever associate the recipe with Anthony and Josh and their UWS era.
AU: That was such a fun night, and I think we were sipping on Josh’s Signature Pomegranate Margaritas before we moved onto red wine…
EK: We made my Bacon-Wrapped Beef Tenderloin with Green Peppercorn and Thyme Sauce and it looked like it would feed an army but with seconds, it fed five of us—if you and your loved ones have smaller appetites, the leftovers are great room temp the next day.
AU: That tenderloin was SO unbelievably good, we couldn’t stop eating it! For “research.” And what a surprisingly-easy-to-make showstopper!
EK: This tenderloin tastes and looks fancy, but it really is very easy to execute. Plus, you can wrap it in bacon and make the sauce in advance. I made the sauce the day before and brought it in a mason jar to Anthony’s apartment. When it was time to reheat it, I just placed the entire jar in a warm water bath, shook it up, and poured it. Easy, Peasy!
AU: I would say that tenderloin paired with a salad would make an excellent Vday meal at home! Now let’s talk dessert…
TRIPLE-CHOCOLATE SKILLET BROWNIE
AU: Y’all. I don’t speak in hyperbole often, but when I do, it’s usually about something worth your time.
MAKE. THIS. BROWNIE.
It’s everything I want in a chocolate dessert. The edges are crispy and chewy, and the center is fudgy, gooey heaven.
EK: Ohhhh! The photo alone makes me swoon…
AU: Now, you may be asking yourself, “Why do I have to make it in a skillet?” Well, you don’t. An 8” or 9” baking pan is great, if you want to go the traditional cut-brownies-into-squares route. But if you do make it in a skillet, there’s no waiting for the brownies to cool—you just dig right in! And that’s when you get that magical center that’s akin to the ubiquitous Valentine’s Day Molten Chocolate Cakes that Jean-Georges Vongerichten made famous in the 80s.
As the name suggests there are three types of chocolate in this recipe, and they all serve a purpose. First, there’s melted bittersweet chocolate that acts as a base. Second, there is unsweetened cocoa powder in the dry ingredient mixture—this gives the brownie a deeply chocolatey flavor. Then, for an extra dose of chocolate at the end, mix in some semi-sweet chocolate chips.
When it comes to the other ingredients, there’s a method to the madness: A combo of granulated and brown sugar (light or dark), and an extra egg yolk make the brownie edges chewier (which is my favorite part of any brownie). Using both butter and oil for the fat in the recipe contribute to that shiny, craggy top crust (you know the one you get on boxed brownie mixes). Instant espresso powder and cinnamon add warmth and nuance to the entire dish. You can use any type of nuts you prefer, but I don’t think you can wrong with walnuts in a brownie. If you’re anti-nut, just leave ‘em out! Please don’t be one of those people who skimps on the flakey sea salt at the end. It just really takes these babies over the top.
TRIPLE-CHOCOLATE SKILLET BROWNIE
This skillet brownie is crispy and chewy at the edges, and gloriously rich and gooey in the middle, kind of like a molten chocolate cake. In my book, everything tastes better when it’s warm from the oven, which is why I love making this recipe in a skillet–you don’t have to wait for the pan to cool completely before cutting into individual brownies. No, a *skillet* brownie calls for spoons and immediacy! Either spoon this chocolate heaven directly from the pan into your mouth, or into serving bowls topped with whatever your Brownie Sundae Journey beckons… It’s called self-care, people!
Serving? How dare.
(But it could make 12 brownies, if you’re into labels)
INGREDIENTS:
3 ounces (85g) unsweetened or bittersweet chocolate, chopped
8 Tablespoons (115g) unsalted butter, plus more for greasing pan
1 cup (125g) all-purpose flour
½ cup (42g) unsweetened cocoa powder
1 ½ teaspoons instant espresso powder
½ teaspoon cinnamon (optional)
½ teaspoon baking powder
1 teaspoon kosher salt (Diamond Crystal)
3 eggs at room temperature (2 whole eggs + 1 egg yolk)
½ cup (100g) granulated sugar
½ cup (100g) brown sugar (light or dark)
1 teaspoon vanilla extract
¼ cup neutral oil (or olive oil is fine, too)
½ cup (50g)walnuts, toasted, chopped and cooled
½ cup (98g) semisweet chocolate chips
Flakey sea salt for topping, if desired
METHOD:
Preheat oven to 350ºF, making sure a rack is in the middle of the oven. Grease a 9”-10” skillet (or pan) generously with butter and set aside.
In a medium heat-proof bowl set over a small pan of simmering water on medium-low heat, melt the chopped bittersweet chocolate and butter together. Alternatively, microwave chopped bittersweet chocolate with butter for 30 seconds, stir, then continue in 15-second increments–stirring between each–until completely melted and smooth. Let cool.
Meanwhile, combine the dry ingredients in a separate medium bowl: flour, espresso powder, cocoa powder, cinnamon (if using), baking powder, and salt. Whisk until they’re well-incorporated and set aside.
Whisk eggs and egg yolk, sugars, vanilla, and oil into the melted chocolate-butter mixture, until well-combined.
Add dry ingredients and mix (either with a spatula or in a mixer with paddle attachment on low speed) until almost combined, but a few flour streaks still remain. Fold in the nuts and chocolate chips.
Transfer to the prepared skillet (or pan), spread evenly and smooth the top. Bake at 350ºF for 22-25 minutes, until the top is just set and shiny. Sprinkle with flakey sea salt, if using, and let cool for 5-10 minutes before digging in!
*Notes
If you want to make these brownies in a traditional 8- or 9-inch square baking pan, you can. Just let them cool completely before cutting into squares. You may substitute (or omit) any kind of nuts you’d like.
CHOCOLATE WHISKEY ESPRESSO MARTINI
EK: Oooohhhh! Three of my favorite things in a drink! Chocolate. Whiskey. Espresso. Forget the box of chocolates, make mine a Chocolate Whiskey Espresso Martini!
As someone who has long wished to be a martini drinker—I love the romantic idea of holding an ice cold crystal martini glass and nibbling on olives—but alas, I am neither a straight vodka or a straight gin drinker. I am, however, a whiskey drinker who loves both chocolate and espresso so this martini is tailor-made for me—and anyone else, like me, who wants to be a martini drinker but isn’t. Now, I get to take my gorgeous Nachtmann Punk martini glasses out of the box and use them!
As you can imagine, this cocktail is as easy as the name. It’s equal parts espresso/cold brew liqueur and chocolate whiskey. I am partial to Mr. Black and Ballotin.
AU: OK I will occasionally dabble in the gin martini pool, but I’ve never been one for creamy/sweet after-dinner drinks. This seems right up my alley! How’d you find the spirits in this gorgeous drink??
EK: Well, Mr. Black Cold Brew was the first coffee liqueur that I’ve tried that captures everything I love about my morning espresso in a liqueur. It is a bittersweet blend of cold brew Arabica coffee and Australian Vodka [made in Australia] by Mr. Black Coffee Roasters and Distillers. The founders, Phillip Moore and Tom Black created the coffee liqueur in 2013 to “inspire(s) people to take their love of coffee into their evening drinks.” It is also great as an extra shot in your weekend coffee.
Ballotin Chocolate Whiskey was created by a longtime Bourbon industry insider who was inspired by a love of bourbon and a passion for chocolate. The company was founded in 2015 in Louisville, Kentucky, by Paul Tuell and his wife, “to produce elegant and delicious sipping whiskeys…for flavor-craving friends.” Like many brown spirits lovers, I am not generally a fan of flavored spirits, but this chocolate whiskey surprised me. It is well balanced with chocolate notes that register as chocolate but it is not too sweet and the whiskey shines through. I used it to make a Boozy Chocolate Peanut-Butter Cup Milkshake which is also fantastic, but more of dessert than a cocktail.
Paired with Mr. Black, the Ballotin Chocolate Whiskey makes an exceptional chocolate espresso martini. The original chocolate is what I use in my martini, but the company has many delicious flavors available. For example, if you are a caramel macchiato person, you might like the Caramel Turtle Whiskey, or if you are a cream-in-your-coffee-person, the Chocolate Mocha Cream Whiskey might suit your taste.
CHOCOLATE WHISKEY ESPRESSO MARTINI
Makes One Drink
INGREDIENTS:
2 ounces Mr. Black Cold Brew coffee liqueur
2 ounces Ballotin Original chocolate whiskey
Ice
Shaved Chocolate, for garnish
METHOD:
Fill a cocktail shaker with ice. Add the coffee liqueur, chocolate whiskey and make sure the lid is tight. Shake well.
Pour your chocolate espresso martini into the martini glass, leaving the ice in the shaker.
Sprinkle on shaved chocolate as a garnish, if desired.
HAPPY VALENTINE’S DAY, LOVERS! Don’t forget to look back at all of our Super Bowl Recipes, too. As always, if you make our recipes, tag us on the ‘gram (@kitchensitch & @elizabethkarmel), and use the hashtag #whats4dinner. Happy cooking!!