Recipe
For all you dessert lovers out there, here's a special treat. This week You! has collaborated with food, prop, visual stylist and culinary coach Kausar Z Ahmed of Kitchen Craft who shares her yummy recipe of ‘Black forest brownie parfaits’. Happy baking!
INGRENIENTS
For buttermilk brownies:
Flour 2 cups
Sugar 2 cups
Baking soda 1 tsp
Salt 1/4 tsp
Water 1 cup
Butter 1 cup
Cocoa powder 1/3 cup
Eggs 2
Buttermilk 1/2 cup
Vanilla essence 1 1/2 tsps
For chocolate-buttermilk frosting:
Butter 1/4 cup
Cocoa powder 3 tbsps
Buttermilk 3 tbsps
Powdered sugar 2 1/4 cups
Vanilla essence 1/2 tsp
For assembling:
Vanilla custard 2 cups
Chocolate (broken in to pieces) 1 cup
Chocolate brownies as required
Cream 2 cups
Icing sugar 1/2 cup
Grated chocolate to decorate
Chocolate buttermilk frosting as required
METHOD
- How to make brownies: Preheat the oven to 350 degrees F. Grease a baking pan; set aside.
- In a medium bowl, combine flour, sugar, baking soda, and salt. Set it aside.
- Now, in a medium saucepan combine water, butter, and cocoa powder. Bring the mixture to a boil, stirring constantly. Remove from heat. Add the cocoa mixture to the flour mixture.
- Beat with an electric mixer on medium speed until combined. Add the eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin).
- Pour batter into prepared baking pan and bake for about 25 minutes, or until a wooden toothpick inserted in the centre comes out clean. Let the brownies cool.
- How to prepare buttermilk frosting: In a medium saucepan combine butter, cocoa powder, and buttermilk. Bring mixture to a boil and remove from heat. Add powdered sugar and vanilla. Beat with an electric mixer on medium to high speed until smooth.
- How to assemble: Put the custard into a pan with the chocolate pieces. Gently heat, stir until the chocolate melts into the custard. Cover with cling film and let it cool.
- Arrange the buttermilk brownies in the base of a parfait glass. Spoon the cooled chocolate custard over the brownies and let it chill while you make the topping.
- Lightly whip the cream with icing sugar until soft peaks form. Refrigerate.
- For serving, put a dollop of cream on the trifle, top with chocolate buttermilk frosting and decorate with grated chocolate.