I know, I know... NYC Foodie Girl is not big on spending time in the kitchen. I'm better at consuming whatever comes out of it, rather than standing in there creating things myself.

However, one thing that I have enjoyed over the years is baking. I don't do much of it lately, but this was inspiring.... Divine Chocolate has a recipe section on their website, and this was so beautiful, I had to share. Maybe my family will get a chance to have some of these for an upcoming gathering... if a) I ever find myself IN a kitchen and b) if I do, I don't devour them all myself, first! :)



Sam Stern's Chocolate Truffle Brownies (with a hint of sea salt)
Makes 16 brownies

Photo Courtesy: DivineChocolate.com

Ingredients
200g/7oz Divine Dark Chocolate
150g/5oz butter
225g/8oz caster sugar
1 teaspoon vanilla extract
1 tablespoon dark rum (or orange juice)
2 large eggs
1 extra egg yolk
75b/3oz plain white flour
A good pinch of sea salt
Icing sugar for dusting stars (optional)

Method
1.    Pre-heat oven to 180C/350F/gas 4.  Line the base of a 20cm/8in square tin with baking/greaseproof paper. I like to use a loose based tin for easy removal.
2.    Sit a heat-proof bowl into the top of a pan of gently simmering water – checking that the base is higher than the water.
3.    Break the chocolate into bits. Tip it into the bowl with the bits of butter. Leave the two to melt slowly, without stirring.
4.    Remove from the heat and stir till smooth.
5.    Beat the sugar, vanilla and rum (or orange juice) into the chocolate. Whisk the beaten eggs in vigorously.
6.    Add the sifted flour and salt. Beat thoroughly.  Tip the truffle mix into the tin. Shuffle it a bit so the mix spreads evenly.
7.    Cook for 30-35 minutes. Test by sticking a cocktail stick or wooden skewer into the truffle. It should come out just a bit sticky.
8.    Remove when done. Cool in the tin. After 10 minutes mark it up into bars, using a sharp knife. I divide it into 4 each way to make 16 brownies.
9.    When completely cold, run a blunt knife around the outside of the tin. Turn it upside down onto a rack, tap it to release one big brownie slab. Peel away the paper and invert again. Use a sharp knife to cut into the marked bars.
10.    Leave them plain or cut a star shaped template on a bit of card that’s bigger than your individual brownie. Hold it over the cake and dust with icing sugar.
11.    Serve these after Christmas Lunch, box them up for presents, make them up for Christmas Fairs or just dive in and enjoy when you want!

P.S.  For those of you asking, who's Sam Stern?: http://www.virgintoveteran.com/

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