Persian Caramel Brownie..it’s Beyond Good!
A few months ago I assisted another chef with her sugar masterpiece for the Salon Du Chocolat Fashion Show at the New York City Jacob Javits Convention Center. It smelled so good walking into the convention hall. There were chocolate cookies, chocolates, bonbons, candy melts, hot cocoa, and more everywhere. My favorite vendors were Beyond Chocolate & Mozart Chocolate Liqueur. This was a chocoholics dream come true. I was so happy to see my new found friend Ashton Pina on-site showcasing chocolate for Madecasse aka Beyond Good Chocolate. Ashton connected with me offering an opportunity to infuse our brands. I was so excited about this collaboration.
I’ve been setting you all up for the win! You will need the Dark Chocolate Ganache Recipe and the Persian Caramel recipe to bring this entire recipe together. It’s the ultimate sweet payoff!
Iran is formerly known as Persia, and the major language is known as Farsi. “Persian poetry is some of the most beautiful poetry in the world and the Persians cultivated four unique types of poetry; the “epic”, the “ghasideh” a purpose poem, the “masnavi” a narrative poem, and the “ghazal” a lyrical poem”.
Persian Desserts. The first thing that comes to my mind is a myriad of bold & alluring colors, nuts, the aromatics of saffron and rose water, honey, and pistachios. I decided to release my favorite rich dark brownie recipe infusing it with the taste of Persia. It’s so rich and nutty that it’s Beyond Good! I hope you enjoy it.
- Tabletop or handheld mixer
- Mixing bowls
- Beyond Good Vanilla
- Beyond Good Vanilla Bean
Dark Chocolate Brownie Ingredients
- 1 1/2 cups unsalted butter
- 1 ½ cups granulated sugar
- 1 ½ cups Dark Cocoa Powder
- 6 eggs
- 1 ½ cups All-Purpose Flour
- 1 tablespoon Beyond Good Vanilla
- 1 Beyond Good Vanilla Bean Pod
- 2 cups Beyond Good Chocolate Melts
- ½ tablespoon salt
In a mixing bowl or using a handheld mixer, combine salt, sugar, and eggs beat on high. You want to beat this mixture for 2-3 minutes until its light and fluffy with peaks. Add the vanilla. Using a knife cut open the vanilla bean pod and scrape with a teaspoon. You can save your pod to make your own vanilla later on.
Slowly combine the cocoa powder and all purpose flower.
Add the melted butter
Dark Chocolate ganache drizzled with my Persian Caramel Sauce
Dark Chocolate Ganache