Bread & Butter Pudding - Ritz-Carlton

Chocolate Brownie
Ingredients:
1¹/2 sticks Unsalted Butter
1 tsp. Vegetable Oil
1¹/2 cups Granulated Sugar
4 each Large Eggs, whole
1 tsp. Vanilla Extract
1¹/3 cups Cake Flour
¹/2 cup Cocoa Powder
3 oz. Chocolate, 60%
1 3 /4 squares Chocolate,
100% (unsweetened)
Chocolate Brownie Method:
Grease 9” x 9” baking pan and place parchment paper on
bottom (see tip below). Melt chocolate in double-boiler.
Chocolate may also be melted in microwave—careful not to
scorch. Mix butter, sugar and oil with a paddle attachment
on mixer until fluffy. Add eggs and vanilla slowly into the
mixture, then add melted chocolate. Gently add sifted flour
and cocoa powder. Pour brownie mix into pan. Bake at 325°F
for approximately 30 minutes. It’s important to not over bake
the brownie to keep it moist. To tell: touch top of brownie
with your hand; if it feels firm on surface but a little soft
inside, the brownie is ready.
Vanilla Ice Cream, Dark Chocolate Ganache,
Caramel Sauce & Whipped Cream:
See supplemental recipe section (or use purchased products).
Assembly:
Cut brownies. Scoop the ice cream and layer with brownies.
Pour caramel and chocolate sauce. Finish with whipped cream
and top with a cherry.
Tips:
If you mold non-stick foil to the bottom of the pan, then invert
it inside the pan—the foil will fit perfectly and you won’t tear
it with your fingertips or need to grease the pan. If you partially
freeze brownies in the pan, cutting will be very easy. Simply lift
the foil and the brownies out of the pan and cut into squares.
yield: 10 Individual Servings
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