There are brownies, and there are brownies, and, for the most part
I can take them or leave them. That is until I flipped through the pages of
a remarkable book by Connie Weis, Extreme
Brownies, 50 Recipes for the Most Over the Top Treats Ever. Fifty. Over the
top. And she is not kidding. This book can turn even the most disinterested
brownie eater into one filled with passion. Get the mop ready, because turning
the pages of this book, chock full of jump-off-the-page color photos, is going
to make you drool, and turn you into a brownie chef extraordinaire.
As a lover of malted milk balls, I was thrilled to see the recipe for
Whopping Malted Milk Ball Brownies with their malted milk ball glaze, malted
milk ball garnish, and milk chocolate drizzle. One taste and I was in
absolute heaven. Malted Milk Balls not your thing? How about Peanut
Butter Cup Brownies loaded with chunks of peanut butter cups in every bite? The
book is as addicting as the brownies. Even non-chocolate lovers (Is there such a thing?) will find
something to love here.
There are a baker's dozen recipes for Blondies --
think Caramel Crispie, White Chocolate Raspberry, and Lemon Mascarpone, to name
but a few. Weis, a confirmed chocoholic, asserts that “extreme” doesn't equal
difficult, and she is right. The instructions are ample, clear, and concise,
allowing even the novice cook to whip up a beautiful batch of eye-popping
brownies. If brownies studded with extra ingredients does not appeal, try the
PMS Brownies. This simple recipe yields a dense, sinfully chocolate brownie
that will have your eyes rolling back into your head with pleasure.
If you've ever had the experience of following a
recipe exactly as written and still coming out with less than satisfactory
results, the problem may lie in your choice of ingredients. Weis discusses
ingredients at the beginning of the book, even going so far as to list brand
names; I really appreciated that. There is a section on equipment necessary for
creating the perfect brownie, as well as detailed steps on how to remove the
uncut brownies from the pan in one “slab” to allow for bakery shop perfection when slicing, packaging, and
shipping. This book is brownie perfection.
As a lover of malted milk balls, I was thrilled to see the recipe for
Whopping Malted Milk Ball Brownies with their malted milk ball glaze, malted
milk ball garnish, and milk chocolate drizzle. One taste and I was in
absolute heaven. Malted Milk Balls not your thing? How about Peanut
Butter Cup Brownies loaded with chunks of peanut butter cups in every bite? The
book is as addicting as the brownies. Even non-chocolate lovers (Is there such a thing?) will find
something to love here.
There are a baker's dozen recipes for Blondies --
think Caramel Crispie, White Chocolate Raspberry, and Lemon Mascarpone, to name
but a few. Weis, a confirmed chocoholic, asserts that “extreme” doesn't equal
difficult, and she is right. The instructions are ample, clear, and concise,
allowing even the novice cook to whip up a beautiful batch of eye-popping
brownies. If brownies studded with extra ingredients does not appeal, try the
PMS Brownies. This simple recipe yields a dense, sinfully chocolate brownie
that will have your eyes rolling back into your head with pleasure.
If you've ever had the experience of following a
recipe exactly as written and still coming out with less than satisfactory
results, the problem may lie in your choice of ingredients. Weis discusses
ingredients at the beginning of the book, even going so far as to list brand
names; I really appreciated that. There is a section on equipment necessary for
creating the perfect brownie, as well as detailed steps on how to remove the
uncut brownies from the pan in one “slab” to allow for bakery shop perfection when slicing, packaging, and
shipping. This book is brownie perfection. 
Here is a sneak peek with this recipe for the
Whopping Malted Milk Ball Brownies. Making these is a two-day project unless
you start early. I didn't, and as they require 7-8 hours of refrigeration, made
them over the course of a couple of days. They are a bit of work, but look how
beautiful they are. And the taste? Wonderful! More like a decadent
slice of dense cake, I plated these and served them with a small scoop of
vanilla ice cream. People were begging for more.
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If malted milk balls come into our house they are gone in about fifteen minutes. The quart sized container will last for an hour and serve as dinner. Are you a chewer or a sucker? I start as a sucker, getting the chocolate off first but halfway through I lose all control and become a chewer. And I'm the only one here who likes them! Gee, why am I fat? How come I can't lose any weight? Make me a batch of those babies and I'll be you love slave for life...
ReplyDeleteThese look delicious! My hubby loves malted milk balls. I think making these for him on a special occasion will be perfect!
ReplyDeleteYour Brownies look amazing! Hope you are having a fantastic weekend and thanks so much for sharing this awesome post with Full Plate Thursday.
ReplyDeleteCome Back Soon!
Miz Helen
Love that malted milk ball idea! Looks delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
ReplyDeleteI love malted milk balls. They would be a terrific addition to brownies. Pinning to try!
ReplyDeleteHow yummy!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
ReplyDelete