Elwin Greenwald, owner of Elwin and Co., was featured on December 20, 2014, on Channel 7 News, WXYZ Detroit, providing a live demo in how to prepare Valentine’s Day Tuxedo Brownies.
Valentine’s Day Tuxedo Brownies
1 ¼ C all purpose flour
1 ¼ C cocoa Powder
2 C chopped nuts or chocolate chips
½ TSP salt
¾ LB unsalted butter
3 C granulated sugar
6 medium eggs (whisked/at room temperature)
2 TSP pure vanilla extract
½ C brewed espresso or strong coffee
12 large strawberries with hull/stem on
1 C sweetened whipped cream
Heavy sauce pan
Double boilers (filled ¾ of the way with water)
Wire whisks Rubber spatulas
Electric mixer with paddle
Heavy jellyroll baking pan (prepared)
Metal bent spatula
Assorted glass bowls
Wire cooling rack
Decorative serving plate
- Place the butter in the heavy sauce pot and over a medium heat and slowly let it melt. When the butter is just about melted add the sugar, eggs, pinch of salt, vanilla and the coffee. Blend well with the whisk. Set aside.
- Combine the remaining dry ingredients and place in the bowl of the electric mixer. Add the egg mixture and blend on low speed until well combined and no lumps remain. Add the nuts, chocolate or both or neither as desired.
- Carefully pour the batter into the jellyroll or baking pan. Smooth the top with the bent metal spatula. Gently tap the pan on the counter to remove any air bubbles and place in the middle of a preheated 325 degree oven and bake for about 45 minutes or until the middle springs back when touched.
- Place on the cooling rack while making the Ganache.
- Put the butter and the dark chocolate chips in the top of the double boiler, heat water to simmer and warm until almost melted. Slowly pour in the cream in a steady stream whisking constantly, continue until the mixture is smooth and shiny. Remove from the top of the double boiler and set aside.
- Repeat the above process using the white chocolate chips. Be very careful and pour the cream in very slowly because the white chocolate is more difficult to work with. (Add some hot water if mixture seizes up) 7 Dip each strawberry about ¾ of the way into the chocolate Ganache holding the stem at a 45 degree angle and place each one on the cooling rack to set up.
- Repeat with the white chocolate Ganache. Leave some of the dark chocolate showing to create the “tuxedo affect”, then set aside while finishing the brownies.
- Pour remaining chocolate Ganache over the cooled brownies. Smooth the top with the bent metal spatula.
- When the Ganache is just about set cut the brownies into desired portions by using a chef knife dipped into hot water. Place a “tuxedo berry” on top of each portion.
- Place a brownie on a decorative serving plate and dollop with sweetened whipped cream if desired.