The weather has turned colder and the Eat to the Beat Team has turned to their love of baking to keep warm! This week the team is very excited to welcome first time ETTB participant Michelle Edgar, owner of The Sweet Escape Pâtisserie.
Located in the heart of the Distillery District, The Sweet Escape Pâtisserie is an instant getaway for anyone with a sweet tooth.
Founded in 2008, this sugary wonderland features an assortment of cakes, cupcakes, macarons, individual desserts and cookies. Menu highlights include; Banana Split Cupcakes, Red Velvet Macarons, Peach Custard Crumble, Pina Colada Cupcakes, Pumpkin Cheesecake, and Chocolate Peanut Butter Macarons.
Make your sweet escape today with these delectable Fudge Brownies.
Chocolate Fudge Brownies
1/2 cup unsalted butter, plus more for greasing pan
8 oz bittersweet chocolate, chopped
1-1/2 cups granulated sugar
4 large eggs, at room temperature
1 tsp pure vanilla extract
3/4 cup all-purpose flour, sifted, plus more for preparing pan
1/2 tsp salt
Butter 8-inch (20-cm) square baking pan. Lightly dust with flour, knocking out excess.
In double boiler over medium-low heat, stir butter and chocolate until melted. Transfer to mixing bowl. Using rubber spatula, gradually stir in sugar. Stir in eggs, one at a time, until combined. Stir in vanilla. Gradually stir in flour then salt. Pour batter into prepared pan.
Bake on middle rack of preheated 325F (160C) oven until toothpick inserted in centre still has moist crumbs attached, about 35 to 40 minutes. Cool. Cut brownie into 16 equal squares (2-inch/5-cm).