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Death By Chocolate Brownie Strudel

Posted by on Oct. 29, 2009 at 6:10 PM
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 4 ounce Bittersweet Chocolate Baking Squares, chopped
2 ounces Unsweetened Chocolate Baking Squares, chopped
1 cup unsalted butter
1 cup granulated sugar
2 teaspoons vanilla
3 large eggs
1 teaspoon salt
3/4 cup all-purpose flour
3/4 cup semi-sweet chocolate chips
3/4 cup pecans, chopped

2 sheets puff pastry sheets, thawed according to package directions
2 Tablespoons granulated sugar

1 large egg
1 Tablespoon heavy cream

powdered sugar, for garnish (optional)


 
Directions:
In a large, heavy saucepan, set over a low heat, melt bittersweet chocolate,
unsweetened chocolate and butter, stirring constantly, until smooth. Remove from
heat and cool until tepid, about 8 - 10 minutes. Whisk in 1 cup sugar and
vanilla. Add the 3 eggs, one-at-a-time, beating well after each addition until
mixture is smooth and glossy. Stir in the salt and the flour until just
combined. Fold in the morsels and the pecans. Transfer the brownie batter to a
medium bowl, cover bowl with plastic wrap or foil and refrigerate for 1 hour.

Line a large baking sheet with parchment paper.

Sprinkle 1 Tablespoon of granulated sugar over a smooth, dry surface. Place 1
sheet of pastry over sugar. Using a lightly floured rolling pin, roll pastry to
a 14-inch square. Leaving a one inch border on the bottom edge and on each side,
spread 1/2 of brownie mixture, in a 2-inch strip over bottom edge of pastry.
Fold bottom edge of pastry over brownie mixture and fold each side over brownie
mixture. Starting at lower bottom edge, roll up pastry sheet, tightly, jellyroll
fashion. Pinch seam to seal. Place roll, seam side down, on prepared baking
sheet. Clean work surface. Repeat with remaining sheet of puff pastry and
brownie mixture.


Cover baking sheet, with three strudel rolls, with plastic wrap or foil.
Refrigerate covered sheet for 30 minutes.

Preheat oven to 375ĚŠ F.

In a small bowl combine 1 egg and cream; whisk to blend. Remove the strudel
rolls, on baking sheet, from refrigerator and remove covering . Brush each roll
with the egg-cream mixture.

Bake until a tester, inserted into the brownie layer, comes out with a few
crumbs adhering to it and the pastry is golden brown and puffed, about 35 - 45
minutes. (If the pastry begins to brown too quickly, cover the baking sheet with
a sheet of foil while the brownies finish baking.) Remove from oven, set pan
with brownie strudels, on a rack and cool completely.

Slice each strudel into 6 2-inch pieces. If desired, sprinkle powdered sugar
over strudels at serving time.

Makes about 12 pieces.
 

 

by on Oct. 29, 2009 at 6:10 PM
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