KITCHEN MAGIC

CHOCOLATE PECAN BROWNIE A LA MODE WITH CHOCOLATE SAUCE

By DAVID SPITZER
Special to the Saipan Tribune

These brownies are a favorite at the Hotel, so they are always on the menu. Don’t over-mix or overcook these brownies or they’ll become too cake-like, and dry. They’re supposed to be moist and gooey inside, so you can’t test them for doneness with a toothpick. Instead, keep an eye on them while they’re baking: They will swell up and then level off just before they’re done.

Makes 12 large brownies

1 cup unsalted butter
4 oz unsweetened chocolate, roughly chopped
1 _ cups sugar
_ cup light corn syrup
1 tsp kosher or sea salt
3 eggs
1 cup flour
1 cup chopped toasted pecans
_ cup semisweet chocolate chunks
Vanilla Ice Cream
1 cup Chocolate sauce (Recipe follows)
Sliced strawberries
Powdered sugar

Preheat the oven to 350° F. Butter and flour a 9×13” cake pan. In double boiler or a small bowl set over simmering water, melt half the butter and the unsweetened chocolate. Set aside to cool slightly. In a mixing bowl, cream together the remaining butter and the sugar. Beat in the syrup, vanilla, and salt. Beat in the eggs, one at a time. Stir in the melted chocolate mixture, and then the flour. Do not over mix. Stir in the pecans and chocolate chunks.

Spread the dough evenly in the prepared pan and bake at 350°F for 25 to 30 minutes. The brownies will swell up and then level off just before they are done. They should remain moist even when done: do not overtake.

Cool before cutting. To serve it as we do at the Hotel, place a scoop of vanilla ice cream in the center of the brownie, and drizzle with warm Chocolate sauce. Garnish with berries and dust with powdered sugar.

Chocolate Sauce

I eat this sauce by the spoonful when I am suffering from the blues. Not a great habit for my hips, but it always seems to cheer me up. I don’t know if it’s the sugar, or the caffeine, or both.

We use Guittard chocolate because it’s a reasonably priced, good-quality chocolate. This sauce keeps very well in the refrigerator. If you leave out the cream, it makes a great icing.

8 oz semi-sweet chocolate (preferably Guittard’s French Vanilla)
_ cup salted butter
2 tbsp brandy or cognac
1 tbsp triple sec
_ cup light corn syrup
_ cup heavy cream

Cut the chocolate and butter into small pieces and place with the brandy, triple sec, and corn syrup in a double boiler and allow to soften. The butter will melt but the chocolate chunks will hold their shape until pressed. Remove from the heat and whisk together. When the mixture is smooth, stir in the ice cream.

David Spitzer is the executive chef of the Fiesta Resort & Spa Saipan.