Spoil Dad with these rich chocolate malt brownies topped with chocolate ganache and bananas sautéed in caramel sauce. They’re the perfect dessert for showing your love on Father’s Day!
For the Brownies
½ cup unsalted butter, cut into cubes, plus more for pan
Cocoa powder, for the pan
5 ounces semisweet chocolate, coarsely chopped
½ cup all-purpose flour
½ cup malted-milk powder
1 teaspoon expresso powder
½ teaspoon salt
½ cup dark chocolate chips
¾ cup packed dark brown sugar
1 large egg, plus one large egg yolk
1 ½ teaspoons pure vanilla extract
Preheat oven to 350˚F. Butter and lightly flour with cocoa powder a rectangular 8-cakelet pan and set aside.
In a heatproof bowl, combine the chocolate and butter, then set over simmering water. Whisk until melted and smooth. Set aside to cool slightly.
In a medium bowl, whisk together the flour, malted-milk powder, expresso powder, salt, and chocolate chips; set aside. Using an electric mixer fitted with the whisk attachment, beat the sugar and eggs in the mixer bowl until thickened and fluffy, about 2 minutes.
Add melted chocolate mixture and vanilla; mix to combine, about 30 seconds more. Fold in the flour mixture until just combined.
Evenly add the batter into the prepared pan, filling each opening 2/3-3/4 full. Spread the top of each brownie evenly. Depending on the size of the pan, you should get 7-8 brownies out of the batter. Place in the oven and bake until a cake tester inserted in the center comes out with just a few crumbs on it, 20 to 25 minutes. Cool in the pan for ten minutes or so, then carefully remove and transfer the brownies to a wire rack to cool.
Make the topping while they cool.
For the Topping
6 oz. semisweet chocolate, finely chopped
¾ cup heavy cream
Add the chocolate to a bowl. Bring the cream to a boil in a small saucepan over medium-high heat stirring occasionally. Pour over the bowl of chopped chocolate, let the chocolate mixture stand for 1 minute; then stir until smooth.
Let the ganache set for 20 minutes, then pour evenly over the brownies. Let the brownies cool until the ganache is set, at least 1 ½ hours.
4 small bananas
1/2 cup caramel sauce, homemade or high-quality
Slice the bananas, then split by slicing each piece in half again down through the banana length wise. Add the caramel sauce to a sauté pan over medium heat, cook until melted.
Add the bananas and cook until just starting to soften. Place the brownies on a plate, then top with a banana slice on each brownie. Drizzle over the caramel sauce left in the pan and serve immediately. Makes 7-8 servings.
This dessert is like a trip to the Islands! Delish mini Pineapple, Banana, and Coconut Cakes filled with vanilla cream cheese icing and topped with toasted coconut.
For the Cakes
Butter, softened for the pan
1-1/2 cups all-purpose flour, plus more for pan
1 cup Dark Moscovado sugar
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon ground cinnamon
1 large egg plus one egg yolk, beaten
¾ cup vegetable oil
¾ teaspoons vanilla extract
4 ounces crushed pineapple in juice, undrained
1 cup mashed ripe bananas
1/2 cup toasted unsweetened coconut
Preheat oven to 350°F. Butter and flour an eight welled mini cake pan.
Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted coconut. Divide batter evenly among the eight mini cake pan.
Place in the oven and bake 30 to 35 minutes or until a cake tester inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Carefully remove from pans to wire racks, and cool completely, about 1 hour.
For the Frosting
8-oz.cream cheese, softened
½ cup butter, softened
2 cups powdered sugar
1 teaspoons vanilla
Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
Toasted coconut pieces (if desired)
Slice each cake in half. Use about half the frosting on the bottom of the split cake halves and then place the tops back on the cakes. Add the remaining frosting to a large piping bag fitted with a star tip. Pipe the remaining frosting on top of the cakes. Add the toasted coconut pieces (if using) and serve.
A tasty treat for all, celebrate Memorial Day with these sous vide fruit cups. Fresh fruit and a cookie-like pecan crunchy top plus whipped cream make a fun dessert you can assemble right at the table.
For the fruit:
2 cups ripe strawberries, stemmed, washed, and quartered
2 cups fresh blueberries, stemmed and washed
1/4 cup granulated sugar
Juice of 1 lemon
Preheat the sous vide circulator to 180˚F.
Put the berries into a large bowl add the sugar and lemon juice and then toss gently to coat.
Add to a vacuum bag and seal. Submerge the pouch in the water bath and cook for about 30 minutes.
Cool completely and then refrigerate until ready to use. When ready, cut the pouch open and gently pour into a bowl.
For the cookie crumble
1/2 cup all-purpose flour
1/4 cup firmly packed dark brown sugar
1/2 tsp. kosher salt
1/2 teaspoon ground cinnamon
4 ounces unsalted butter
1 cup whole pecans, some broken
In a small bowl, whisk together the flour, dark brown sugar, salt and cinnamon. In a medium sauce pan over medium heat, melt the butter. Remove from the heat and stir in the flour mixture until small clumps form and all the butter is absorbed. Add the pecans and stir in. Pour onto a parchment lined baking tray and cool.
Divide the fruit evenly in six bowls. Divide evenly the cookie crumble and sprinkle over the fruit. Top with whipped cream and holiday sprinkles. Serve immediately
A deliciously sweet, tangy buttermilk and lemon dessert! This Panna Cotta is served in a pool of fresh tart rhubarb sauce and topped with sous vide rhubarb pieces flavored with Grand Marnier.
For the Rhubarb
8 oz. fresh rhubarb
2 tablespoons sugar
2 tablespoons Grand Marnier
Preheat the sous vide circulator to 190˚F. Wash and cut the rhubarb into slices about 1.5” long. Place the rhubarb in bowl add the sugar and Grand Marnier; toss to coat. Add in an even layer into a vacuum bag and tightly seal under vacuum.
Add the bag to the water bath and cook for 45 minutes. Remove and cool completely.
Refrigerate the bag until cold or overnight.
For the Buttermilk Panna Cotta
2 tablespoons water
1 1/2 teaspoons unflavored gelatin
Nonstick oil spray
1 cup cream
1 teaspoon lemon zest
1/2 cup sugar
2 cups buttermilk
2 teaspoons vanilla extract
Pour 2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Lightly spray six 1 cup silicone ramekins or custard cups with nonstick spray.
Heat cream, lemon zest, and sugar in medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to low boil, stirring occasionally. Add gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla then divide the mixture evenly among prepared ramekins. Refrigerate panna cotta until set, about 4 hours or overnight. Cover once the surface has set.
Loosen the panna cotta in each cup. Place a plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Open the vacuum bag with the rhubarb and serve the rhubarb with its sauce over the Panna Cotta and the mint sprigs. Serve chilled.
These delicious moist individual Bourbon Banana Cakes are topped with a luxurious bourbon toffee sauce and freshly sliced bananas.
1 cup whipping cream
½ cup brown sugar
½ cup corn syrup
½ stick butter
¼ cup bourbon
Pinch of salt
2 cups flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 ½ sticks unsalted butter, room temperature plus more for the baking cups
2 /3 cup dark brown sugar
2 large eggs
1 cup mashed very ripe bananas
1 tablespoon bourbon
1 ½ teaspoons vanilla extract
Sliced fresh bananas
Bring the cream, brown sugar, corn syrup, butter, bourbon and pinch of salt in small saucepan over medium-high heat. Whisk to boiling and the sugar dissolves completely. Reduce heat to medium-low and cook at gentle simmer until the sauce thickens and coats the back of a spoon thickly. Remove from heat and set aside and cover to keep warm.
Preheat oven to 350°F. Lightly butter 6-nonstick silcone baking cups. Place them on a baking tray.
Whisk together the flour, baking powder, and salt in small bowl. Using an electric mixer fitted with the beater blade, beat the butter and sugar until fluffly. Beat in the eggs one at a time then beat in the mashed bananas, bourbon, and vanilla. Add dry ingredients in three additions, beating just to blend after each addition. Spread the batter evenly in prepared baking cups filling them about 2/3-3/4 full.
Place in the oven and bake the cakes until tester inserted into center comes out clean, 25 to 33 minutes. Spread one tablespoon of the toffee sauce evenly over each cake and cool in the cups on a rack 30 minutes. Remove from the cups and trim the tops evenly to make a flat surface. Place cut side down on each plate. Top with fresh banana slices. Whisk the bourbon sauce and pour over the banana to serve. Makes six servings.
The yummy combination of chocolate and coconut is the real star in these deep chocolate brownies topped with a chewy coconut layer.
¾ cup unsalted butter, plus more for the pan
6 ounces dark chocolate, chopped
3 large eggs
¾ cup granulated sugar
1 tablespoon packed light brown sugar
1 1/2 tablespoons unsweetened cocoa
1 teaspoon vanilla extract
¼ teaspoon kosher salt
½ teaspoon instant espresso granules
¾ cup flour
¾ cup semi-sweet chocolate chips
3 large egg whites
¼ cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
3 cups unsweetened finely shredded coconut
Line a 8 x 8-inch baking pan with parchment paper, leaving overhang on all sides. Lightly grease the parchment with butter. Set a small metal bowl over a small saucepan of simmering water and add the chopped dark chocolate and butter to bowl. Melt together, whisking occasionally, until smooth. Remove from heat and set aside.
In a large bowl, whisk together the eggs, granulated sugar, brown sugar, cocoa, vanilla, salt, and espresso granules until smooth. Slowly, in three batches, add in the warm chocolate mixture whisking each time until smooth. Add the flour and fold in until just combined. Then add the chocolate chips mixing until just combined. Spread the batter in the prepared pan to an even layer. Refrigerate 30 minutes.
Preheat the oven to 375°F. Using a stand mixer with the whisk attachment, beat the egg whites on medium speed until frothy, about 1 minute. With mixer running on medium speed, slowly add granulated sugar, vanilla, and salt. Increasing speed to high, and beat until stiff peaks form.
Add the coconut and combine on low speed until just mixed in. Carefully spread coconut mixture evenly over the cold brownie batter. Smooth the top.
Bake in preheated oven until brownies are just set and top is golden brown, about 45-50 minutes. Remove and let cool completely on a wire rack. Remove from pan and parchment, wrap in plastic wrap and refrigerate until cold. When ready to serve, set out for 15-20 minutes then cut into 16 brownies. Serve at room temperature.