3 Theo 70% Dark Chocolate bars (3oz. each)
¾ C granulated sugar
¼ C packed brown sugar
1 stick butter (8T)
½ C + 2T all-purpose flour
½ tsp. salt
½ tsp. vanilla extract, optional
Butter an 8 inch baking pan and line with parchment, leaving a small overhang to ease removal of the finished brownies.
Preheat the oven to 375F.
Unwrap all three bars. Set 2 whole bars aside. Take the third bar and break 2 sections off (about 1oz.). Place these 2 sections aside with the 2 whole bars; this chocolate will be for melting.
Cocktails are all about playing around—especially at your house! This time of year, we want something to warm our bones. We love hot toddies (brown liquor, hot water or tea and lemon) for their simplicity, but we LOVE hot buttered rum (rum, hot water, buttery spice mix) for its creamy mouthfeel. Below, we’ve shared our take—with our very own versions of butter mix and cocoa nib liquor.
It’s easy to make in large batches, too. Just keep the hot liquid in a thermal carafe and the spicy butter in a bowl with a teaspoon. You can easily whip one up as guests arrive or write a little recipe instruction card for your guests to DIY.
The brandy also makes a wonderful stand-alone gift when strained into a decorative stoppered bottle, found at most craft or houseware stores.
This recipe from Sally Cameron of A Food Centric Life was inspired by her trip to our factory during the annual BlogHer conference, held in Seattle this year. Thanks, Sally, for including us on your wonderful blog. We’re so glad you enjoyed the tour--and the cocoa nibs!!
We also love the styling in this photo! Mason jars not only look cute, they’re a fantastic and resilient alternative to saving food in the refrigerator or taking all sort of goodies on a picnic.
Click here to view the recipe!
photo: Sally Cameron, A Food Centric Life