Laure de Montebello, Executive Chef and Co-founder of Sans Souci Gourmet Confections, agreed on sharing with us this fabulous recipe, the perfect dessert for a party. Here’s Laure’s advice on the best ways to enjoy Marquis Bars at a party: "For parties, we love to cut them into two or four bite sized squares, put them in pretty candy cups and serve after dinner with coffee, or include on a tray with other petit fours or chocolates. Or plate them like a piece of cake, with a dollop of fresh whipped cream, raspberry coulis, and a sprig of mint!
During the summer, nothing is more fabulous and indulgent than breaking them up and folding them into the very best vanilla bean ice cream. (or blending them into a coffee ice cream shake for the most incredible mocha frappe!) Or, for the most decadent brownie "a la mode," warm slightly, scoop on your favorite ice cream, drizzle on caramel sauce, nuts and whip cream for an over the top treat!"
Makes 24 brownies
1 cup (2 sticks) unsalted butter, cut into pieces, plus more for baking sheets
8 ounces best-quality bittersweet chocolate, coarsely chopped
1 teaspoon instant espresso powder
4 large eggs, room temperature
1 cup granulated sugar
1 cup firmly packed dark-brown sugar
2 teaspoons pure vanilla extract
3/4 teaspoon fine sea salt
1 cup all-purpose flour, sifted
1. Preheat oven to 350°. Lightly coat with butter two 8 1/2-by-12-inch rimmed baking sheets, and line with parchment paper; set aside.
2. Combine butter and chocolate in a medium heatproof bowl. Place over a saucepan of simmering water. Stir occasionally until melted. Stir in espresso powder. Remove from heat; set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, sugars, vanilla, and salt. Whisk to combine. Add the chocolate mixture, and whisk to combine. Add flour, and whisk until just combined. Divide batter evenly between prepared baking sheets, using an offset spatula to smooth the surface. Bake, rotating baking sheets, until a shiny crust appears on the surface and the center is still soft when a cake tester is inserted into the center, 12 to 15 minutes. Transfer to a wire rack to cool to room temperature, about 1 hour.
Recipe © Sans Souci Confections
