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Cognac enriches sauce and batter in this recipe

December 21, 2005 - I'm no expert on World War II but there is a story they tell that seems to be the only decent thing that happened during that period of time.

Benedictine monks have been making this mixture of Benedictine liqueur and brandy from a mixture of 27 spices from around the world ever since 1510 at the Abbey de Fecamp on the Normandy coast and have yet to meet demand.

Benedictine and Brandy doesn't make the sauce, they just makes it better.
During World War II both sides thought so highly of the product that no soldiers ever entered to fortify or defend the property. Not shots were ever fired upon the Abbey according to legend.

Only those who have never tasted B&B would doubt the legend and if it is true it might be offered as proof that intelligent life still exists on this planet.

I made these brownies from a B&B advertisment after my wife and I discovered B&B. I like to make her something of a surprise for her birthday. This one was hard to top though.

B&B Brownies

3 tablespoons coca powder

1 cups flour

teaspoon salt

teaspoon cinnamon

1 stick butter

3 tablespoons walnut oil

5 ounces unsweetened chocolate, chopped

2 cups light brown sugar

3 eggs

1 egg yolk

cup B&B

9 ounces semi-sweet chocolate

6 ounces walnut oil

ounce B&B

Butter and flour a 9-inch square baking pan. Sift together cocoa, flour, salt and cinnamon.

Melt butter, corn oil and unsweetened chocolate over a double boiler. Place mixture in a mixing bowl and allow to cool for five minutes. Add two cups of brown sugar and beat well. Add eggs and egg yolks slowly. Add B&B slowly.

Slowly add dry ingredients mixing until incorporated. Pour into prepared pan and bake for 30 minutes.

After you clean the double boiler add the nine ounces of semi-sweet chocolate, corn oil and the tablespoon of B&B and melt after the brownies come out of the oven.

Cut brownies into desired shape after they have cooled. Top with of the chocolate glaze and serve atop a bed of mint and white peach halves which you have garnished with the reserved two tablespoons of brown sugar.

Top with another drizzle of chocolate glaze just before serving.

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