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Spiced Up Permasmile Brownies

Posted by c5 on 2006.01.12 at 15:08
food mood: high and happy
ambient noise: buzzing in my head
Tags: ,
The best chow projects are those where you combine your favourite things to make something extraordinary. Maria and the Von Trapp Children had raindrops on roses and whiskers on kittens as a few of their favourite things. Mine are shoes, books, chocolate and Permasmile. Since I can't very well eat my shoes and books, it's the combination of chocolate and Permasmile that I'm talking about here.

Of course, making Permasmile brownies has been done before (and I tell you, there's an endless array of recipes on the Net for this beeyutifool dish), but I wanted to cast my own spin on this classic -- and perhaps contribute to the body of knowledge relating to The Art of Cooking Weed.

So here it is.

Materials
butter (3/4 cup)
vegetable shortening (half a cup)
permasmile (at least 1 tablespoon, more, if you're me)
1/2 cup cream (divided into two portions)
flour (2 cups, sifted)
baking powder (1 teaspoon)
dark bakers chocolate (1 1/2 cup; coarsely chopped; divided into 1 cup and 1/2 cup portions)*
eggs (4 medium, if you buy from the grocery; or 5 native eggs)
raw sugar (2 cups)
milk (1/2 cup)
hazelnuts (1/2 cup, chopped; you can substitute with your favourite nut)
vanilla extract (a teaspoon)
almond extract (a teaspoon)
dried chili flakes (two pinches)
salt (2 pinches)
 
Tools
2 baking bowls
a sauce pan
wire whisk
a brownie dish (around 9 inches by 13 inches)
spatula
spoons
an oven
serated knife
chopping board
cheese cloth (about 12 inch x 12 inch in size)
bowls
double broiler (optional)

Procedure

First, you need to make your Permasmile Butter (this is the best way to incorporate this happy herb into your brownies -- it saves you from having to pick off stems and seeds from your brownie as you eat it). Here's how it's done:

Melt the butter in a double broiler or fill a saucepan with water and then place a metal bowl on top of the pan (make sure the bottom of the bowl does NOT touch the water). It's important that you do this over low heat. Once the butter is melted, add the Permasmile, and let it simmer for about 20 minutes to make sure the butter is fully infused with your happy herb. Stir constantly. Turn off the flame and whisk in 1/4 cup cream.

Place the cheese cloth on top of a bowl and pour the mixture on the cloth. Let the whole thing cool enough for handling. Once it's cool enough, gather the edges of the cheese cloth to form a pouch and squeeze the butter through it and onto the bowl.

You can store this butter in the fridge, and use it for happy omelettes and other happy dishes.

Tip: Use the greasy cheese cloth to grease your pan.

Now you're ready to make your Permasmile Brownie.

Preheat the oven to 160 degrees C.

Using the same contraption where you made your Permasmile Butter, melt the 1 cup chocolate, 1/2 cup Permasmile butter (the remaining 1/4 cup will be used later), vegetable shortening into one smooth mixture. Set aside.

In another bowl, stir the flour, salt and baking powder. Make sure all the dry ingredients are mixed well. Set aside.

In yet another bowl, mix the eggs and the sugar to make a gooey mixture. Add vanilla extract. Then add the cooled chocolate mixture. The incorporate the dry ingredients into it. Make sure everything is blended well. Then add in the hazelnuts.

Spoon the batter into the greased baking dish, and bake the thing for 20 minutes in the oven (again @ 160 degrees C). 

Using a double broiler or the bowl on a saucepan contraption, melt the remaining 1/2 cup chocolate, 1/4 cup Permasmile butter and 1/4 cup cream. Add in almond essence, the chili flakes and another pinch of salt. As soon as chocolate has melted, add the milk. Then turn off the flame. Whisk the mixture for about five minutes immediately after you remove it from the flame. Spread this thing evenly on top of the cooked brownie.

Now you can eat and be merry.

*The best way to cut up a bar of chocolate is to take a serated knife and saw it across your chocolate bar. It's much less messy than trying to cut chocolate the way you would butter.

Bonus: It's highly possible that you will get seriously high as you make this dish. So I suggest you measure everything in before you start. That will keep you from substituting the measurements for salt with that of the sugar. Wasting weed is not a happy thing.

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