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This is not a traditional brownie, but a recipe you’ll remember for a long time! It’s very simple to prepare and at its best served warm and garnished with sun dried cherry crème fraîche. It can be prepared 2 days ahead and reheated just before serving. Makes 8-10 servings. |
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| 1 Cup | Chocolate Mocha Sauce | ||
| 1/2 Cup | Butter | ||
| 1/4 cup | Sugar, white granulated | ||
| 2 tsp | Vanilla | ||
| 3 | Eggs, whole | ||
| 3/4 cup | Flour, all purpose | ||
| 1/8 tsp | Baking Powder | ||
| Pinch of salt | |||
| 1/2 Cup | Pecan halves | ||
| 1 Cup | White Chocolate, 1” pieces | ||
| 1/2 Cup | Maple Cappuccino Sauce | ||
| SUN DRIED CHERRY CRÉME FRAÎCHE | |||
| 2 Cups | Whipping cream | ||
| 2 Tbsp | Sour Cream | ||
| 1/3 Cup | Confectioner’s Sugar | ||
| 1/2 Cup | Sun Dried Cherry Sauce | ||
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Chocolate Mocha Maple Cappuccino Brownie
In a small bowl combine the cream and sour cream; mix well. Cover and let sit at room temperature overnight. When mixture begins to thicken, refrigerate. When cold whisk in the confectioners sugar and sun dried cherry sauce. Store covered in the refrigerator. |
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