Chambord Brownies

Print Email

Preheat oven to 350 degrees F. Butter a 9- x 13-inch pan and set aside.

Layer one:

1 cup sugar
1/2 cup (1 stick) butter
1/2 teaspoon salt
4 eggs, beaten
1 (16-ounce) can chocolate syrup or 1 1/2 cups
1 cup flour

Cream butter and sugar until light. Add salt, eggs and chocolate syrup. Blend together well. Add flour and mix just until incorporated into the chocolate mixture. pour into greased 9″ x 13″ pan.  Bake at 350 degrees for 30 minutes.  Allow to cool in pan.

Layer two:

2 cups sifted powdered sugar
1/2 cup (1 stick) butter
2 tablespoons Chambord liqueur (product of France)
Dash of red food coloring

Beat ingredients together with an electric mixer until smooth and creamy.  Spread over cooled brownies.

Layer three:

2 cups semisweet chocolate chips
3/4 cup (1 1/2 sticks) butter

In a small, heavy saucepan, melt chips and butter. Cool slightly.  Spoon over Chambord topping and spread evenly to cover.

When chocolate topping is firm, cut brownies into 1″ squares.

Tips from the cook

I put the chocolate-topped brownies in the refrigerator just until the chocolate was firm. After that, I stored the brownies tightly covered at room temperature.

I have a habit of lining the brownie-baking pan with foil, allowing the edges to come up over the sides of the pan. I butter the foil before pouring in the batter. This way, I can easily lift the cooled and frosted brownies from the pan before cutting. Producing pretty squares of dessert is so easy using this technique. No funny-looking first serving from the pan.


- Recipe courtesy of Sue Doeden's All about Food.


restaurant news

Can I have a cappuccino with a Panda face?
New York
by Libby Segal

panda1It is not every day that I meet a furry friend on my travels through coffee shops. Normally, I find a heart shape design or a leaf, or a flower in the foam of my cappuccino-- a symbol of my...

Skip (the) Tart and go Straight for (the) Short Cake
Los Angeles
by Maia Harari

tartI love breakfast.  Pancakes that taste like cookie dough at Hedley's, Huevos O'Groats, I'll even drive to Ventura for the chorizo skillet at Golden Egg or go to Barney Greengrass in New York for...

Joe's Cable Car Restaurant
San Francisco
by Scott R. Kline

joescableexerior.jpg Joe’s Cable Car Restaurant in San Francisco is where “Joe Grinds His Own Fresh Chuck Daily”. A large sign on the outside of the restaurant declares this in bold type. Joe’s has been around since...

A Visit to S.Y. Kitchen
Southern California
by Lisa Dinsmore

SYoutsideWhile we find ourselves in Santa Barbara wine country, also known as the Santa Ynez Valley, about every other month or so, I can honestly say I had never been to the actual town of Santa Ynez...