Ever feel the urge to eat dessert before dinner? Well Robin's Chocolate Sauce just made it tougher to ignore the urge. Made with fair trade and organic ingredients, this delicious delicacy will have you coming back for more.
Robin’s Chocolate Sauce is more than a delicious dessert topping. It’s a resource for the education, awareness and advocacy of the issues concerning communities and the environment both locally and globally. We hope that with every spoonful of our sauce, you’ll know that together we’re making a difference.
Here's a delectable idea taken from Robin's Chocolate Sauce Recipes:
“Best Bangor Brownies”
|Makes about 16 squares.|
| 1⁄2 cup (1 stick) unsalted butter |
2 ounces unsweetened chocolate
1 cup sugar
1 teaspoon pure vanilla extract
|1⁄4 teaspoon salt |
1⁄8 teaspoon black pepper
1⁄2 cup chopped walnuts (optional)
1⁄2 cup all-purpose flour
| 1. Preheat the oven to 350 degrees F. Grease an 8- or 9-inch square or 11-by-7 inch baking pan with butter. |
2. Melt the butter and chocolate in a heavy, medium-sized saucepan over medium-low heat, stirring frequently, until both are almost melted. Remove from the heat and stir until melting is complete.
3. Whisk the eggs with the sugar, vanilla, salt, and pepper in a large bowl until well-blended but not foamy. Gradually whisk in the melted chocolate mixture. Stir in the nuts, if desired. Sprinkle the flour over the top and whisk gently just until no white specks remain. Pour into the prepared pan, leveling the top.
4. Bake until a tester inserted about two-thirds of the way to the center comes out clean, 25 to 30 minutes. Cool the brownies in the pan on a wire rack for about 20 minutes. Cut into 16 or more squares and cool completely before serving. Store in the refrigerator for a day or so, or freeze for up to 2 weeks.
Microwave Robin’s Raspberry Chocolate Sauce to desired consistency and serve with these delicious brownies and a scoop of ice cream.
| Recipe excerpted from “Dishing Up Maine” by Brooke Dojny|
Copyright (c) 2006 by Brooke Dojny
Used with permission by Storey Publishing LLC
Available for purchase from Amazon.com.