How to Make a Valentine’s Brownie with Chef Jamie

Cooking on Carolina AM
Alan Ball,

 

Just in time for Valentine’s Day!  Jamie Daskalis, Executive Chef for Johnny D’s Waffles, shows Greg how to make fudge brownies with a strawberry compote.   Jamie is a SC Chef Ambassador in Myrtle Beach, SC.   Johnny D’s has three locations : 3301 N. Kings Hwy (33rd Ave) in Myrtle Beach,   3900 Hwy 17S in North Myrtle Beach, and 1200 Hwy 17 Bus in Surfside.

For more information visit MakingitDelicious.com

Valentine’s Day Fudge Brownies w/ a Strawberry Compote

makes 1 tray

Brownies serve about 8-12 servings

Compote serves 2-3 servings

 

Butter, unsalted, room temperature          16 tablespoons

Semi Sweet Chocolate Chips                   12 ounces + 1 cup

Eggs, large                                                    2

Sugar                                                             1 1/3 cups

Kosher Salt                                                   1/4 teaspoon

Vanilla                                                            1/2 teaspoon

All Purpose Flour                                         1/2 cup

Baking Powder                                             3/4 teaspoon

Chocolate Sauce                                          as desired

Strawberry Compote 

Fresh Strawberries                                      2 c

Brown Sugar                                                 3 tablespoons

Butter, unsalted                                           1 tablespoon

Kosher Salt                                                   pinch

Cinnamon                                                     1/8 teaspoon

Rum                                                                2 tablespoons

Vanilla Extract                                               1/4 teaspoon

  1. Preheat the oven to 350 degrees.

  1. Fill a small sauce pot with about 2 inches of water, and place over a medium heat. Add butter and 12 ounces of chocolate chips in a metal bowl, and place over the pot with water to gently melt the chocolate, stirring occasionally until smooth. Do not allow to water to boil or touch the bottom of the bowl. Once the chocolate and butter is melted, remove from the heat.

  1. While chocolate is melting, in a medium bowl whisk eggs, sugar, salt, and vanilla until blended together.

  1. Slowly add chocolate and butter mix to eggs while whisking.

  1. Add flour and baking powder in stages, mixing between.

  1. Wait about 3–4 minutes, and fold in the 1 cup chocolate chips.

  1. Grease a 7 x 11 baking pan and pour the batter. Level the batter the best that you can.

  1. Bake in the center of the oven for about 50–60 minutes or until an inserted skewer or knife comes out clean.

  1. Allow to rest at room temperature for about 1 hour.

  1. When you are ready to serve the brownies, prepare Strawberry Compote: Remove the stems of the strawberries and quarter, set aside. In a small skillet pan, melt the butter and then add the sugar, salt and cinnamon.  Stir together over a medium heat until simmering.  Add your prepared strawberries and toss until well coated. Turn the heat up slightly and continue to cook the strawberries until they are simmer and begin to soften, about 3-4 minutes. Carefully add the rum, being extremely careful of flare ups and stir.  Bring to a simmer and allow the alcohol to cook off and the compote to thicken for 2 minutes, tossing frequently.  Remove from heat and stir in vanilla.

  1. Plate the brownies with a little chocolate sauce drizzled on the plate and top with the warm strawberries compote.

Chef’s Notes: The recipe for the brownies makes a 7 x 11 pan, but the recipe for the compote serves about 2-3.  If you want some more compote, this recipe can easily be doubled.  Otherwise, store all the uneaten brownies in an air tight container for up to 5 days.

 

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