One night in Kingston

Inspired by one night in Finland 

Recipe appropriated from Bakers Royale 

BROWNIE
4 large eggs
1 cup sugar
1 cup brown sugar, sifted
220 grams melted butter (though I may have only used 120 grams accidentally)
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted

CHOCOLATE GLAZE
100 grams dark chocolate
2 tablespoons heavy cream
4 tablespoons powdered sugar, sifted
4-5 tablespoons water, warm


Directions:

Heat oven to 150 degrees. Grease and lightly flour pan.

Fit mixer with a whisk attachment, place eggs in the bowl and beat Beat eggs on medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour batter into greased and floured 8-inch square pan and bake for about 45 minutes or until a toothpick inserted into the center of the pan comes out clean. Remove pan from oven and cool on a wire rack.  50 minutes. When it still isn't cooked and you are running late for a lunch date with the gypsy girl, turn oven off, leave door open, and hope to god the brownie does not overcook. 

For chocolate glaze:
Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine.
Add powdered sugar and mix to combine.
Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached.

Set aside and let sauce cool to warm.
Putting it all together:
Roast hazelnuts on hotplate and then heat 6 tablespoons of sugar in frypan on hotplate. As it starts to go a toffee colour, mix in 6 tablespoons of hazelnuts. Cook for a bit and then pour onto a greased tray or paper to make the toffee. Once it is set, crush and transfer to a shallow bowl.

Cut brownie into 1 inch squares. Insert popsicle sticks through the center.
Dip Slap chocolate onto brownie in chocolate and transfer to a wire rack for excess chocolate to drip away. Sprinkle brownie pop with crushed hazelnut toffee goodness.