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ABOUT THE KAROLINA CHOCOLATE RECIPE CONTESTS: • Each month between now and December 31, 2012, you will have one month to submit recipes. • Each recipe must state which cacao percentage was used and why. JUDGING CRITERIA: One (1) Grand Prize winner will be selected by a panel of qualified judges, whose decisions are final and binding on all matters related to this Contest, within 20 days of the end date of the Contest Period, from among all eligible entries received during the Contest Period. • Judging for which entrant with the best recipe will be based on the following judging criteria: (a) originality; (b) complexity of flavor profile; and (c) presentation. • The entrant with the highest score will be deemed the Grand Prize winner. In the event of a tie, the entrant with the highest score in the taste/flavor criteria from among the tying entrants will be deemed the Grand Prize winner. Potential Grand Prize winner will be notified by telephone or email within approximately one (1) week following winner selection. • A Karolina Chocolate Recipe Book will be created by our winners! The winner’s bios will be listed along with their recipe. All winning recipes will be available on this blog. • PRIZE AND APPROXIMATE RETAIL VALUE (“ARV”): One (1) Grand Prize - $150.00, awarded in the form of Sponsor-specified Karolina products and one Karolina Chocolate Recipe Book when completed and published. SEE OFFICIAL CONTEST RULES AT THE BOTTOM OF THIS PAGE Send all entries to: contest@karolinacacao.com







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Sunday, December 12, 2010

CHOCOLATE FUDGE BROWNIES

We love fudge brownies!  The key to anything chocolate is the quality of the chocolate, our choice is El Rey. These are not your average brownies.

If you have a recipe you think we should feature, submit to our chocolate recipe contest.  ENJOY!!



CHOCOLATE FUDGE BROWNIES

Ingredients

• 1/2 cup butter
• 7 ounces  Dark 58.8% CACAO Chocolate
• 2 cups sugar
• 1-1/2 cups flour
• 1/4 teaspoon salt
• 4 eggs
• 1 teaspoon vanilla
• 1 cup chopped pecans


Icing Ingredients
• 2 T butter
• 5 oz 58.5% CACAO chocolate
• 2 T rum or espresso (we suggest one of each)


Directions


Melt butter and 58.5% CACAO
chocolate in a double broiler, very slowly.
Mix sugar, flour, salt, eggs and vanilla.
Add chocolate mixture and pecans.
Bake in a greased and floured 12x14 pan at 350 degrees for 20 minutes.
Icing Directions
Melt butter and chocolate in a double broiler, very slowly.
Add rum or espresso.
Icing should be done while chocolate fudge brownies are still hot.
Posted by Karolina at 1:45 PM
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