Lunchbreak: Carlyn Berghoff’s root beer brownies

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Berghoff Catering & Restaurant Group
17 W. Adams Street

Root Beer Brownies

2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
8 oz dark chocolate, chopped
8 oz root beer
4 Tbs butter
3 eggs
1 cup granulated sugar
1 tsp vanilla

Preheat overn to 350F. Lightly grease bottom of a 9 x 9-inch baking pan with butter or shortening. In small bowl, mix together flour, cocoa powder and salt. Set aside. In small saucepan, melt the butter and dark chocolate over very low heat, stirring constantly until mixture is smooth. Set aside to cool slightly. In large bowl, beat together eggs and sugar until well combined. Blend in cooled chocolate mixture. Stir in half of flour mixture, followed by half of root beer. Stir in remaining flour mixture, remaining root beer and vanilla, just until combined. Spread the batter in the prepared baking pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out nearly clean. Cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies.
These brownies are fudgier, moister and have a deeper root beer flavor the day after baking. Wrap tight and store in the refrigerator overnight.

Blood Orange-cello Panna Cotta
Makes 4 – 4 oz servings

Panna Cotta

1 1/2 cups heavy cream
2 1/2 oz sugar
1 teaspoon vanilla extract
1 oz warm water
1 1/4 teaspoon gelatin powder

Blood Orange Vanilla Syrup

1 cup Cello Via Blood Orange Vanilla Liquor
2 oz sugar
1/4 teaspoon vanilla extract
juice from one blood orange
blood orange zest, for garnish

To Make the Panna Cotta: Heat cream, sugar and vanilla in 8-quart pot, over medium-high heat.  Do not boil.  In a separate, small bowl mix the warm water and gelatin until the gelatin is dissolved. Add water/gelatin to pot with the cream mixture and cook over medium heat for 3 minutes.  Remove from heat and let sit until it reaches room temperature.  Pour mixture into desired serving glasses and refrigerate for 2 hours.
To Make Syrup: Place all ingredients into 8-quart pot.  Heat over medium-high heat, stirring periodically until mixture comes to a boil and eventually the liquid is reduced down to half, giving it a syrup consistency.
Chill to room temperature, pour over panna cotta.
Note: Panna cotta should be consistency of flan or custard; garnish with zest of blood orange and mint spring.

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