On September 29th we had Round 2 of the Woodbridge Sweet Madness. Our competitors were Chris Martin and Pieter Mueller.
For Chris' presentation he came wearing a nice apron and played to all of our emotions telling us about his unfortunate week. Even with experiencing a car break-in just days before the competition, he was still able to come out strong with a delicious Texas Sheet Cake.
For Chris' presentation he came wearing a nice apron and played to all of our emotions telling us about his unfortunate week. Even with experiencing a car break-in just days before the competition, he was still able to come out strong with a delicious Texas Sheet Cake.
Pieter had such great confidence in his mint brownies that he said, "They will speak for themselves."
And those delicious brownies did speak for themselves, landing Pieter the title of "Sweet Madness King".
Join us again at the Bingham's TOMORROW, October 13th at 5:30 as
STEVE KRIESKI
and
JORDAN PACKHAM
go head to head.
See Below for the winning recipe:
DARK CHOCOLATE BROWNIES
2 cups butter
4 cups sugar
8 tsp. vanilla
8 eggs
½ tsp. salt
1.5 cups unsweetened cocoa (Hershey's special dark)
3 cups flour
MINT ICING
10 Tbsp. butter
1/8 tsp. salt
6 Tbsp. milk
2 Tbsp. light corn syrup
4 2/3 cups powdered sugar
1 tsp. mint extract
2-4 drops green food coloring
DARK CHOCOLATE FROSTING
3 cups confectioners' sugar
3/4 cup unsweetened cocoa (Hershey's special dark)
1 stick butter, softened
3 – 4 Tbsp. milk
1 tsp. vanilla
DIRECTIONS
1. Prepare brownies: Melt butter. Mix with sugar until sugar is dissolved. Add vanilla, eggs and salt. Mix. Add cocoa powder and flour. Beat until smooth. Pour onto large greased cookie sheet (11”x17”). Bake @ 350 for 20-25 minutes, until fork comes out clean.
2. Prepare mint icing: Soften butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is right.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing.
4. Prepare chocolate frosting: Sift sugar and cocoa together into a large bowl. In another bowl, combine 1 cup of sugar mixture with butter and 1 tablespoon milk, beating until smooth. Add another cup of sugar and another tablespoon of milk beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla. Spread frosting on top of mint icing.
5. Remove brownies with mint glaze from the freezer and carefully add a layer of chocolate frosting.
