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Book Description

Brownie Points, the brownie-lover's bible, features tested and proven, easy-to-make recipes for every imaginable kind of those deep, dark delicacies. Lisa Slater clearly and concisely explains everything about brownie baking methods including choosing the right chocolate, other ingredients and the equipment needed. Brownie Points includes proven techniques and recipes for: - Brownie muffins and cupcakes - Tarts and mousse - Brownie cheesecake - Sugar-free date brownies - Brownie molasses cookies - Gluten-free brownies and more.

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Brownie Points: Over 100 Outrageously Delicious and Easy Recipes Based on America's favorite dessert

Authors: Lisa Slater, Photographs by Christopher Freeland

Date: October 2004

ISBN: 1552855228

Publisher: Whitecap Books

Paperback

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Shiny Chocolate Glaze
Recipe from: Brownie Points
by Lisa Slater, Photographs by Christopher Freeland
Cookbook Heaven at Recipelink.com

This is a sensational chocolate glaze that stays shiny whether refrigerated or not. Freeze it, but don't refrigerate it for longer than a few weeks or it may grow green furry things that are only suitable for your kid's science project.

Yield: scant 2 cups (500 mL)

1/2 cup (125 mL) coffee or water
1/3 cup (65 g) sugar
6 oz (160 g) bittersweet chocolate, chopped
2 tbsp (30 mL) corn syrup
2 tbsp (30 mL) butter
2 tsp (10 mL) coffee or vanilla extract

Over medium heat, warm the coffee or water, sugar and chocolate in a medium saucepan.
Add the corn syrup and bring to a boil. Boil for 5 minutes, stirring once or twice.
Remove from the heat. Add the butter and coffee or vanilla extract.
Pour into a bowl. Let cool to room temperature, at which point it will thicken. If you pour it over a cake before it has cooled, it will slide off! If it thickens too much, place over hot water to warm gently.

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