Fresh Volume 6

Darigold, Fresh Volume 6


  • 1-1/3 cups flourThe Ultimate Brownie
  • 3/4 cup Dutch-process cocoa powder
  • 1/2 teaspoon sea salt
  • 1 cup (2 sticks) Darigold unsalted butter, at room temperature
  • 1-1/2 cups sugar
  • 1-1/2 cups brown sugar
  • 2 tablespoons Darigold sour cream
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • Coffee Syrup*
  • 1 cup Bittersweet Chocolate Ganache
  • Fruity or grassy extra-virgin olive oil, for drizzling
  • Flaky Sea Salt (such as Fleur de Sel or Maldon), for sprinkling


Line 14 muffin cups with paper liners; set aside. Heat oven to 350ºF. Whisk together the flour, cocoa powder and salt in a medium-size bowl. In a separate medium-size bowl, beat the butter on medium-high speed until fluffy; scrape down sides of bowl as needed. Add sugars and beat on medium-high until well incorporated and the mixture is light and fluffy (about 2 minutes). Beat in the sour cream and vanilla. Then add in the eggs, one at a time, beating well after each addition. With the mixer on low, add the dry ingredients and beat just until combined.

Divide the batter equally among the muffin cups. Bake on the middle rack until edges are puffed and set and the centers look slightly undercooked but not raw (20 to 25 minutes). While brownies are still hot, brush them with the Coffee Syrup. Cool on a wire rack for at least 20 minutes. Brownies will fall a bit in the middle as they cool. Fill each hollow with about 1 tablespoon Bittersweet Chocolate Ganache. Drizzle each brownie with extra-virgin olive oil and sprinkle with fleur de sel. Serve warm. Makes 14 brownies.

* Coffee syrup: In a small saucepan, combine 1/2 cup strong coffee and 1/2 cup sugar and bring to a boil over high heat. Continue to boil for 1 to 2 minutes, or until slightly thickened.


Bittersweet Chocolate Ganache


  • 8 oz Dark Chocolate
  • 1 cup Darigold Heavy Cream
  • 2 oz Corn Syrup
  • 1/2 Stick Darigold Butter (unsalted)

Chop dark chocolate in small chunks. Bring cream to a boil and pour over chocolate. Let sit one minute and using a whisk stir gently until chocolate is completely melted and ganache is smooth.

Add corn syrup and soft butter and mix until ganache is smooth.

Cool at room temperature for 2 hours or until ganache sets up smooth and soft.