Tasty Thursdays: Make a Sweet Escape with Michelle Edgar

The weather has turned colder, and the Eat to the Beat team has turned to baking to keep warm. This week, we are very happy to welcome first time Eat to the Beat participant Michelle Edgar, owner of The Sweet Escape Patisserie.

Located in the heart of the Distillery District, The Sweet Escape Patisserie is an instant getaway for anyone with a sweet tooth.

"My desserts are classical with a touch of whimsy." - Michelle Edgar

Founded in 2008, this sugary wonderland features an assortment of cakes, cupcakes, macarons, individual desserts and cookies. Menu highlights include Banana Split Cupcakes, Red Velvet Macarons, Peach Custard Crumble, Pina Colada Cupcakes, Pumpkin Cheesecake, and Chocolate Peanut Butter Macarons.

Make your sweet escape today with these delectable Fudge Brownies.

 

Chocolate Fudge Brownies

Makes 16.

 

Ingredients

1/2 cup unsalted butter, plus more for greasing pan

8 oz bittersweet chocolate, chopped

1 1/2 cups granulated sugar

4 large eggs, at room temperature

1 tsp pure vanilla extract

3/4 cup all-purpose flour, sifted, plus more for preparing pan

1/2 tsp salt

 

Method

Butter an 8 inch (20 cm) square baking pan. Lightly dust with flour, knocking out excess.

In a double boiler over medium-low heat, stir the butter and chocolate until melted. Transfer to a mixing bowl. Using a rubber spatula, gradually stir in the sugar. Stir in the eggs, one at a time, until combined. Stir in the vanilla. Gradually stir in the flour, then the salt. Pour the batter into the prepared pan.

Bake on the middle rack of a preheated 325 F (160 C) oven until a toothpick inserted in the centre still has moist crumbs attached, about 35 to 40 minutes. Cool. Cut the brownie into 16 equal squares, about 2 inches (5 cm) each.

 

Enjoy.