This dish originally started out at Chef Rodney's restaurant, Citizen as an ice cream sandwich. Next to strawberry shortcake, it's Rodney's favourite so he made a few small adjustments to perfect this delicious recipe. Try it for yourself!
175 g unsalted butter
460 g bittersweet chocolate, coarsely chopped
130 g all purpose flour
400g light brown sugar
2 pinches tsp salt
1 tsp vanilla extract
200 g good chocolate chips (optional)
1. Preheat oven to 350 F. Line the bottom and sides of a 11"x15" pan with parchment paper. Grease the paper.
2. In a saucepan, melt the butter over low heat. Remove from heat and add the chocolate to melt. Stir until fully melted and set aside to cool.
3. Sift the flour into a small bowl. In another bowl, combine the eggs, sugar, salt and vanilla. Beat on high until the mixture becomes pale and thick, about 4-5 minutes. With a spatula, fold the cooled chocolate into the egg mixture. Add the flour and chocolate chips (if using) and fold it in gently so that you don't deflate the air that's been incorporated into the eggs.
4. Pour the batter into the prepared dish and smooth out the top. Bake until the top looks slightly cracked and feels soft to the touch, about 25-28 minutes. Remove and cool completely in the pan. Refrigerate then cut squares or rounds of desired size and set aside.
250g cream cheese at room temperature
50g unsalted butter at room temperature
100g icing sugar, sifted
150 ml 35% cream (whipped)
1. In a stand-mixer or with beaters cream the cheese , vanilla and butter
2. Gently add the icing sugars until fully incorporated
3. Fold in the cream
150ml 35% cream
1 Vanilla bean
pinch of salt
30 ml Light corn syrup
1 lemon, juice
55g Unsalted Butter
1. Pour the cream into a small pot .Split the vanilla bean in half and scrape the seeds into the milk. Place over medium-high heat and bring to just under a boil, stirring occasionally. Reduce the heat to low to keep the cream warm.
2. In a medium saucepan, combine the sugar, water, salt, and corn syrup. Bring to a boil over medium heat, stirring to dissolve sugar. Then cook, without stirring, until the mixture is amber colored, 5 to 6 minutes. Remove from heat.
3. Carefully and slowly add the cream to the sugar syrup. The mixture will spit.... let it simmer down and whisk until smooth. Add the lemon juice. Let cool for a couple minutes.
4. Cut the butter into 1-inch chunks and add them to the caramel one at a time, whisking constantly after each addition. Then whisk the caramel periodically as it continues to cool.
Dollop the cream filling in between cut brownie rounds, 3 or four high alternating cream and brownie. Drizzle with caramel.