Stanley Cup Brownie

Stanley Cup Brownies - Candy Coated Culinista

Stanley Cup Brownies – Candy Coated Culinista

Probably a little over zealous on my side; but it has been 49 years since the Leafs won the Stanley Cup. Looking at that daunting number in this post is a little sad considering the price of tickets is so high and continues to go up every single year … sigh. My original intention was to make a Toronto Maple Leafs brownie; but since they always disappoint nowadays here is my Stanley Cup brownie. I am routing for the San Jose Sharks purely because they are the only team with teal in there team colours. Also an IG friend from San Jose is a mega super fan an she loves a Tim Hortons timbit oh so much. Go Sharks Go!!!

Yield/Serving: 12
Prep Time: 10 min.
Cook Time: 25 min.
Difficulty level is: Easy

I used the basic brownie recipe from Bon Appetit

Ingredients
• ½ cup butter, cut into pieces
• ¾ cup granulated sugar
• ¾ cup dutch-pressed cocoa
• ½ tsp sea salt
• 1 tsp vanilla extract
• 2 eggs
• 1/3 cups gluten-free flour
• Stanley Cup chocolate
• Silver Coca Cola Chocolate balls

Assembly
1. Preheat oven to 325°F
2. Line an 8” x 8” pan with parchment paper.
3. In a medium saucepan, melt butter and let cool slightly.
4. Whisk sugar, cocoa and salt in a medium-sized bowl
5. Pour butter in a steady stream slowly into bowl and incorporate.
6. Whisk in the vanilla extract.
7. Add the eggs in one at a time until well combined.
8. Stir in flour but just barely and do not only mix.
9. Pour brownie into the pan and smooth the top.
10. Place the Stanley Cup chocolate on and add the Coco Cola chocolate balls into the batter. (place in don’t push in)
11. Bake for 25 minutes or until a cake tester inserted comes out clean.
12. Transfer whole pan to a wire rack and let cool.
13. Cut into pieces and serve.

Tips

• I altered the Bon Appetit recipe by substituting all-purpose flour with the gluten-free flour.

Please Enjoy

My thoughts
I am unsure of this recipe. I’m not quite sure if it’s the substitution of gluten-free flour instead of all-purpose flour or the recipe in general; but the lack of baking powder or baking soda made this brownie very flat looking and not like the picture or any other brownies I have ever made before. It tasted good and was moist; but I just don’t know. I think I may stick with one of my other brownie recipe or keep trying other recipes put there.

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Comments

  1. My husband and son would love this, where did you get the Stanley Cup chocolate?

    My son is a huge sharks fan so no plans are allowed to be made for when the games are on, personally, I am counting down the minutes until the hockey season is over.

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