Ghana Brownie with Bourbon Caramel Sauce

Going by its official EMMY menu name, the Single Origin Ghana Brownie is decadent, delightful and definitely palate pleasing. Created by famed Executive Chef Joachim Splichal, founder of Patina Restaurant Group, this luscious brownie is the dessert of the stars for the 67th EMMYS Governors Ball held immediately following the EMMY Awards presentation in Los Angeles on Sunday, September 20.

Ghana is the largest exporter of cocoa beans in the world. Creating this rich, deeply flavored chocolate, the bourbon caramel sauce is the perfect paring for this EMMY winning dessert.

Chef Alec Lestr, the point-man and Chef of the EMMY Governors Ball for the last 20 years, shares EMMY kitchen secrets: Chef Alec Lestr

Known as THE Hollywood awards show after-party, the EMMYS Governors Ball serves 4,000 guests including EMMY award winners, nominees, television executives and producers and guests. For full details on the Governors Ball, visit BikiniLifestyles.com

Perfecting the Single Ghana Brownie is… Zephyr popcorn chantilly, cara crakine, and baby Bourbon caramel. In this calorie-slashing collection, The Bikini Chef^® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!

Recipe

Ghana Brownie with Bourbon Caramel Sauce

Desserts

Ingredients

Dark Chocolate Brownie:
1-1/3 cups butter, softened
2-2/3 cups sugar
4 eggs
3 teaspoons vanilla extract
2 cups all-purpose flour
1 cup baking cocoa
1/2 teaspoon salt
Confectioners' sugar, optional
Baby Bourbon Caramel Sauce:
1 cup sugar (+ 1/4 cup water)
½ cup heavy cream
1 tablespoon Hudson Baby Bourbon
pinch of sea salt

Instructions

For the brownie:
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs and vanilla.
Combine the flour, cocoa and salt; gradually add to the creamed mixture.
Spread into a greased 13-in. x 9-in. baking pan.
Bake at 350° for 25-30 minutes or until the top is dry and the center is set. Cool completely.
Dust with confectioners' sugar if desired.
For the baby Bourbon caramel sauce:
Simmer sugar and ¼ cup water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached.
Watch closely as not to let it burn.
Turn off burner and remove from heat and slowly add cream while stirring.
Add pinch of salt and bourbon and place back on still-warm burner for another minute while stirring.
Transfer to a heat-safe dish or bottle and let cool.
Store covered in the refrigerator.