Celebrity chef Roblé Ali, head chef and owner of Roblé & Co. Catering of Bravo fame, expertly pairs his cuisine with wines, vodkas and whiskeys. Whether making an appearance during New York Fashion Week for the Mataano Spring/Summer 2013 fashion show where he paired Loca Linda Malbec Rosé, a light and lively wine with hints of strawberry candy, lemon peel and roses, with his delectable delights; or as the resident chef at Grey Goose’s Cherry Noir preview and dinner series, he signifi es the next generation chef. Take a peek at one of Roblé’s culinary musings or “food porn,” as he calls it, once featured on his show.
1 cup melted butter
2 cups brown sugar
1 tablespoon pure vanilla extract
1 cup All Purpose fl our
1 teaspoon salt
1 cup cocoa powder
1 cup lightly toasted crushed pecans
Preheat oven to 350.
Lightly sift all dry ingredients.
In a separate bowl, mix sugar, butter and vanilla extract. Add eggs one at a time and mix on low speed, about two minutes. Add dry ingredients and follow with toasted nuts. Mix on low speed until thoroughly blended.
Pour into silicone mold and bake in 350 degree oven for approximately 35 minutes.
Once the brownies are fully cooled, unmold and insert lollipop sticks into the short side.
In a double boiler, melt coating chocolate and dip each ”brownie pop” then place on a sheet pan lined with parchment or wax paper.
Once each pop has fully cooled and hardened, spray with gold color spray and voila! You’ve got yourself some gold bar brownies.