Wednesday, August 17, 2011

{Organic Wednesday} Robin's Chocolate Sauce

I am a chocoholic so any chance I can get to eat chocolate I'll take it. If you are planning on having an ice cream sundae bar you should try this delicious sauce. Or maybe you would like to give away an organic globally responsible guest favor.

"Robin’s Spoon Fudge, Original variety, fifty (50) 1.5 oz. jars w/ taster spoon and hang tag. Made with 60% dark chocolate, certified organic. The sturdy hang tag elastic holds the taster spoon in place on the jar. Shown with Sustainable Harvest International hang tag. A custom designed wedding logo hang tag may be used in place of our regular hang tag - please contact us for details. The variety name is shown on the top of each jar. Ingredients: cane sugar*, fresh cream, dark chocolate* (cane sugar*, cocoa liquor*, cocoa butter*, lecithin*, vanilla*), butter, cocoa liquor*, vanilla*, lecithin*, salt. *Certified organic ingredients. Contains Milk and Soy.  Pre-cut satin ribbon w/ cello bags may be purchased separately in the Ribbons section of our store."

Robin’s Chocolate Sauce is more than a delicious dessert topping. It’s a resource for the education, awareness and advocacy of the issues concerning communities and the environment both locally and globally. We hope that with every spoonful of our sauce, you’ll know that together we’re making a difference.

We proudly support Sustainable Harvest International, a non-profit organization helping family farmers in developing countries overcome poverty while preserving tropical forests for future generations.

“Best Bangor Brownies”

Makes about 16 squares.
1⁄2 cup (1 stick) unsalted butter
2 ounces unsweetened chocolate
2 eggs
1 cup sugar
1 teaspoon pure vanilla extract
1⁄4 teaspoon salt
1⁄8 teaspoon black pepper
1⁄2 cup chopped walnuts (optional)
1⁄2 cup all-purpose flour
1. Preheat the oven to 350 degrees F. Grease an 8- or 9-inch square or 11-by-7 inch baking pan with butter.
2. Melt the butter and chocolate in a heavy, medium-sized saucepan over medium-low heat, stirring frequently, until both are almost melted. Remove from the heat and stir until melting is complete.
3. Whisk the eggs with the sugar, vanilla, salt, and pepper in a large bowl until well-blended but not foamy. Gradually whisk in the melted chocolate mixture. Stir in the nuts, if desired. Sprinkle the flour over the top and whisk gently just until no white specks remain. Pour into the prepared pan, leveling the top.
4. Bake until a tester inserted about two-thirds of the way to the center comes out clean, 25 to 30 minutes. Cool the brownies in the pan on a wire rack for about 20 minutes. Cut into 16 or more squares and cool completely before serving. Store in the refrigerator for a day or so, or freeze for up to 2 weeks.
Microwave Robin’s Raspberry Chocolate Sauce to desired consistency and serve with these delicious brownies and a scoop of ice cream.
Recipe excerpted from “Dishing Up Maine” by Brooke Dojny
Copyright (c) 2006 by Brooke Dojny
Used with permission by Storey Publishing LLC
Available for purchase from
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1 comment :

  1. Yum, sounds good! I love that the brownie recipe has black pepper in it!


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