'Sheila G's Butter & Chocolate': 'Haute' Chocolate

'Sheila G's Butter & Chocolate': 'Haute' Chocolate
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Take notes from the “Brownie Queen” Sheila G. Mains with her take on the classic “haute” chocolate drink. To celebrate National Brownie Day, Sheila G. will team up with New York City's Maman located in Tribeca, SoHo, and Greenpoint and serve the Brownie Brittle “Haute” Chocolate through the end of the month. The first 100 customers on Thursday, Dec. 8 will receive a complimentary cup of “Haute” Chocolate and will also have the chance to purchase Sheila G’s cookbook. Tip: The brownie filling can be stored in an airtight container for up to one month. Bring the filling to room temperature before using.Adapted from ‘Sheila G’s Butter & Chocolate’ by Sheila G. Mains © 2016 Kyle Books.
  • 3 tablespoons brownie filling
  • 1 1/4 cups milk
  • whipped cream (optional)
  • 1 (14-ounce) can sweetened condensed milk
  • 12 tablespoons (1½ sticks) salted butter, melted
  • 2 teaspoons pure vanilla extract
  • 1 cup 100-percent baking cocoa
  • 3/4 cup all-purpose flour
  1. In a small sauce pan over medium heat, warm the brownie filling and ¼ cup and stir until blended. Pour in the remaining 1 cup milk and whisk until heated through.
  2. Garnish with whip cream, if desired.
  3. Blend the sweetened condensed milk with the melted butter.
  4. Mix in the vanilla.
  5. Add the cocoa and flour and mix thoroughly.
  6. Allow to cool; texture will be exactly like a brownie batter.