I’ll admit it, as far as I’m concerned, this falls into the “what will they think of next…” category, but in the spirit of Gustav Klimt (who showed us the benefits of embellishing all things with gold) and since it is the season of Auld Lang Syne…silver and gold and all of that…let me introduce you to (you saw it here first!)…edible gold leaf! And yes, edible silver leaf is also a (slightly more economical) option.
In the spirit of full disclosure, I must tell you that I haven’t actually tried this. (I’m far too cheap.) But if you have money to burn…or maybe I should say digest…I’m sure these bars will make quite the impression at your next party.
So, as I’ve already confessed to being too “frugal” to make these, I have to admit, too, that the photo above is not mine, but from L.A. Gold Leaf Company, a wholesaler of all sorts of edible gold products. The following recipe, however, is mine (actually my great aunt Mary’s) and I think a wonderful candidate for the addition of gold leaf. But—with or without this sort of embellishment—these delicious brownies have long been the gold standard in our family…
Ingredients
1 C. butter
2 C. sugar
4 eggs
4 oz. unsweetened chocolate, melted
2 tsp. vanilla
1 C. flour
1 C. chopped walnuts
1/2 C. quartered maraschino cherries and juice
1/2 tsp. salt
Directions:
Grease the bottom of a 9 x 9″ or 10 x 13″ pan. Preheat oven to 325 degrees. Cream butter and sugar; add eggs and beat well. Blend in chocolate and vanilla. Add flour, salt, nuts, and cherries/juice. Bake at 325 degrees for 50 minutes.
Enjoy…and Happy Holidays to all!
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