Nielsen-Massey Vanilla Specialists

1 Sep

Nielsen-Massey Vanilla Specialists were kind enough to send us samples of their extracts and included a recommended brownie recipe to go with it.

From the website:

Pure Chocolate Extract

Pure Chocolate Extract
Pure Chocolate Extract offers a rich and smooth chocolate flavor, without sweetness. It pairs well with other favorites such as vanilla, almonds, cinnamon, coffee, nuts, raspberries, maple, mint, coconut, cream cherries and bananas. Add a whisper of chocolate to a wide variety of foods – from cakes, cookies and icings, to coffee, custards and puddings.

Madagascar Bourbon Pure Vanilla

Madagascar Bourbon Pure Vanilla
The world’s finest and most consistent vanilla comes from Madagascar. Madagascar Bourbon Pure Vanilla from Nielsen-Massey has a creamy, sweet, velvety flavor that is perfectly suited for a range of products from baked goods to ice creams, salad dressings to barbeque sauces. Madagascar Bourbon vanilla does not have anything to do with the American whiskey of the same name, but is rather named for the Bourbon Islands off the coast of Africa. Madagascar supplies more than 60% of the world’s vanilla.

After reading the summary’s off of the actual Nielsen-Massey’s website, we were excited. On the day we received the package we were overcome by the endless possibilities that were before us. Had the wonderful members of the Nielsen-Massey company not thought to include a recipe for us to try we would have been left to ponder for all eternity.

The second the seal from the container was broken on the Madagascar Bourbon Pure Vanilla we were overwhelmed by the amazing aroma of what seemed to be liquid heaven. After years of being subjugated to grocery store extracts, our eyes had finally been opened to the many wonders of the culinary world. The consistency, the color, and above all the aroma are not only intoxicating, but out of this universe.

Samantha is not a chocolate person at all but Briana on the other hand is a chocoholic! The first feature on the chocolate extract is the heavenly scent and rich chocolate aroma. Briana was blown away by the quality of such an extract. No matter if your a fan of chocolate or vanilla your going to have a whole new appreciation for extracts. Visions of chocolaty goodness and endless possibilities popped in her head. Samantha pulled Briana back to reality to focus on the task at hand which was baking Not So Blonde Brownies.

This brownie recipe was easy to follow. The recommended bake time was for 30-35 minutes. But it only took us 30 minutes and it came out just right. We decided not to add the nuts because that was optional. But we may be trying that out next time.

Beware these brownies aren’t going to last long. They are delicious without being overly sweet. They go great with a glass of milk or a cup of coffee.

Not So Blond Brownie

Not So Blonde Brownie Recipie

Serves: 15
1 1/4 cups unbleached all-purpose flour
1/4 cup unsweetened cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed dark brown sugar
1 cup granulated sugar
2 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
3 eggs
1/2 tsp. Nielsen-Massey Pure Chocolate Extract
2 Tbsp. Kahlúa
1 cup coarsely chopped white chocolate
3/4 cup coarsely chopped nuts of choice (optional)


1. Preheat oven to 350 degrees. Sift flour, cocoa, baking soda and salt together. Set aside.

2. Cream butter, brown sugar, granulated sugar and vanilla extract in a mixing bowl using an electric mixer on medium speed. Add eggs one at a time, beating well after each addition. Beat in chocolate extract and Kahlúa. Add sifted dry ingredients in two additions, beating well after each addition. Fold in white chocolate chunks and nuts.

3. Spray a 9×13-inch baking pan with nonstick cooking spray. Spread batter over bottom of the pan with a rubber spatula. Bake for 30 to 35 minutes or until the brownies begin to pull away from sides of the pan.

Overall rating: 5 stars

Website: Nielsen-Massey Vanilla Specialists Site


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