My sweet friend Michaela helped me plan a girls night fondue party (and also can I say helped hosted a baby shower complete with a cooking class for me?) And recently we spent a nice weekend in Park City before this baby comes :).
I tasted these brownies at our fondue party. Michaela did the chocolate fondue and the fixing for the fondue party with of course these to die for brownies. I haven't found my go to brownie recipe yet so I asked for the recipe afterwards and have since made them twice. My husband said these are the best brownies!! ( This is a big deal for him to say this!). I bought Pero which is a espresso powder substitute (I found it at Whole Foods, but Amazon had it as well). I haven't tried eliminating the espresso powder/pero/ but since its only a teaspoon I'm thinking you'd be fine? Just may miss some flavors.. Also if you try the melting chocolate method in the microwave let me know! I've taken a chocolate making class and the teacher said that you could melt chocolate in 30 second intervals with stirring in between.. I guess if I'm ever pressed for time I can hesitantly try the microwave method.
Ingredients:
1 1/4 cups all purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder (I use Pero)
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
Directions:
1. Butter the sides and bottom of a 9x13-inch glass or light-colored baking pan. Line the pan with parchment paper.2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cake. Preheat oven to 350 degrees.
5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
(Recipe adapted from Baked: New Frontiers in Baking) but Chanel found on browneyedbaker.com
Michaela have a lovely birthday at the spa and thank you for throwing me a shower, welcoming us to the area, and all of our other fun times! Stay tuned for my meal preparations before the baby comes :).
Enjoy!
I tasted these brownies at our fondue party. Michaela did the chocolate fondue and the fixing for the fondue party with of course these to die for brownies. I haven't found my go to brownie recipe yet so I asked for the recipe afterwards and have since made them twice. My husband said these are the best brownies!! ( This is a big deal for him to say this!). I bought Pero which is a espresso powder substitute (I found it at Whole Foods, but Amazon had it as well). I haven't tried eliminating the espresso powder/pero/ but since its only a teaspoon I'm thinking you'd be fine? Just may miss some flavors.. Also if you try the melting chocolate method in the microwave let me know! I've taken a chocolate making class and the teacher said that you could melt chocolate in 30 second intervals with stirring in between.. I guess if I'm ever pressed for time I can hesitantly try the microwave method.
Ingredients:
1 1/4 cups all purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder (I use Pero)
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
Directions:
1. Butter the sides and bottom of a 9x13-inch glass or light-colored baking pan. Line the pan with parchment paper.2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cake. Preheat oven to 350 degrees.
5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
(Recipe adapted from Baked: New Frontiers in Baking) but Chanel found on browneyedbaker.com
Michaela have a lovely birthday at the spa and thank you for throwing me a shower, welcoming us to the area, and all of our other fun times! Stay tuned for my meal preparations before the baby comes :).
Enjoy!