I get to spend the day sewing with friends.
I’m bringing brownies for everyone to snack on. The recipe can be found here, but I used 1 teaspoon of mint extract in place of the espresso powder.
Tag Archives: brownies
my apparently famous brownies
6 MayIt’s the last day of teacher appreciation week. Our assignment for today was to send in something to pamper the teachers.
hmmm…
well I think sitting down with a big old chocolate chunk brownie can be a bit pampering.
Cj usually does a little tour of the school as part of his morning routine, so I put him in charge of deliveries. I’m told that as he handed them out he said, “here is one of my mom’s famous brownies.”
I don’t know that I would throw around the word famous, but they are pretty good.
I also have to add that I don’t have nine kids. I sent along treats for each of the kid’s classroom teachers, cj’s two associates, along with his resource teacher and speech therapist, and their art, music, and P.E. teachers.
mybricole brownies
6 1/2 ounces chocolate chips
1 1/2 stick butter
1 2/3 cup sugar
1 teaspoon espresso powder
1 1/2 teaspoon vanilla extract
1 cup flour
pinch salt
3 eggs
4 oz. bittersweet chocolate chopped into big pieces
Preheat oven to 350 degrees.
Butter and line a 9″ x 13″ pan with parchment. Set aside.
In a heatproof bowl, melt chocolate chips and butter together over a pan of simmering water. Stir until melted and smooth. Remove from heat.
Add sugar and stir with rubber spatula until well blended. Stir in espresso powder and vanilla.
Add flour and salt. Stir gently until well incorporated.
Add eggs. Stir until thick and smooth.
Gently stir in chocolate chunks.
Pour the batter into the prepared pan and smooth top with rubber spatula. Bake 30-35 minutes.
stack it up
11 FebI have a new obsession. Like so many obsessions it’s no good for me, it weighs me down, takes over my thoughts, and leads me astray from my chosen path. I still love them.
Layered brownies – essentially two desserts in one. Today we have a brownie hidden underneath a rich layer of sweetened peanut butter then covered with a layer of bittersweet ganache. Yes, I know what you are thinking. I need these – I need these today.
peanut butter brownies
for the brownie
1/2 cup flour
1/4 teaspoon baking powder
5 Tablespoons butter
4 ounces bittersweet chocolate, coarsely chopped
1/3 cup sugar
2 eggs
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Prep an 8 x 8 baking dish – butter, line with parchment, and butter parchment.
Whisk together the flour, baking powder, and salt and set aside. In a heat proof bowl over simmering water, melt butter and chocolate, stirring occasionally. Remove from heat and stir in sugar. Whisk in eggs, one at a time. Add vanilla and mix vigorously. Gently stir in dry ingredients. Pour into pan and bake for about 30 minutes. Cool well. When cool, spread filling on top and pour on ganache.
for the peanut butter filling
1 cup peanut butter
1/4 cup butter at room temperature
3/4 cup powdered sugar
With an electric mixer, cream peanut butter and butter. Gradually add powdered sugar. When well incorporated, spread on top of cooled brownies.
for ganache
4 ounces of bittersweet chocolate, coarsely chopped
2 Tablespoons butter
2 Tablespoons heavy cream
Combine ingredients in a heat proof bowl over simmering water and stir until just combined
Pour over brownies and chill until set.
Mom’s Tornado Brownies
2 Sep
Earlier this year an F5 tornado ripped it’s way through my parents “neighborhood” (they live in the country). My brother lived nearby and snapped this picture of the tornado heading straight towards him with his cell phone. Then he headed to his basement.
My parents were lucky to have only minor damage, but most of their neighbors lost everything. The process of cleaning up and rebuilding is still ongoing. My mom has been sharing all kinds of treats with the crews of people who are helping out. These brownies have been a favorite. She has been raving about them so much that I couldn’t take it anymore and I had to make them.
Today was the day and they are worth all the raving. Fudgy chocolate, gooey marshmallow, crunchy pecans – thank goodness there’s only an 8 x 8 pan.
Mom’s Tornado Brownies
1/2 cup butter cut into pieces (plus more for pan)
12 ounces semisweet chocolate chips (divided)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon salt
2 large eggs
1/2 teaspoon espresso powder disolved in 1 teaspoon vanilla
3/4 cup AP flour
1 cup miniature marshmallows
1/2 cup chopped and toasted pecans (toast in a 350 degree oven on a cookie sheet for 8-10 minutes, stirring half way through)
Preheat oven to 350 degrees. Butter an 8 inch square baking pan and line with parchment. Be sure to leave an overhang on the parchment and butter the parchment as well.
In a heatproof bowl set over a saucepan of simmering water, combine butter and 1 cup of the chocolate chips. Stir occasionally, until they are just melted.
Remove bowl from heat and stir in sugars and salt. Then add eggs and the espresso vanilla mixture. Fold in the flour until just combined. Spread batter evenly in prepared pan. Bake until a toothpick insterted in center comes out with moist crumbs attached (about 35 minutes)
Remove from oven and sprinkle with the rest of the chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed (about 5 minutes) Cool completely in pan.
Once they were cool I put them in the fridge for a bit before cutting. It seems to help them hold their shape as I cut.
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