The Best Ever Writing Break…
I love to cook and I am somewhat, no scratch that, all the way addicted to chocolate.
This week, when my head was a bit too jumbled to write a cohesive sentence, I wandered into the kitchen and did a little reading from Desserts From My Kitchen, by Leslie Stowe.
I am now cursing the friend who gave me this treasure trove of yumminess, but only in the best ways. 🙂
So when you just can’t get your thoughts down, I suggest turning to my favorite brownie recipe.
After all it is said that chocolate cures all. – haha
Happy Reading- Stacey
Makes about 20 squares
- 1 cup (250 mL) unsalted butter
- 8 oz (225 g) pure 70% chocolate, chopped
- 1 cup (250 mL) sugar
- 4 eggs
- 1/2 tsp (2 mL) vanilla extract
- 1 tsp (5 mL) espresso powder or 1 Tbsp (15 mL) strong coffee
- 1 cup (250 mL) all-purpose flour
- 1/2 tsp (2 mL) sea salt
- Dutch-process cocoa powder for dusting (optional)
Preheat the oven to 350°F (175°C). Butter and flour an 9×9” baking pan. In a saucepan, melt the butter and chocolate over low heat. Set aside to cool. In another bowl mix the eggs and sugar together being sure not to mix too much air into the mixture. Add the vanilla, espresso powder (or strong coffee), and sea salt. Slowly add the chocolate and butter combination to the sugar and eggs, mixing all the while but again, do not whip too much air in as you want the brownies to be rich and dense. Mix the flour in to the chocolate mix and pour into prepared baking pan. Bake for about 20-25 minutes or until just set in the middle and slightly dry around edges only (do not overbake). Let cool completely. Dust with cocoa powder, if desired.