Tuesday, May 17, 2016


Whenever I think about making brownies, I think of Wolf Trap Park for the performing arts in Virginia. In the summer, we would pack up a picnic dinner and I always made brownies for dessert. We'd sit on a blanket in the grass or, if we were lucky, we would find one of the very few picnic tables. After the picnic, we go into the building for the show. The addition of a small amount of espresso powder is a perfect partner for rich chocolate. These brownies are bittersweet and chewy. . .in my opinion, perfect brownies!

½ cup (125 ml) unsalted butter
6 oz (185 g) semi-sweet chocolate chips (½ bag)
3 oz (90 g) dark or bittersweet chocolate, broken into small chunks
1 T (15 ml) espresso powder 

⅔ cup (150 ml) all-purpose flour
½ t (2 ml) baking powder
¼ t (1 ml) sea salt
1 T (15 ml) cocoa powder
2 large eggs
1 cup (250 ml) granulated sugar
1 t (5 ml) vanilla extract

Preheat oven to 350 F (180 C) degrees.
Grease and flour an 8-inch (20-cm) square pan.

In a heavy large saucepan, over medium-low heat, melt the butter.
Stir in the chocolate, and espresso powder.
Remove from heat and set aside to let chocolate melt, stirring occasionally.

In a small bowl, whisk together the flour, baking powder, salt, and cocoa powder.

Whisk the eggs into the chocolate and butter mixture.
With a wooden spoon, beat in the sugar and vanilla and mix thoroughly. 
Add the flour mixture and mix again. 

Bake for 25 minutes. 

Let cool for 20 minutes before cutting into squares with a knife dipped in water.
Serve with vanilla gelato.

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