all of the girls are over at debi and miles' meeting/eating with their adoptive moms/babies.
alright, let's get down to business. i made some cappuccino brownies today, and you should make them. for real.
i made a couple of changes to them, so they're more like espresso brownies than cappuccino. okay here's the original recipe, and i'll put my changes in parentheses beside them.
2 pounds semisweet chocolate chips (okay, the packages list the chips in ounces and not pounds. 2 pounds=32 ounces. i used the ghiradelli and used three bags with came out to 36 ounces, but who's counting?)
1/4 cup instant coffee granules (i got instant espresso granules instead, a little stronger. and if i had it to do over, i would maybe do a little more. maybe even as much as 1/2 cup. up to you.)
1 cup unsalted butter, softened(we didn't have unsalted, so whatev. also, i used a stick and a half of butter, and a 1/4 cup of vegetable oil just to make the brownies fudgier)
2 cups white sugar
8 eggs
3 tablespoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups all-purpose flour
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour four 8x8 inch baking pans.
Place the chocolate chips and the coffee granules in a double boiler over simmering water. Cook over medium heat, stirring occasionally, until melted and smooth. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs two at a time, mixing well after each addition. Stir in vanilla, cinnamon, and salt, then mix in the melted chocolate.
Mix in flour until just blended. Divide the batter equally into the prepared pans, and spread smooth.
Bake for 35 minutes in preheated oven, or until the edges pull from the sides of the pans. Cool on a wire rack. Cover, and refrigerate for 8 hours. Cut the cold brownies into bars to serve.
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alright, go ahead and disregard the "refrigerate for 8 hours" crap. they're awesome right out of the oven--i mean, give them a few minutes not to burn the skin off the roof of your mouth.
also, this makes a LOT of brownies. this batch made 1 large pan, and 2 small ones for me. but the thicker the batter was in the pan, the better they turned out. so, maybe whichever pans you use just make sure the batter is 2ish inches thick. don't skimp. i mean, we're already a cup of butter and 2 pounds of chocolate in, no looking back now.
so..to wrap up. this recipe is good, and i say make weird changes, like some starbursts or something.
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