I recently placed an order at the King Arthur Flour company- where all great ingredients come from. I've been miffed by this 'espresso powder' I see in tons of recipes but can never find in the grocery so I purchased some off KAF as well as some of their Double Dutch Dark Cocoa to make their Fudgy Brownie Recipe. I also browsed the site while I was there and picked out some cappuccino chips, a chocolate spatula thermometer, and a cube sponge for cleaning my cupcake pans. Here is my collective loot:
If you can't tell the cappuccino chips were completely melted into a blob when they arrived so that was a HUGE disappointment. No cute cappuccino chip cookies with those. I decided to chop up part of the blob and add it to the Fudgy Brownies I made last night. Here's the blob when I pulled it out of the bag:
Needless to say, very disappointed here. Always order meltables in winter, even if you're having a chilly fall, not everyone is apparently.
The Fudgy brownie recipe by King Arthur Flour has been popping up on a few blogs so as a self-professed box mix brownie lover I felt I had to try it out. Once I got the major ingredients in the mail (i.e. espresso powder and double dutch dark cocoa) I was ready to bake. The recipe was super easy and the end result was... AMAZING! I totally dropped the ball and had no ice cream in my apartment when they were hot and delicious, but they went fabulously with some skim milk mmmm. Here is a picture of them out of the pan:
Definitely try this recipe!
King Arthur Fudgy Brownies:
1c (2 sticks) unsalted butter
2 1/4c sugar
4 lg eggs
1 1/4c Double-Dutch Dark Cocoa
1t salt
1t baking powder
1t espresso powder
1t vanilla
1 1/2c King Arthur Unbleached All-Purpose Flour (I used regular flour)
2c chocolate chips (I used half semi-sweet chocolate chips and half cappuccino chips)
Preheat to 350F.
In a medium bowl, or in a saucepan set over low heat, melt the butter. Add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling.
In a large bowl, beat eggs, cocoa, salt, espresso powder, and vanilla. Add in butter mixture. Add in flour and mix until well combined. Stir in chips. Pour batter into a greased 13"x9" pan and bake for about 30 minutes. If you cut this recipe in half and use an 8"x8" pan bake for about 20 minutes (that's what I did).
You can pretty much add whatever chips/nuts/dried fruits you want at the end but if you don't want them to melt, make sure the batter is cool before you add them. Enjoy!
yummy much!!! you are seriously killing me :)
ReplyDelete