sunday sweets: brownies

I got a valentine in the mail from my grandmother yesterday complete with chocolate and a poem.  The poem was:  Roses are red, chocolate is edible, I hope your Heart’s Day is really incredible.  : )

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In honor of the upcoming holiday, here is a nice bit of chocolatey goodness for your valentine.  These brownies are rich, dense and chewy (none of that cakey business).  I don’t like it when people say “these are the best ___ ever,” but these truly are the best brownies I have ever made.  You know brownies are going to be good when you want to eat the chocolate studded batter by the spoonful (is that just me?).

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You should get out your dark chocolate and your baking mits and bake up this chocolatey goodness for your valentine this week.  If they weren’t your valentine before they eat these, they sure will be after.

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Dark Chocolate Chunk Brownies

Ingredients
1 cup all purpose flour
2/3 cup unsweetened dark cocoa powder
½ teaspoon salt
4 eggs
2 cups sugar
½ pound (2 sticks) butter, melted
2 teaspoons vanilla extract
1 tablespoon strongly brewed coffee
1 cup walnuts, coarsely chopped
1 cup (6 oz) dark or bittersweet chocolate chips*

Preheat the oven to 325 degrees. Lightly spray a 9×13-inch baking dish with non-stick cooking spray.

Stir the flour, cocoa powder and salt in a bowl. Set aside.

In the bowl of an electric mixer, cream together the eggs, sugar, butter, coffee and vanilla until well blended.

Add the flour mixture to the butter mixture and mix just until all the dry ingredients are moist and blended. Do not over mix.

Fold in the walnuts and chocolate chips.

Bake 35 to 40 minutes or until the brownies are firm to the touch. They will be slightly soft in the center when tested with a toothpick. Remove from the oven and cool 30 to 40 minutes before cutting (if you have the self-control for that…)

*you can use semisweet or a mixture of semisweet and bittersweet chocolate chips if you prefer.

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