Wishing all of you a wonderful holiday season and merry celebrations. As I was going through some of my boxes a few weekends ago (I still have not unpacked them all!), I came across some old cookbooks and Food & Wine Magazines I’ve saved for their stellar recipes. As many of you know, I love to bake during the holidays and serve as the family head chef for the big dinners. One of my absolute favorite recipes is from a December 1992 F&W Magazine article on holiday parties. So here’s my small gift to you this year, the ultimate, the delicious, the amazing:
Makes 80 bite-sized brownies
2 pounds milk chocolate chips or chopped milk chocolate
1/4 cup instant coffee granules
2 sticks (1/2 pound) unsalted butter, at room temperature
2 cups sugar
3 tablespoons vanilla extract
1 teaspoon cinnamon
1 teaspoon salt
2 cups flour
1. Preheat over to 375°. Lightly grease four 8-inch square foil cake pans.
2. Place the chocolate and coffee in a double boiler over simmering water. Stir occasionally until the chocolate melts.
3. In a large bowl, using an electric mixer, beat the butter until fluffy. Gradually beat in the sugar, scraping down the sides as necessary. Beat in the eggs, two at a time, beating until the mixture is pale yellow, about 3 minutes. Stir in the vanilla, cinnamon and salt, then carefully beat in the the melted chocolate and coffee mixture until combined. Beat in the flour; you may have to finish this by hand.
4. Scrape the batter into the prepared pans. Bake for 35 minutes, until puffed, cracked and slightly resistant to the touch. Let cool on a rack, then cover and refrigerate overnight. To serve, cut each cold brownie square in 20 pieces.
Seriously – these are the BEST brownies I have ever had! I hope you enjoy making them and more so, eating them! They go great with coffee! ;p And if you really want to kick it up a notch, you can top each brownie with a dollop of chocolate frosting and a chocolate-covered espresso bean. Divine! Happy Holidays everyone!