Wednesday, September 30, 2009

Chocolate Chunk Espresso Brownies

My husband and I lived aboard Ellos a 42 foot Hallberg Rassy Ketch.  We bought her in Trinidad, the southernmost island in the Caribbean and sailed her Northward for three seasons before shipping her cross country from Camden, Maine to our home on Bainbridge Island.


Nice boat but what does this have to do with brownies?

Well.  Only the fearless and well-insured sail during hurricane season which by happy coincidence falls on our summer months so we’d store Ellos in a secure yard and return home.   When the risky weather passed, we’d pack our two bags and return to exotic ports and lazy days. 

Hmmm.  Yes…and about those brownies?

When you’re only allowed two bags and you’re packing for a six month trip you really learn what’s important.  And I’ll tell you right now, chocolate is important.  My bags always contained a couple boxes of Baker’s chocolate and a some good sized chunks of Callebaut bittersweet.

So I could make these:

brownies 329

Chocolate Chunk Espresso Brownies

4 squares Baker’s Unsweetened Baking Chocolate

¾ cup (1 1/2 stick) butter

2 cups sugar

2 teaspoons vanilla

1 teaspoon espresso powder

3 eggs

1 cup flour

1 cup bittersweet chocolate chunks or semi-sweet chocolate chips

Preheat oven to 350 degrees. Line 9X13 pan with foil and spray foil with Pam.

Microwave chocolate and butter in one minute increments until butter is melted. Let chocolate soften for another minute then stir until all chocolate is melted and butter and chocolate are combined. Stir in sugar, vanilla and espresso powder until mixed. Stir in eggs. Fold in flour just until mixed then add the chocolate chunks.

Bake 30 minutes or until the center is firm (look for fudgy crumbs) and brownies start to pull away from the edge of the pan.

Cool on wire rack then remove from pan using foil as a handle. Cut into squares and enjoy.  You’ll be the hit of any sundowners party .(and your kids will love them too.)

1 comment:

Jim said...

I'm looking forward to those on my next passage through. Keep up the good work. By the By, Congrats on the Seattle newspaper gig.