(Source: King Arthur Flour catalog, Winter 2002)
First the rich smell of coffee and chocolate wafts from the scullery...and soon the cabana boys start their rounds through the Mansion, offering trays of coffee toffee brownies accompanied by tall
glasses of cold milk, or mugs of steaming coffee, or (magically) the beverage of each resident's choice...
3/4 cup unsalted butter
6 oz semisweet chocolate
3/4 cup cocoa
1 tbsp instant espresso granules
1 tbsp vanilla extract
2 cups granulated sugar
1/2 tsp salt
4 each eggs
1/2 tsp baking powder
3/4 cup unbleached flour
Icing and Topping
1 tbsp instant espresso granules
1 tbsp hot water
1-1/2 cups powdered sugar
1 tbsp milk, or more if needed
1/2 cup Skor bits, or more if desired
Lightly grease a 9" x 13" pan with cooking spray. Preheat oven to 350°F.
Over medium heat, or in microwave, melt together butter and chocolate, stirring until smooth. Stir in cocoa and espresso powder.
In mixing bowl, beat eggs and sugar together until light colored. Add vanilla and salt. Stir in chocolate mixture. Then stir in baking powder and flour until just blended.
Spoon into prepared pan and bake for 34 to 38 minutes, until the top is shiny but the middle is still soft. Remove from oven and cool for 30 minutes before icing.
Icing: In a medium-sized bowl, mix the espresso powder and hot water, then stir in the sugar and milk. Spread icing over the brownies and then sprinkle with toffee bits. Cool the brownies for
several hours before cutting into squares.
Amy's notes: I used European-style unsalted butter (25% higher fat), Scharfen-Berger 70% Semi-Sweet Chocolate, Scharfen-Berger Cocoa (natural), vanilla sugar (sugar stored with vanilla beans), Penzey's Double-Strength Vanilla and kosher salt, in quantities specified by recipe.
posted by Amy
(2/7/02)
0 comments:
Post a Comment