I, of course, really wanted to bring a little treat for my buddies. I was also still on the hunt for the perfect brownie recipe. I also think that brownies are one of the best desserts that you can bring to a beach picnic because 1. they don't need to stay cold 2. there's no frosting involved and 3. you don't need any sort of silverware to eat them. So, I tried out yet another brownie recipe. I mean the other recipes have been great. The Champagne Brownies were good, but super gooey and the Goat Cheese Swirl Brownies were yummy, but they need to stay chilled. This recipe was for Mocha Latte Brownies and my mom saved it for me from our local newspaper. I made the brownie recipe, without the glaze, and the result was an amazing, dark chocolate, fudge, hint of coffee, brownie that came out the pan looking fabulous and was amazingly easy to make (you only need one saucepan to make this!).
Let me share with your something fairly odd about me and fireworks. I'm not a fan. I really don't like loud noises and every time a firework goes off my heart somewhat flies out of my chest and makes me feel shaken. I really don't understand why people get so much enjoyment from watching colorful small explosions. However, last night really reminded me of what a fantastic tradition the fireworks are. My friends are I have been getting together to see the fireworks for years now. My friend Michael put it nicely, he said, "you can have the worst year and yet you still have the fireworks to look forward to." And it's true, despite my dislike of the loud noises, I love the tradition. I was wonderful to lie around on a beach with my friends, eat yummy food, awesome brownies, and just chat about life. This is something that probably wouldn't have happened on just any old Tuesday night, so thank you stupid, loud fireworks, for bringing us together yet again for a wonderful celebration.
8 oz bittersweet chocolate, chopped
1/2 cup + 2 tbsp unsalted butter
2 cups sugar
4 large eggs, lightly beaten
2 tbsp instant espresso powder
2 tsp vanilla
1/8 tsp salt
1 cup flour
1 10 oz package dark chocolate chips
1. Preheat oven to 350 and line the inside of a 13 by 9 inch baking pan with foil. Let the foil hang over the ends of the pan. Grease the foil.
2. In a large saucepan, over very low heat, melt the butter and bittersweet chocolate, stirring constantly with a wooden spoon. Once melted, stir in the sugar until well combined. Next, stir in the eggs until well combined. Then, mix in the espresso powder, vanilla, and salt. Fold in the flour until just combined and then fold in the chocolate chips. Pour the batter into the prepared pan.
3. Bake for about 40 minutes. The sides will be set and the center will be just a little wet still. Let cool for 15 minutes. Using the ends of the foil, lift the brownies out of the pan and place on a wire rack to cool completely.
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