More Brownies Please

I couldn't help myself. I'd been really good about not overindulging all week as I cooked and cleaned and went about my "domestic management" duties. But today is Saturday. So it's time to party. My idea of "party" is indulging in chocolate. (I know, I know...I need to get out more.)

Anyway, I decided to bake another recipe from the 'Chocolat" Cookbook. For some reason my hands refused to turn the page after I found the "Big Chocolate Brownie" recipe. I gave into fate.

The recipe calls for dark chocolate; a premium brand, preferrably from the Dominican Republic. Well...all I had was Nestle's Chocolatier Dark Chocolate, 53% cacao. Good enough...I'm desperate.


If you're a chocoholic like I am, you look for the closest product you can "quickly" get your hands on. This was it.



Now this is the first time I've made this particular recipe. Oh, I've made dozens of brownies in my life, I'm sure you have too. But I'd never made one with only a "scant" 1/2 cup of flour. I thought it would be really heavy and chewy. Boy was I wrong. The texture, though it looks dense, is rather light. I didn't incorporate Mexican chocolate (my favorite) into the recipe because this recipe called for dark chocolate, ground almonds and a couple of pinches of cinnamon. I did add 2 teaspoons of instant coffee though. I really believe that coffee brings out the full-bodied flavor of chocolate. The taste is divine. I can honestly say I will make this brownie recipe again.

Big Chocolate Brownie

7 ounces 52% or 70 % dark chocolate (a premium brand from the Dominican Republic is recommended)
3 eggs
1/2 cup superfine sugar
1/2 cup + 1 tablespoon unsalted butter, softened
Scant 1/2 cup all purpose flour
1 1/2 tablespoons ground alonds
Ground cinnamon
1 cup walnuts or pecans

Preheat the oven to 350 degrees. Grease a 6-inch square baking pan and line the base with waxed or parchment paper.

Melt the chocolate gently in a bowl over simmering water.

Break the eggs into a bowl and stir in the sugar. Fold in the softened butter, flour, almonds, 2 pinches of cinnamon, the melted chocolate and finally the nuts.

Pour mixture into the prepared baking dish and bake for 20 to 25 minutes. Allow to cool for 2 hours (HA!) before eating.

I really hope you try this recipe. It's delicious.
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Check this out.

See my little Russian nesting doll?
They're measuring cups! I saw them on either The Pioneer Woman's website or Bakerella's. Don't remember which one right now. But I was strolling through my favorite blogs right before Lily and I went to Dallas and came across a post talking about a store called Anthropologie. I had never heard of it before but Lily had. They have one in San Antonio. And after a lot of nagging about going to the store in Dallas I gave in, mainly because I really wanted these beautiful measuring cups. Yeah, I treat myself to a little something every once in a while. The store is amazing. It's a fru-fru boutique...a little pricey, but they do have a few extraordinary things, like the Russian Doll (Matryoshka) measuring cups. Anyway, I just wanted to share. Have a great weekend.