So if you haven’t heard by now, I am a self-admitted chocoholic, and I need it in my diet in some way, shape, or form every day. One of my favorite ways to enjoy chocolate is in the form of a brownie. I also have a passion for coffee and if you saw my kitchen at home you would easily guess this. I have a Keurig coffee brewer, a standard Cuisinart Coffee brewer, 2 French Press coffee brewers, a Toddy Cold Coffee brewing system, a Cappuccino / Espresso machine, an old fashioned Percolator Coffee brewer, a Stovetop Espresso maker, and a mini desktop Personal Percolator. Some things I take to extremes.
That being said, I would like to introduce you to a treat I developed recently. This came to me by way of a recipe that a friend gave me, and I tweaked and adapted it to fit my taste buds. This is just another in my series of recipes that proves that cooking from scratch is so much more rewarding. So go ahead and take a trip to two of my favorite worlds, Coffee County and Chocolate City.
Start by melting butter and semi-sweet chocolate in heavy pan over medium heat, stirring until smooth.
Scrape the mixture into buttered 9×13 pan,
(I used a 15 inch hexagon pan for this batch)
And smooth the top.
Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean.
Put on cooling rack for 1-2 hours or until completely cooled. Refrigerating them makes them cut easier.
If you want to go an extra lap around the track, make yourself a little caramel sauce to top these beauties with. It’s very easy and very quick.
Add sugar and water to a small saucepan and bring to a boil. Do not stir!
TIP: Dried herbs have a more potent flavor than fresh.
When substituting, 1 teaspoon of dried herbs = 1 Tablespoon of fresh herbs.