Baking for the teachers: Triple Chocolate Espresso Brownies

Sometime last week I volunteered to make dessert for the faculty and staff at Dorothy’s school. It is teacher appreciation week and someone is bringing in lunch, and I thought, “Dessert! They must have dessert!” And then I asked how many people I’ve been baking for. 55. Fifty five people. Gulp.

I spent one evening brainstorming. And then I started baking–or rather, mixing.) I have already made several slice and bake cookies. Lemon Poppyseed CookiesWorld Peace Cookies, and Margarita Cookies (yes, they taste like a margarita. I swear.) Those are all in the freezer waiting to be sliced and baked on Monday. I have also built a small stash of eggwhites in the freezer, so I’ll be making merengues, and today I’m baking brownies. And they’ll live quite happily in the fridge until tuesday.
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When I was home for Passover, I stole my mother’s copy of Baking Illustrated. Its an encyclopedia of baking, by the Cooks Illustrated people, so you know you can trust the recipes.

This brownie recipe is super easy. You melt some chocolate and butter over a double boiler. Whisk up some eggs, sugar and vanilla. Add the chocolate. Then stir in the flour. That’s it. Two bowls.
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Chewy, Fudgy Triple-Chocolate Brownies (with espresso)
From Baking Illustrated. Makes 64 1-inch brownies

5 oz bitersweet chocolate, chopped
2 oz unsweetend chocolate, chopped
8 oz unsalted butter, cut into pieces
3 Tablespoons cocoa powder
1 1/2 Tablespoons instant espresso powder (optional)
3 eggs
1 1/4 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup all purpose flour

Preheat the oven to 350. Line an 8 inch baking pan with aluminum foil. spray with cooking spray

Place the chopped chocolates and butter into a glass bowl and set that over a pot of simmering water. Stir occassionally. when melted, whisk in the cocoa and espresso, if using. Let cool.

Whisk together the eggs, sugar, vanilla and salt, and then whisk in the chocolate

Stir in the flour with a wooden spoon until just combined. Pour into prepared baking dish

Bake for 35-40 minutes, until puffed slightly and a toothpick comes out with some crumbs on it. Cool on a wire rack (still in pan). Cut into 1-inch squares.

Can be wrapped in plastic and refrigerated up to 5 days. Do not cut brownies until ready to serve

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