This is one of my favorite fall-back desserts. Like most brownie recipes, it’s super-easy to make and – even better – to make ahead. Planning ahead for holiday entertaining becomes a little less stressful knowing that I’ve got a pan or two of these crowd-pleasing brownies in the freezer ready to thaw and serve.
This is a rich, dense brownie which comes with a welcome burst of cinnamon. Yes, there’s coffee in there too adding depth to the chocolate but you don’t really taste it as a standalone flavor.
Please continue after the jump (click Read More below) for photos, the recipe and a sample of new-to-me music that’s been floating my boat lately. I hope you like it too.
Bringing the Sound to today’s Sweet Bites is … Nicole Willis and the Soul Investigators + Hey Geronimo.
Recipe source: Martha Stewart
- ½ cup (1 stick) unsalted butter, plus more for pan
- 4 ounces unsweetened chocolate, chopped
- 1 1/2 cups sugar
- 1 tablespoon instant espresso powder
- 2 teaspoons pure vanilla extract
- 4 large eggs, lightly beaten
- 1 cup all-purpose flour
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup semisweet chocolate chips
- Preheat oven to 325 degrees, place rack in center. Butter a 9-inch square baking pan, and line the bottom with parchment paper. Coat paper with butter; set aside.
- In a large saucepan over very low heat, melt chocolate and butter together, stirring, until completely melted. Let cool slightly. Whisk in sugar, espresso powder, vanilla, and eggs.
- In a medium bowl, whisk together flour, cinnamon, nutmeg, and salt. Add to the chocolate mixture, and stir until just combined, but do not overmix. Fold in chocolate chips.
- Pour into prepared pan, and bake until a toothpick inserted into the center comes out slightly wet, anywhere between 25-35 minutes (so check early and often).
- Transfer to a wire rack; cool completely. Run a sharp paring knife around edges, then invert. Peel off parchment paper.
- Cut into squares if serving soon – any size that suits your fancy. These are rich, dense, flavorful morsels.
- These brownies are a good candidate for freezing. Do not cut into individual portions. Instead wrap the large brownie square tightly in two layers of plastic wrap. Then a layer of foil. And then into a gallon-size freezer bag, labeled with the contents and date it is being added to the freezer.
Yield: Makes 16 medium brownies