There are brownies, and there are HEAVY DUTY brownies like these. The kind of brownies that discourage driving or operating complicated machinery, immediately afterward. Brownies that make your primary care physician gasp in horror at the blood test results.
Heavy. Duty. Brownies.
Not only intensely decadent and fudgy, these also have a hit of espresso. [Ed. note: WAIT A MINUTE YOU DIDN'T TELL ME THAT BEFOREHAND WHY AM I FLYING DID YOU SEE THAT ROLLER-SKATING ELEPHANT IS THIS MUCH FUN LEGAL]
However the most important aspect of this dessert is the frosting-to-brownie ratio, which you can properly see in the photo below. Am all about the frosting. As far as I'm concerned there can never be enough, and if you're the same these won't disappoint.
You could wait until Halloween to treat yourself to this, but if you make it now I won't tell. (It actually freezes very well, if you want to put some of it away for later.)
All of the usual "healthy" disclaimers, well, yeah. Kind of out the window. But you knew that at the title, right?
Look at that frosting, and check out the chocolate chips in there. [Ed. note: WEEEEEEEEEEEEEEE]
The recipe was adapted from Thalia's blog Butter & Brioche. Didn't really change a thing. And I even kept her measurements in grams, as you really want to be extra careful of amounts. If you over-measure the flour, you will have a disappointingly dry brownie. If you're serious about baking, I strongly recommend buying a kitchen scale (have a Oxo digital food scale that kicks ass).
PS: Because we can't be all sweets all the time, last year's countdown to Halloween included a vegan garam masala carrot soup (www.moveablefeast.me/blog/vegan-garam-masala-carrot-soup).
Adapted from: Butter & Brioche
Number of servings: Makes one 8 x 8" pan
"Chocolate doesn't ask silly questions, chocolate understands."
You don't see too many chocolate desserts in the summer. Usually it's all about summer fruit pies, tarts, crostatas, cobblers, crisps, ice cream, sorbets. Nothing against them, all delicious, but my soul still craves chocolate. So this is an attempt at the best of both worlds. Even the BF loves it and he's not exactly fond of mixing fruit with cake. [Ed. note: As The Offspring once eloquently opined, gotta keep 'em separated. (I'm just kidding, this is really good.)]
The best part of this dessert is that it's the best hack of the summer.
I make every single meal for my clients and family from scratch. Every day. But once in awhile, especially in the summer heat, it's nice to make things a little easier for the BF and me. Here you can be versatile, feel free to use your favorite boxed brownie mix (Duncan Hines Dark Chocolate Fudge Brownies "Extra Thick and Fudgy" was used here) or a time-tested from-scratch recipe. You can make homemade whipped cream or Cool Whip, I won't tell. Like another berry better than strawberries? Go for it.
For years, I had prepared this dessert with homemade brownies and fresh whipped cream. Then one night a friend came over for an impromptu dinner. I was short on time, knew the guest couldn't eat dairy, and hates coconut milk. So out came the boxed brownie mix (no butter) and Cool Whip (no cream), and it was awesome. She loved it.
It also held up better in the warm weather than homemade and did not wilt or weep in the fridge. The BF and I had leftovers for a few days and there wasn't a single crumb left.
Hope you enjoy this one over a very Happy Fourth of July! Not only is it our nation's birthday, but it's also our rescue lab Marlowe's fifth. [Ed. note: She doesn't look a day over four.]
And as a final note, it is also a year since I started this blog, the one-year blogaversary, and I want to sincerely thank you for reading. Feel free to reach out to me here, or on Instagram, Facebook, or Twitter (links above).
Flashback to blog #1: www.moveablefeast.me/blog/crispy-salmon-with-strawberry-salsa
Number of Servings: 4-6
Born on the Fourth of July. Happy Fifth Birthday Marlowe!
Family is not an important thing, it's everything.
~Michael J. Fox
Six years ago today, my beloved momala passed away. The best way we have honored her life and kept her memory alive is to embrace our little family and celebrate each other as often as possible. She used to say, "If you don't have something to celebrate, celebrate anyway." [Ed. note: Spinal Tap keyboardist Viv Savage also said it well, "Have a good time. All the time." youtu.be/WrhzX3dRRiI]
Our family recently got a little bigger. My little sister Julie brought the new man in her life, Frank, by for a whirlwind visit, our first time meeting him. Seems there couldn't be a more perfect person for Julie than Frank; they share a love of nature, geology, animals and family. Bonus, he has an encyclopedic knowledge of sports and wine (we were excited to try riesling and pinot noir from his own vineyard), which endears him even more to the BF. [Ed. note: We even coexist with his love for the St. Louis Cardinals and ours for the San Francisco Giants.] We feel like he's been here all along.
Unfortunately I ran out of time and could not make cookies for them to take home, but had I been able, these would have been the choice.
My momala would have adored them as well. Chocolate and orange coupled and a hint of fresh ginger and brownie texture. It would have sent her over the edge.
Dorie Greenspan (this is originally adapted from her book Dorie's Cookies) is an excellent source for all things baking. She mentions that this cookie is best on the day it is made, but I have found it stays fresh, moist and chewy for at least 3 days. So it works well for shipping or gift giving.
Number of servings: about 20 cookies
Adapted from: Saveur (Dec/Jan 2017) and Dorie's Cookies
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Lover of books, bourbon, chocolate and movies.