The Devil’s Brownie Ok, so I adapted these from The Pioneer Woman’s wonderful cookbook. But they are as addictive as if the devil had made them. They are fudgy, chewy, dense and slightly crispy morsels of joy and don’t even get me started on that frosting. It is crazy delicious. So, here goes… Batter: 5 1-oz squares of unsweetened baker’s chocolate, melted 2 1/2 sticks (either salted or unsalted, if using the latter, add a hefty pinch of salt) butter, softened 18 oz granulated sugar (2 1/2 scant cups) 5 large eggs 1 tbsp plus 1 tsp of strongly brewed coffee 6 3/4 oz plus 1 tbsp all purpose flour (1 1/2 cups plus 1 tbsp) Grease a pan with a nice high edge (I used a quarter sheet pan and it puffed over just a tad- not the end of the world, but it would have been nice to avoid). Preheat the oven to 325 f. Beat together the butter and sugar (and salt if using) until light and fluffy. Pour in the melted chocolate and coffee. Start incorporating the eggs one at a time until everything is all creamy and glossy and fluffy and gorgeous and smack your own hand as it reaches into that tempting bowl. It is so much better baked! But before you can bake it, you need to gently fold in the flour. Pour the creamylicious batter into the pan and bake for 40-55 minutes until it sets up. Cool for about 10-15 minutes in the pan before cutting into huge chunks and laying out on a cooling rack so that you can frost them as soon as possible. Speaking of which… Frosting: 1 stick butter (salt thing applies here too kids), softened 1 to 1 1/2 cups of powdered sugar About 4 oz of semi sweet chocolate (not bakers chocolate, either chips or, you know, chunks), melted 3 to 6 tbsp strongly brewed coffee Beat the hell out of the butter, add in the sugar, the melted chocolate (and salt if using) and beat as fluffily as you can given how stiff it may or may not be and add the cooled coffee accordingly. I went thick (that’s what she said) and smeared it on thicker. And the real deal maker when it comes to these brownies? They freeze really, really well (especially the frosting), although mine didn’t actually last longer than a week anyways… a work week… I miss them…

The Devil’s Brownie

Ok, so I adapted these from The Pioneer Woman’s wonderful cookbook. But they are as addictive as if the devil had made them. They are fudgy, chewy, dense and slightly crispy morsels of joy and don’t even get me started on that frosting. It is crazy delicious.

So, here goes…

Batter:

5 1-oz squares of unsweetened baker’s chocolate, melted

2 1/2 sticks (either salted or unsalted, if using the latter, add a hefty pinch of salt) butter, softened

18 oz granulated sugar (2 1/2 scant cups)

5 large eggs

1 tbsp plus 1 tsp of strongly brewed coffee

6 3/4 oz plus 1 tbsp all purpose flour (1 1/2 cups plus 1 tbsp)

Grease a pan with a nice high edge (I used a quarter sheet pan and it puffed over just a tad- not the end of the world, but it would have been nice to avoid).

Preheat the oven to 325 f.

Beat together the butter and sugar (and salt if using) until light and fluffy. Pour in the melted chocolate and coffee. Start incorporating the eggs one at a time until everything is all creamy and glossy and fluffy and gorgeous and smack your own hand as it reaches into that tempting bowl. It is so much better baked! But before you can bake it, you need to gently fold in the flour. Pour the creamylicious batter into the pan and bake for 40-55 minutes until it sets up. Cool for about 10-15 minutes in the pan before cutting into huge chunks and laying out on a cooling rack so that you can frost them as soon as possible. Speaking of which…

Frosting:

1 stick butter (salt thing applies here too kids), softened

1 to 1 1/2 cups of powdered sugar

About 4 oz of semi sweet chocolate (not bakers chocolate, either chips or, you know, chunks), melted

3 to 6 tbsp strongly brewed coffee

Beat the hell out of the butter, add in the sugar, the melted chocolate (and salt if using) and beat as fluffily as you can given how stiff it may or may not be and add the cooled coffee accordingly. I went thick (that’s what she said) and smeared it on thicker. And the real deal maker when it comes to these brownies? They freeze really, really well (especially the frosting), although mine didn’t actually last longer than a week anyways… a work week… I miss them…

Jan 25 2010

Photo