I Can’t Get Enough of You, Brownies


Brownies

When my sisters and I were growing up, there was nothing we baked more frequently than brownies. We baked brownies to take to church potlucks, to school fundraisers and as a quick and easy dessert at home. In well under an hour, we’d mix the batter and bake the brownies—it was literally sweet simplicity.

There was a day when I had the family brownie recipe memorized, but that recipe has since been squeezed out of my mind by other, more grown-up things, like remembering to dust the baseboards or cataloguing the one-way streets of San Francisco in my mind. When I was searching for a brownie recipe this week to celebrate my friend Karyn’s birthday, I turned to the Bon Appetit Fast, Easy, Fresh cookbook. That’s where I found this recipe for Mocha Brownies. I didn’t think the coffee flavor was prominent enough to warrant the name “Mocha Brownies” (it only calls for a teaspoon of instant espresso granules, after all), so I gave them a new, more fitting name: “I Can’t Get Enough of You, Brownies.” Believe me, these brownies are hard to stop eating. Fudgy, rich and chocolate-y. It’s enough to make me start singing:

“I can’t get enough of you brownies!
Whenever we dish I get a feeling like this
I get to wishing that there were two of you
My heart cries out more brownies!”

Yes, my heart cries out, “More brownies!” Thankfully, one recipe makes an entire 9×13 pan, plenty to keep me satisfied.

Ingredients

Nonstick vegetable oil spray
Parchment paper or waxed paper (optional)
8 ounces bittersweet or semisweet chocolate, chopped
¾ cup (1 ½ sticks) unsalted butter

2 cups sugar
6 large eggs
2 teaspoons vanilla extract
½ cup all purpose flour
? cup unsweetened cocoa powder
1 teaspoon instant espresso powder or instant coffee granules
½ teaspoon salt
¼ sour cream (or yogurt or kefir)
¾ cup chopped walnuts (optional)

Powdered sugar or cocoa powder, to garnish

Make the “I Can’t Get Enough of You, Brownies”

Preheat oven to 375°F. Spray a 9x13x2-inch metal baking pan with nonstick spray (I used a ceramic pan). Line with parchment or waxed paper, extending over 2 long sides of pan. Spray paper. Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool to lukewarm (cooling is important b/c if the chocolate is too warm it will cook the eggs when they are mixed together).

Using an electric mixer, beat sugar, eggs and vanilla in a medium bowl until fluffy, about 5 minutes. Add chocolate mixture; beat just until blended. Add flour, cocoa powder, espresso powder and salt; beat just until blended. Stir in sour cream and walnuts, if using.

Transfer batter to prepared pan. Bake until a tester insert into center comes out with moist crumbs attached, about 35 minutes. Transfer pan to rack; cool completely. Fold down parchment or waxed paper. Cut brownies into 24 squares. Sprinkle with powdered sugar or cocoa powder.

2 Thoughts on “I Can’t Get Enough of You, Brownies

  1. Crescent Rainwater on January 26, 2011 at 1:29 PM said:

    What a yummy, fun post. I love the little song–where did you learn it?

    • andrealein on January 26, 2011 at 9:39 PM said:

      He he! Well, the song is heavily adapted from Smash Mouth’s “I Can’t Get Enough of You, Baby.” I don’t know if this is actually a popular song or not, but when I was in Junior High my infintely cool older sister Laurel had a Smash Mouth CD and I thought all the songs were pretty darn cool. You could probably You-Tube it and listen to it (oh man…I’m using a noun as a verb…ack!).

      And the brownies really are amazing. The key is taking them out of the oven early so they’re fudgy. Another secret is to add some chocolate chips to the batter right before baking. It makes for a lovely surprise when you’re eating the brownies.

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