Thursday, July 26, 2007
I replaced 1/4 cup of the sugar with Espresso sugar from Artisano's Oils & Spices in Indianapolis (they ship! and the espresso sugar is also wonderful in gingerbread and molasses cookies). If you don't have, simply add another 1/4 cup sugar and 1 to 2 Tablespoons of espresso powder to your dry ingredients.
Preheat oven to 300 degrees F.
Butter a 10 inch square casserole dish (for thick brownies) or a 12 x 15 inch pan (for thinner brownies)
In a large bowl cream the following with hand held mixer:
1 stick butter (leave out at room temperature to soften for a bit)
1 and 2/3 cups sugar
1/4 cup espresso sugar
2 teaspoons Mexican vanilla
Add in four eggs, one at a time, beating after each addition.
In small bowl mix:
1 and 1/2 cups all purpose flour
1/2 cup plus 2 teaspoons high quality cocoa (I use Scharffen Berger unsweetened)
1/2 teaspoon Cinnamon
2 pinches salt (roughly 1/8 teaspoon).
Add to wet ingredients and mix with a spoon by hand until blended, adding in 1/2 cup (not skim) milk
Bake 1 hour (toothpick inserted in center should come out dry)
Frost or glaze as desired (pictured, a simple glaze of powdered sugar, cocoa, a couple drops of vanilla, and just enough milk to make a soft glaze).