The first three shots here depict the perfect crisp, fair autumn day that is greatly anticipated as the hot summer months come to an end. Days like these are usually few and far between but very much enjoyed before six months of cold winter settles in. The remaining shots were taken on a typical cool, drizzly fall day but are still a lovely reflection of how amazing nature can be.
This cooler fall weather means finally having a kitchen that it is bearable to cook and bake in. I was more than happy to take advantage of this and decided I needed a chocolate fix. Holy cow, these brownies were CHOCOLATEY! If you are a chocolate lover, these are the perfect brownie for you. They have the beautiful crackly, crunchy top layer with a fudgy, rich, chewy layer underneath. Perfect brownie texture, in my opinion.
You could make other flavor modifications to the brownies, like adding mint extract or different candies. I liked the simplicity of the classic brownie with some whole chocolate chips mixed in for a little texture. The recipe that I followed suggested topping with caramel sauce and sea salt. Yum! And we can't forget the option of serving the brownies à la mode style :)
Inspired by Ina Garten
1 cup (2 sticks) of unsalted butter
8 oz semisweet chocolate chips
3 oz dark or bittersweet chocolate chips
3 large eggs
1 tbsp instant espresso powder
1 tbsp vanilla extract
1 cup plus 2 tbsp white sugar
1/2 cup plus 2 tbsp all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt (omit of using salted butter)
6 oz semisweet or milk chocolate chips
Preheat the oven to 350°F. In a large bowl, melt butter and 8 oz semisweet chocolate plus 3 oz dark chocolate together over a double boiler or in the microwave. If using the microwave, heat in 30 second bursts, stirring between each burst until melted. Let cool slightly and beat in eggs, espresso powder, vanilla, and sugar. In a medium bowl, stir together 1/2 cup flour, baking powder, and salt. Combine with the chocolate mixture. Let this mixture cool until approximately room temperature. Toss the 6oz remaining chocolate chips in 2 tbsp of the flour and then stir into the brownie batter. Pour the batter into a greased 9x13 inch pan and bake for 35 minutes. Let the brownies cool completely before serving.