Sunday, February 05, 2012

Blog Party #44: Sweet Tooth

My good friend and fellow food blogger and once and future partner in a bakery/driving range project, Stephanie is back with the 44th edition of her Blog Party!

Blog Party Banner

It's been awhile since we all gathered in her front room to share a little food, drink and fun but it sure is good to see everyone again.

Since all these folks are friends and friends are golden AND the theme is sweet tooth, I couldn't think of anything better to bring than my Black Gold Brownies.

black gold brownies

These things are absolutely the most decedent brownie you will ever taste and best of all, they combine the best of both types of brownies: cake and fudgey. They are also STUPID SIMPLE. Seriously stupid simple They also only use two pans: a sauce pan to make the batter in and a square 8x8 pan to bake them in. AND if that wasn't enough, they have a secret ingredient, which is the gold part, butterscotch baking chips.

The toughest part of this recipe? Actually having any batter left to put in the pan,

black gold brownie batter

because once you start licking the spoon or spatula, you may not stop...

Black Gold Brownies

1 stick + 1 TBSP unsalted butter
6 Tbsp cocoa powder
2 Tbsp espresso powder (or if you don't have espresso powder instant coffee or cocoa powder)
1 C sugar
1 tsp vanilla
2 eggs
3/4 C flour
1/2 C butterscotch baking chips

In a sauce pan over medium-low heat, melt butter. Remove from heat. Stir in cocoa and espresso powder, sugar, vanilla and butterscotch chips. Add 1/4 cup of flour and stir in the eggs. Add remaining flour.

Spoon batter into prepared 8x8 square pan.

Bake in a pre-heated 350 degree oven for 22-25 min until edges are firm and top has crinkle crust. Remove from oven and let cool completely before cutting.