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Mexican Brownies with Espresso Glaze

So, this definitely isn’t my best attempt at photographing a brownie. I’d like to say sorry to the brownies for not giving them the time or flattering light they deserved. However, despite a forced pre-dawn photo debut, a glance at these chocolaty squares still makes my mouth water.

Although, there might be a chance that’s because I already know what they taste like. And what they taste like is good.

In fact, these were so rich and chocolaty that this sleepy photographer devoured two of them for breakfast before walking out the door with the remainder—of which got quickly eaten at a work party that night.

I planned my first open house party for my new job, and ended up giving it a Mexican food theme. What Mexican had to do with the event mattered little to me. What really mattered here was getting an extra large bowl of guacamole on the table and pairing it with the quesadilla platter of my dreams. I’m pretty sure the office agreed that this was a win for everyone. I think the guests conquered.

But of course, as a cook and food blogger, I wasn’t going to let the entire party pass by solely on catered food. I don’t care how delicious that guacamole was, a touch of F-F-F was a mandatory part of the table spread. Leaving dessert out of the catering menu, it was easy to decide what I’d contribute. But deciding on exactly which sweet item to make wasn’t such an easy task.

Mexican desserts aren’t really in my repertoire and when I reached out on F-F-F’s Facebook page for some help, it became clear this was probably true for many of my fans, too. (Though correct me if I’m wrong. I’d love to hear of your ideas and recipes.) After browsing the internet for ideas, I came back to the idea of brownies, a classic party option, loved by all, that can easily be considered finger food.

Cinnamon and espresso give these brownies their flare, and a touch of cayenne adds a small kick to their fancy, but not too schmancy glaze. Rich, fudgy, and a touch of spicy, peppy personality, it’s hard not to love this homemade option on the party table.

As a note, this is not a healthy brownie. But sometimes good health calls for moderation of indulgence. Especially after the stress of your first month on a new job. For an occasion like that, these will hit the spot, all in good health I assure you. Cheers.

Click here for recipe…

The Ultimate Brownies

Still not sure what to bring to your family’s Easter celebration?  Rest assure, that dark chocolaty square pictured above is always a safe bet. Nearly everyone loves a good brownie (especially the ones yielded from this recipe).

When I devour a brownie, I don’t want it to just be good. I want it to be great. The best. The kind where you can’t help but guiltlessly have yourself another one because they’re just that friggin’ delicious.

I’ve had a few of these types of brownies in my days (and more than a few that don’t quite meet these standards). But below, I unleash to you my friends the recipe for the BEST brownie I’ve ever tasted. As in so good that one bite might just spark a food orgasm in your mouth. Especially if you’re a sucker for chocolate like me.

The recipe comes from Cook’s Illustrated, a godly magazine on the food frontier. Cook’s doesn’t just create recipes. They test* and trial and transform classic recipes into science experiments until they generate an outcome that’s nearly perfect.  And for me, these brownies are just that. Perfect.

*(Sometimes carrying out as many as 70 test runs!)

Irresistibly fudgy, rich, and oh-so deeply chocolaty, these brownies are worth every last bit of splurge. A crisp exterior gives way to the moistest, fudgiest brownies I’ve ever eaten with chunks of bittersweet chocolate scattered throughout. Chocolate sublime.

The brownies require a few extra steps, but by now I’m sure you know I’m going to tell you they’re worth it. Make sure to follow the cooling instructions, as hard as that may be!

Click here for recipe…