It was 70° two days ago. Right now it is 39°, cloudy and misty. I’m wearing long pants, a sweatshirt and my fake fur lined boots…and I like it.
I am starting to truly like cool weather and I’ve always loved the things associated with this time of year. Changing leaves, pumpkins, sweaters, warm socks, soup, and before you know it, it’s Christmas! Anyway…
The cooler weather inspired me to bake something warm, rich and chocolate-y yesterday, so I found a basic and easy brownie recipe, halved it to better serve 2 people, and made use of what I had in my pantry.
The results were tasty and I enjoyed eating the brownies while they were still a little warm and gooey with a glass of milk. The coffee flavor complements the chocolate well. I like to combine chunks of dark and white chocolate in baked goods, and I find it perfect in these brownies. The addition of pecans might be nice, but I think the simplicity of these brownies is perfect.
White and Dark Chocolate Coffee Brownies
- 2 ounces dark or unsweetened chocolate
- 1 stick butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 tablespoon instant coffee
- 2/3 cup flour
- 1/2 teaspoon salt
- 4 ounces of chopped white chocolate
- 4 ounces of chopped dark chocolate
- Preheat oven to 350. Grease an 8×8 baking pan.
- Melt butter and chocolate in a small saucepan over low heat, stirring constantly to avoid burning the chocolate. Once melted, remove from heat.
- Combine sugar, chocolate mixture and eggs in a mixing bowl and whisk until combined. Add in vanilla and instant coffee.
- Mix in flour and salt until combined, then stir in chocolate.
- Pour batter into greased pan, and bake for 30-35 minutes. Top will be set.
- Cool on a wire rack, then cut into squares.