Hello friends. Life has been pretty crazy recently, and I absolutely feel like I’m missing something every day when I don’t post. Of course life and work gets in the way, but I really want to try to write and create here more often than I have been. It makes me feel so much better. More alive. Most like me.
This week was this blog’s fourth birthday! Of course first I forgot the day and second I completely forgot what my first post was about. (Warning: if you click on these links you’re going to see some pretty awful and hilarious photos.) I thought my inaugural post was this brownie recipe, but it was actually this post about a blueberry galette. Oh goodness. When things sometimes feel so hard and you’re struggling to get somewhere, it’s refreshing to look at something like that to see how I’ve grown. How this little blog has grown.
To celebrate little victories – like knowing how to take a better photo (even if it is with my iphone) or knowing how to develop my own recipes now or not having to eat off plastic plates anymore or living on my own and being an independent, determined, and strong woman – let’s bake some gooey grown up brownies. (And pretend this is actually coming full circle and brownies weren’t my second post.) Use two kinds of chocolate. Toast almonds. Stir in much needed strong coffee for a kick. Sprinkle with flaky sea salt. This is a girl who knows what she’s doing now. Although she still and always will love her dessert with a glass of milk!
Double Chocolate, Espresso, Salted, Almond Brownies
- 3 ounces unsweetened chocolate, finely chopped
- 9 ounces semisweet chocolate, finely chopped (or use chocolate chips)
- 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup espresso or strong coffee, room temperature
- 1/4 cup all-purpose flour
- 3/4 teaspoon coarse salt
- 1/2 cup toasted sliced almonds
- Sea salt
- Preheat oven to 350°. In a double boiler, combine and melt chocolates and butter. Let cool slightly.
- In the bowl of an electric mixer, mix sugar, eggs, coffee, and chocolate. Slowly add flour, salt, and toasted almonds and mix to combine.
- Pour brownie mix into an 8×8″ greased pan. Sprinkle sea salt on top. Bake just until set and a toothpick inserted in center comes out with a few moist crumbs, about 35-40 minutes. Let cool completely before digging in – or totally skip this step and cut into them when they’re still warm and top with ice cream, like I did.