Friday, May 15, 2009
What are Iraqi brownies? Simple, brownies I'm making that I'm sending to my daughter in Iraq. She's a flight medic and arrived in Baghdad 10 days ago. I'm preparing my first care package for her. According to the counter on my blog, she will return home in 340 days. Ugh!!!
This recipe comes from my favorite source for bread and such, King Arthur Flour. I did make some changes though. One, instead of chocolate chips, I added 2 oz. of unsweetened melted chocolate. Secondly, I added a tube of the new Starbucks Instant Italian Roast coffee, VIA Ready Brew. Simply stated, AWESOME! These brownies are thick, and rich, and chocolaty, with a coffee note, and scream for a glass of milk to be in the other hand. I would have frosted them with a light ganache but since they are being shipped overseas, she'll just have to suffer. Hah.
2 sticks butter, melted
2 1/4 cups sugar
2 oz melted unsweetened or semisweet chocolate
1 1/2 cups cocoa
1 teaspoon salt
1 teaspoon baking powder
1 package Starbucks VIA Ready Brew instant coffee
1 tablespoon vanilla extract
1 1/2 cups King Arthur Flour (Bread or All-Purpose is fine)
Melt the butter and chocolate together in the microwave in 30 second bursts. Stir after each time to blend. Don't over melt or the chocolate will burn.
Add to bowl and add sugar and beat well. Add beaten eggs to mixture and incorporate. Add cocoa, salt, baking powder, coffee and extract and mix well.
Mix in flour.
Pour into greased 9 x 13 pan, and spread evenly. Bake at 350 degrees for 30 minutes.
Cool completely, cut into squares. Serve immediately. OR, in my case, carefully package and send to Iraq in a care package.
Love you Merissa!