Huffington Post launched a new online food section yesterday (April 12). I can already tell it’s going to be one of my favorite places to go for food news, recipes, and restaurant happenings.
There’s so much more than just recipes on the site, but I really liked this one by personal chef Claire Thomas and can’t wait to make it. She calls the brownies "awesome." Check out her blog The Kitchy Kitchen, too.
3 1⁄2 ounces dark chocolate (70 percent cocoa and up)
2 tablespoons instant espresso
8 tablespoons of butter
4 eggs, at room temp
1 cup white sugar
1 cup brown sugar, loose, not packed
1/4 cup unsweetened cocoa powder (Claire used Valrhona)
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1 cup flour
2 teaspoons vanilla paste (or extract)
1 cup malty beer (She used the Bruery's Rugbrod, a Danish Rye Beer, but a Belgian Quad, a Stout, or a Porter would work, she writes)
1 cup semi-sweet chocolate chips
1 cup walnuts, halved and toasted lightly
Preheat oven to 350 degrees and pop in the walnuts until just toasted, about 5 minutes. Sift together the flour, spices, and cocoa powder. Meanwhile, melt the chocolate, instant espresso and butter in a bowl over boiling water, add the beer and stir to combine, then let cool. Beat together the eggs and sugar until thick and shiny. Continue beating on low while adding flour mixture and wet ingredients alternatively. Finish with the vanilla. Do not over mix. Fold in the chips. Pour into a buttered and floured 9 x 13 pan and sprinkle the walnuts on top. Bake for 30-35 minutes.
Photo by Claire Thomas