I know some of you may still be battling the Thanksgiving hangover--as in the weight that is still hanging out on your body after the big feast and the days of leftovers after--but it is still the holiday season so we must take advantage of all the yummy treats we can enjoy before those New Year's Resolutions of banning all things sugar and losing X number of pounds kick in.
Plus I just can't wait any longer to post this recipe.
So, today's recipe; let me give you a little history lesson about it.
used to be this adorable little country store called Another Place In
Time near where my grandparents live in New Mexico. One summer, I lived
with my grandparents while interning at a non-profit in Albuquerque. One
day we headed down to this store and on that particular day there
happened to be this sort of open house/tea thing going on, and there
were samples of little treats all over the store.
of the little treats were these to-die-for brownies. I could not get
enough of them, so much so, that when I found out the recipe was
featured in their cookbook, I bought it. I HAD to have these brownies.
thing is that was over 4 years ago and you know what? I have never made
the brownies. Until the other day that is. And now I want to make them
all the time.
give you the to-die-for brownies (with my own little twist of course)
from the wonderful recipe book sold at the adorable little country store in New Mexico that is sadly no
longer in business.
A perfectly moist brownie + cream cheese + chocolate + butterscotch = Something way too good to capture with words. Seriously amazing.
I will take no responsibility for any amount of caloric consumption if,
in a moment of weakness and overwhelming chocolate craving, you make
these and find that you can't stop eating them.
I'm battling my own overindulgence issues and unfortunately, cannot take on yours as well. I'm so truly sorry. If I could I would, but I promise we'll battle through it together okay?
A helpful tip though to keep these off your hips: they make a lot, so try not to make them unless you have somewhere to take them. (hey, that's kinda catchy) In other words, share, share, share the brownie wealth.
Trust me, these are dangerous. I learned the hard way that when these are hanging around your kitchen, they somehow lure you in and beg you to eat them and never stop. No bueno.
One last look...
...oh I'm in love. Guten Appetit!
Cappuccino Butterscotch Brownies
Note: These are very simply to make, but they are a bit time consuming with
the cooling time required so plan to make them at least 6 hours before
you need them. Or better yet, just do them the day before; that's easiest in my
non-professional opinion. :)
8 ounces Bittersweet Chocolate (225 grams)
1 1/2 sticks Unsalted Butter (170 grams)
2 tablespoons Instant Coffee
1 1/2 cups Sugar (375 grams)
2 teaspoons Vanilla
4 large Eggs
1 cup Flour (125 grams)
Preheat oven to 350〫(175〫C). Butter and flour a 9x13 baking pan. Dissolve instant coffee in 1/2 tablespoon boiling water. Melt chocolate, butter and coffee mixture in a metal bowl set over a pan of barely simmering water. Stir until smooth. Remove bowl from heat and let cool for 10 minutes.
When cooled, whisk in sugar and vanilla. Add eggs one at a time, mixing well after each one. Stir in flour until just combined. Spread batter evenly in baking pan and bake 22-27 minutes or until the top is firm and a toothpick inserted comes out with crumbs sticking to it. Cool completely on a wire rack for at least 2 hours.
Cream Cheese Layer
8 ounces Cream Cheese (225 grams), at room temperature
6 tablespoons Unsalted Butter (85 grams), at room temperature
1 1/2 cups Powdered Sugar (187.5 grams)
1 teaspoon Vanilla
1 teaspoon Cinnamon
Beat together cream cheese and butter with an electric mixer until light and fluffy. Sift in powdered sugar, add vanilla and cinnamon and continue beating until mixture is well combined. Spread evenly over cooled brownie layer and chill until firm.
Chocolate Butterscotch Glaze
4 ounces Butterscotch Chips
2 ounces Chocolate Chips
2 tablespoons Unsalted Butter
1/2 cup Heavy Cream
1 1/2 tablespoons Instant Coffee
Heat all glaze ingredients in a double boiler, stirring until chips and butter are melted and glaze is smooth. Remove from heat and cool to room temperature, about 20 minutes. Pour glaze over cream cheese and spread out evenly. Chill brownies for about 3 hours until cold. Cut into bite sized (1 inch or so--they're really rich!) squares and enjoy.