Wednesday, June 17, 2009

Gratifying Your Inner Homer.

GF found this recipe for Cappuccino Brownies and made them tonight. They're absolutely obscenely delicious. I'll hear no more of your extolling chocolate until you've tasted these.

Go ahead, have a late-night snack.

Bonus for some of you slackers: Kitchen-Aid mixer is not required.

Note from GF: This recipe is worth using the "good" chocolate. If you really like mocha/espresso flavor, up the amount of powder. I sprinkled ground espresso powder on top.


8 comments:

vince said...

You see, it's the whole connection to coffee. Why would you ruin perfectly good chocolate with any association with anything even resembling coffee?

Nathan said...

Vince,

(And I say this with love)...

Get the hell off my blog if you're going to blaspheme like that.

Heathen!

Wendy said...

One word Vince: mocha...mmm...mocha

Wendyb_09

John the Scientist said...

I'm with Vince on this one.

Even if he doesn't appreciate good cookies. :D

Random Michelle K said...

Actually (Vince and John) espresso and coffee actually boost the chocolate flavor. You don't have to add a lot, and it if you use a small amount it doesn't impart a coffee to the chocolate yumminess, but it makes the chocolate flavor stronger and better.

Tom said...

I tried adding coffee to chocolate, but it made the chocolate crunchy. This should only be done when the chocolate in question is subsequently used as a flavoring when making cookies. The coffee crunchiness is camouflaged by the cookie crunchiness, so it doesn't detract from enjoyment like it does when coffee/chocolate mixtures are eaten by themselves.

Carol Elaine said...

Dark chocolate covered espresso beans.

Enough said.

(Vince and John - I say to you, Feh! Yes, that's right! FEH!)

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