I am finally posting on the actual reveal day for the #chocolateparty! Honestly, I almost thought about skipping this month. But September marks the 1 year anniversary, and I have done every other month over the last year, so I couldn’t skip the last one. The ingredient we had to pair with chocolate this month? Coffee.
See, I know that coffee and chocolate are a classic combination, but I don’t like coffee. I am sure I have mentioned this before, but I just can not get on board with it. I have read and seen in many places over the years, that coffee can be used in a chocolate recipe to enhance the chocolate flavor, not necessarily add coffee flavor. To be honest, I didn’t believe it. Coffee has such a distinct, strong flavor, I didn’t think it was possible. I finally decided to put this theory to the test.
Guess what? They were right! If you use just a little big of coffee granules in a recipe, you can’t taste the coffee. It just gives the chocolate a deep and rich flavor. I have had my eye on Ina Garten’s brownie recipe for years. So once I decided to actually buy coffee at the store, this was the recipe I was going to try. I am so glad I finally gave in. The brownies are so fudgy, rich, and chocolatey. Kind of makes me wonder what other things I have been missing out on!
- 1 pound butter
- 1 pound semisweet chocolate
- 6 oz unsweetened chocolate
- 6 eggs
- 3 Tbls instant coffee granules
- 2 Tbls vanilla
- 2 1/4 cups sugar
- 1 1/4 cups flour
- 1 Tbls baking powder
- 1 tsp salt
- 3 cups walnuts, , chopped (I left them out)
- 1 (12oz) bag semisweet chocolate chips
- Preheat oven to 350 degrees. Grease and flour a 12x18x1 inch jelly roll plan.
- In a large bowl melt together butter, semisweet chocolate, and unsweetened chocolate. Let cool slightly.
- In a separate bowl stir together eggs, coffee granules, vanilla, and sugar. Add the melted chocolate, and stir to combine.
- Add flour, baking powder, and salt. Fold in chocolate chips and walnuts if using.
- Pour batter into the prepared pan.
- Bake for 15 minutes. Rap the baking sheet against the oven racks to let the air out. Bake for an additional 15 minutes, or until a toothpick comes out clean. Be careful not to over bake.
Recipe from Ina Garten
I cut the recipe in half and used half size sheet pan (about 7x10 inch pan)
Amount Per ServingCalories 494Total Fat 36gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 17gCholesterol 87mgSodium 261mgCarbohydrates 41gFiber 4gSugar 31gProtein 7g
How to participate (the rules)
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page. Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.