- 2 stick of unsalted butter
- 6 oz of chocolate chips
- 3 eggs
- 1 tsp salt
- 1/2 tbl instant espresso grounds
- 1.5 cups sugar
- 1/2 cup cocoa powder
- 1 package of somas -1 because you have to eat one
over the past 2 weeks i have made brownies 3 times. 3 times…yeah 3x.
i think i might finally love baking! whoa, who just said that?
here is the story…my friends daughter corned my husband at basketball practice and he bought 8 boxes of girl scout cookies. 8 boxes, seriously. i’m not even joking. when the email came that my cookies were in and i saw the bag i almost had a heart attack. you know, especially since i need to fit into a party dress at the end of the week.
so now i have 8 boxes of cookies (+2 more i ordered not even realizing what was happening at basketball) and then i came across that recipe over at F&W. you know the one i posted last week. the one i cut in half, the one that i inhaled in 2 days. good stuff. when i saw the box of somoas i knew, i just knew i had to figure out a way to get those babies in a batch of brownies.
girl scouts beware…i’m not eating your cookies, i’m baking them…
carmel de-lite brownies adapted from my last brownie recipe…
just a note: line a 8.5 x 8.5″ with foil and set it aside. pre-heat your oven to 325.
- in a saucepan melt and brown the 2 sticks of butter over a low to medium heat. shake the pan every now and then but let the butter brown (pay attention but not much). the butter will start to foam, shake the pan, then little brown specks will start to form and sink to the bottom of the pot (that is good). the whole process take about 5 minutes. measure your chocolate chips when you start the butter and leave them next to the pot.
- while the butter is browning, take out your mixer. to the mixer add 3 eggs, salt, the sugar and espresso powder, beat for 5 minutes. the mixture will double almost triple in size.
- back to the butter: when the butter is all melted and you see your little brown flecks turn off the burner and add your chocolate chips. whisk till everything is combined and smooth. set aside to cool for a minute or too.
- back to the mixer. after 5 minutes on a very low speed add the cocoa powder (watch out, it will shoot our of your mixer if you do not slowly do this). slowly add the butter and chocolate mixture. be careful, it’s hot. mix for another 30 seconds till all combined and then stop mixing. step away and take bowl off of mixer.
- grab a food processor, empty all of your cookies into it, minus the one you ate and chop, chop and chop. do not pulverize, you want chunky pieces. empty into mixing bowl and with a spatula or wooden spoon mix it all (see picture above).
- scrape the batter into foil lined pan and bake at 325 for 50 minutes.
- after 50 minutes take the pan out of the oven and let cool for about an hour. then set in fridge for another. the longer it sits the better.
enjoy! they are full of fudgy goodness…seriously, they good.