When it comes to Valentine’s Day desserts, chocolate is universal. Not only is it widely given as a gift on this holiday, but it’s considered an aphrodisiac.
For those of you who don’t bake much but still want to impress your sweethearts with something homemade, I came up with this brownie recipe.
This brownie combines three complimentary aphrodisiacs: chocolate, coffee, and cinnamon, into a mushy melty dessert that is sure to please and with a few extra touches, can look as fancy as anything you’d get in an overcrowded restaurant.
Here’s How You Do It
Difficulty Level: Medium - Easy
Prep time: 20 Minutes
Baking time: 23 Minutes
Makes 12 brownies – feel free to cover and keep what’s left in the fridge for a snack, they’ll be good for at least 2 weeks.
1 Cup Butter – Half Salted or Unsalted is ideal
2 Oz Chopped Unsweetened Chocolate – Boxes of unsweetened baking chocolate typically have guides on them to tell you many squares = 1 ounce. Use it.
1 Cup Bittersweet Chocolate Chips
2 Cups Granulated Sugar
1 Tablespoon Instant Coffee Granules
1 Teaspoon Ground Cinnamon
1 Teaspoon Salt
¼ Cup Whole Wheat Flour + ¾ Cup All Purpose Flour
1 Cup All Purpose Flour – I prefer using a bit of whole wheat as it makes the brownie even denser, but it’s up to you.
1 Teaspoon of Vanilla or Toffee Extract
1 Medium Sized Pot
1 Wooden Spoon
Measuring Cups and Spoons
1 Knife and Cutting Board
1 Muffin Pan
Paper Muffin Cups
If ya wanna get fancy
1 Sieve + 1 Cup of Icing/Powdered Sugar
Caramel Sauce or Dulce de Leche – the latter is available at specialty grocers, the former is usually kept with the chocolate syrup or near the ice cream.
Put the butter and chocolates in the pot and turn the heat on medium-low.
Melt them all together, stirring with a wooden spoon every once in a while to make sure they’re well combined.
Once everything is melted together, put the pot on a trivet or cutting board on the counter.
Set a time for 11 minutes and walk away until it goes off.
When the time is up, preheat your oven to 350 oF and line your muffin pan with paper muffin cups. I use a muffin pan not only because it allows for portion control, but it also gives you that wonderfully crunchy crust in every brownie.
Spray the paper muffin cups with a little cooking spray.
Whisk the vanilla, instant coffee granules, salt, and cinnamon into the pot with the butter and chocolate mixture.
Add the eggs, one at a time, whisking well after each addition.
Put the whisk away and switch back to your wooden spoon – this will keep the brownies from being too cakey.
With a wooden spoon, stir the flour into the mix JUST until you can’t see the flour anymore.
Fill the paper cups ¾ of the way with the brownie batter.
Bake for 23 minutes or until the tops have solidified and they no longer jiggle when you gently shake the pan.
Cool on the counter for 10 minutes and serve!
If ya wanna get fancy, put a brownie on a small plate, top with some caramel sauce, dump some powdered sugar into a sieve and shake it over top. A strawberry slice makes for the extra sweetheart touch ;).
HAPPY VALENTINE’S DAY EVERYBODY!
-Samantha R. Gold
Questions? Comments? Requests?
Bring it on!
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