Whoo! It’s been a while!
I was out of town for my birthday… eating my way through Toronto. As I do when I travel.
But I’m coming back… with brownies. (And cake–two cakes! But that’s for another post.)
Let’s talk about these brownies. I was so furious at the Miette cookbook when I went to cut these brownies the next day and found that they went completely to crumbles the minute you put your knife in them.
But then I typed up the recipe for this blog post… and realized that it advised you to cut them while still warm, only about 20 minutes. Well, guess I learned my lesson!
Luckily, you can make a pan of messed-up brownies into adorable brownie crumble by popping them into “nut party cups” that you have lying in your cupcake liner shelf. (What–you don’t have a cupcake liner shelf?)
And, whether you read the directions properly or not, these brownies have a deep, rich chocolate flavor. I’m sure it’s probably due to the fact that there are four bars of melted 70% cacao chocolate in there, but still–it’s so good. (That dash of espresso powder just adds that extra oomph to chocolate desserts, no!?)
Really, this recipe is par for the course with the Miette cookbook: all their recipes turn out lovely flavors, but the directions drive me crazy and often produce not-quite-right treats. Imperfect, fussy recipes… pretty incredible flavors. Worth the fuss? I still can’t decide! It’s just a good thing this book is so darn pretty.
As always, a huge thank you to the lovely ladies at Anthropologie Milwaukee! It was great to hang out with you (and be tempted by the brand-new stock and displays!). Also, did you see there’s a new table in the dressing room!? It’s blue. And so cute. The food styling geek in me is pretty excited for a new string of photo shoots!
Chelsea Bakes 