I love that I’ve met so many fabulously talented people through blogging. And not only are my blogging friends multi-talented, but they are super sweet and genuinely kind and generous people. My friend Liz, from That Skinny Chick Can Bake is here guest posting today and I couldn’t be more thrilled. I first met Liz through Sunday Supper and we’ve met in person twice, the first time in Seattle at IFBC and the second, in Miami at BlogHer Food.
Liz is not only a genius and perfectionist in the kitchen but she’s also a mother, a friend, a fabulous wife and baker extraordinaire . . and a fabulous dresser! Liz has great style. I love her tons. If you’ve never visited her blog, which I don’t know how this would be possible, you need to! Today! And while you are there, check out her gorgeous Vanilla Pound Cake, Classic Apple Pie, and this utterly perfect Ganache Topped Chocolate Tart. Oh baby, I want three slices of this one.
So, here’s Liz!!
I’m delighted to be guest posting for Alice today. I’m Liz from over at That Skinny Chick Can Bake where I share the sweet treats I bake up for my family and friends. Though my household has a definite preference for chocolate desserts, you’ll find all sorts of other recipes on my blog, even healthy stuff on occasion!
I have made lasting friendships with so many bloggers I’ve never even met, but I’m thrilled that I’ve gotten to hang out with Alice in real life. She is just the most down to earth gal, besides being so business savvy and extremely gifted in the kitchen. We shared a meal at the uber chic Sitka & Spruce last fall in Seattle, and in May, we noshed on beef and cocktails at an event in South Beach during a monsoon, and later enjoyed wine and cheese on the Miami waterfront. Such is the glamorous life of a food blogger when we’re not in flour covered yoga pants scrubbing dirty pots and pans!
Today, I’m sharing an outrageously decadent truffle brownie with all you Hip Foodie Mom readers. These have a sweet, shortbread crust, a rich chocolate center as well as a silky ganache topping. Three layers of pure deliciousness. You can add some espresso powder to amp up the chocolate flavor, but I have a mocha phobic husband, so I leave that out when I bake these up for the family.
Alice, thanks for inviting me to your lovely blog! Hope you’re enjoying your family time! xo
For the crust:
- 2/3 cup brown sugar
- 2/3 cup butter
- 1 1/3 cup flour
For the brownie layer:
- 8 ounces semisweet chocolate chopped
- 3/4 cup 1 1/2 sticks butter
- 2 teaspoons espresso powder dissolved in 1 teaspoon boiling water optional
- 1 1/2 cups sugar
- 2 teaspoons vanilla
- 4 eggs
- 1 cup flour
- 1/2 teaspoon salt
For the glaze:
- 6 ounces semi-sweet chocolate chopped
- 2 tablespoons butter
- 1/2 cup heavy cream
- Preheat oven to 350º. Grease 9 x 13 inch pan.
- Cream the brown sugar and butter till light and fluffy. Slowly add flour and mix till blended. Pat into bottom of greased pan. Set aside.
- Gently melt chocolate, butter (and espresso, if using) in microwave. Stir till smooth. Let cool slightly before adding sugar and vanilla. Then mix in eggs, one at a time. Stir in flour, and salt until just combined. Pour over crust.
- Bake in middle of oven about 25-27 minutes. Remove from oven and immediately place in refrigerator.
- Make glaze by gently heating chocolate, cream and butter in microwave till chocolate and butter are melted. Stir till smooth. Cool for about 10 minutes before spreading over brownies. Return to refrigerator. When chilled, cut into bars and serve.
Thank you, Liz, so much for these fabulous truffle brownies!!!