This is the second installment of the Kitchen’s 2009 Holiday Basket Bonanza (HBB). Last year, I started doing baskets for a few recipients on our holiday list. They were so well received that I decided to do them again this year, but I am switching out a few of the recipes to try new ones! I’ll be making a trip out soon to buy supplies and I’ll be updating the Kitchen with pictures as we go!
Last year’s baskets included Oreo truffles, banana bread, homemade white bread and Stonewall Kitchen jam, spiced pecans, brownies, cookies and seasoned popcorn. This year, I am keeping the banana bread, spiced pecans and the brownies and I will make a different homemade bread with jam. The rest is getting changed up! I’ll be doing truffles again this year, but I’m going to do Almond Joy truffles instead of Oreo. I have a very soft spot for Almond Joys. Mmmm. I’m also making some savory crackers and snickerdoodles, and one more savory item TBD.
This week, I’m sharing the recipe for some amazing brownies that I am keeping for this year’s baskets. The recipe is only slightly adapted from one by Ina Garten.
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
4 ounces unsweetened Ghiradelli chocolate
2 ounces unsweetened Ghiradelli cocoa powder
6 extra-large eggs
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate and cocoa on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.