Friday, April 8, 2011

Espresso Brownies & Candied Walnuts

These are some fantastic brownies. Usually I like really dark, rich brownies - anything cake-like is not going to work. I've loved all of Maida Heatter's brownies that I've tried. And they usually have ended up rich and fudgy and perfect :-) I've had her Espresso Brownies marked since I got the cookbook(Maida Heatter's Best Dessert Book Ever), and now I finally got around to making them.

These aren't like any of her other brownies that I've tried. They are dark and light and tender, really beautiful! They're much more grown-up brownies. The only drawback is that they're so light it's really easy to just keep eating. They make a jelly roll pan's worth, and they're best the day of making. They're definitely a new favorite!

And because they look a little unphotogenic by themselves, I'm tacking on these Candied Espresso Walnuts here. We've been loving these - making about two batches a week. I've used Penzey's ceylon cinnamon, which I like, it's nice and bright. They're not the prettiest, but they're so easy to make, and too easy to eat!

1 comment:

Erin F. said...

These look heavenly! I have yet to find a good scratch-made brownie recipe, so thanks for sharing :)