Best Ever Brownies

It is a well known fact that I am a chocoholic, so it should come as no surprise that I love Valentine's Day. I always appreciate gifts of chocolate, but even more so on this day dedicated to displays of sweet affection. These brownies are incredibly delicious and decadent as well as super easy to make. Cut them into smaller squares or heart shapes and package them up in a cellophane bag with a ribbon for a pretty Valentine's gift. Or treat your loved ones to a special dessert by serving on a plate in either square or heart shape and garnish with raspberry coulis. However you serve these, they will be sure to send a message of love. Be sure NOT to overcook - you want them slightly wobbly and moist for ultimate yumminess.

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Makes about 20 squares

  • 1 cup (250 mL) unsalted butter

  • 8 oz (225 g) pure 70% chocolate, chopped

  • 1 cup (250 mL) sugar

  • 4 eggs

  • 1/2 tsp (2 mL) vanilla extract

  • 1 tsp (5 mL) espresso powder or 1 Tbsp (15 mL) strong coffee

  • 1 cup (250 mL) all-purpose flour

  • 1/2 tsp (2 mL) sea salt

  • Dutch-process cocoa powder for dusting (optional)

Preheat the oven to 350°F (175°C). Butter and flour an 9x9” baking pan. In a saucepan, melt the butter and chocolate over low heat. Set aside to cool.

In another bowl mix the eggs and sugar together being sure not to mix too much air into the mixture. Add the vanilla, espresso powder (or strong coffee), and sea salt. Slowly add the chocolate and butter combination to the sugar and eggs, mixing all the while but again, do not whip too much air in as you want the brownies to be rich and dense. Mix the flour in to the chocolate mix and pour into prepared baking pan. Bake for about 20-25 minutes or until just set in the middle and slightly dry around edges only (do not over bake). Let cool completely. Dust with cocoa powder, if desired. Cut into 2-inch (2.5 cm) squares or use a heart shaped cookie cutter for an extra special presentation.

bakingdanielle acken