Courier Cookbook

Dark Fudgy Brownies

Submitted by Camryn Bell

"Delicious every time!"

Ingredients:

•2/3 cup Double-Dutch Dark Cocoa

•1 1/2 cups granulated sugar

•1/2 cup confectioners' sugar

•3/4 teaspoon salt

•1 cup all-purpose flour

•1 tablespoon espresso powder

•1 cup semisweet chocolate chips, optional

•1/2 cup (vegetable oil

•2 tablespoons brewed coffee

•3 large eggs

Directions:

•Preheat the oven to 350°F. Lightly grease an 8" x 8" or 9" x 9" square pan.

•In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, espresso powder, nuts, and chips.

•Add the oil, water or coffee, and eggs, mixing until combined.

•Spoon the mixture into the pan, smoothing the top.

•Bake for 33 to 35 minutes for the 9" pan, or 40 to 45 minutes for the 8" pan (a pan with a dark interior will bake the brownies more quickly). Test for doneness by inserting a sharp knife in the center. It should be moist, but not shiny.

•Cool on a rack for 1 hour before cutting.

•Top with ice cream, whipped cream, raspberries or strawberries. Or just eat them.

Adapted from King Arthur baking.

Alton Brown, best known as the host of Food Network's "Good Eats," believes the best way to achieve the perfect fudgy brownie with a crisp and flaky crust, whether from a mix or from scratch, is to bake them twice. First bake at 300°F for 15 minutes. Then remove the pan from the oven to cool for 15 minutes, then pop the brownies back in the 300°F oven for about 30 more minutes, or until an instant-read thermometer inserted into the center reads 195°F.

Next week, the Courier Cookbook will highlight your best espresso martini recipes. Whether creamy, smooth, caf or decaf, espresso martinis are delicious any time of day. Submit your favorite recipes to [email protected]