The Polar Espresso

When it comes to culinary adventures, taste is the most obvious of the five senses involved. Smell is close behind, and sight is also thrown into the mix. But there are sounds that are always coming out of my kitchen that make cooking about more than what meets the eye, nostril, or tastebud. Just as the young boy who narrates The Polar Express is so affected by the ring of a small bell, I am instantly brought back to a comforting and magical place with certain sounds – the sizzling of a breadcrumbed chicken cutlet, the rhythmic slicing of risotto-bound onions, and (perhaps most importantly) the whiz of the coffee grinder first thing in the morning.

My father is a self-proclaimed coffee snob, and I am following directly in his footsteps. There is truly a difference in tasting the flavor of freshly ground beans in each sip of my morning jolt that has made me very attached to all things espresso. And so, I couldn’t resist injecting a bit of that richness into this festive holiday recipe. Merry Christmas!

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Gooey Mocha Brownies:

¼ cup cocoa powder

¼ cup espresso powder

1 tsp cinnamon

½ cup strong filter coffee, near boiling

2 oz. dark chocolate chips (and 6 oz. dark chocolate chips later on)

2 eggs, room temperature

2 additional egg yolks, room temperature

2 tsp vanilla extract

2 cups sugar

1 ¾ cups flour

1 tsp salt

Powdered sugar, for dusting

Instruction:

  1. Whisk cocoa powder, espresso powder, and cinnamon in coffee until smooth. Whisk in first 2 oz. of chocolate chips until melted.
  2. Whisk butter and oil into mixture. Then, add eggs, additional yolks, sugar, and vanilla extract until smooth.
  3. Sift in flour and salt and fold until completely combined. Finally, fold in the remaining 6 oz. chocolate chips.
  4. Transfer to 9×13 baking pan lined with parchment paper and sprayed with cooking spray. Bake at 350 degrees for about half an hour, until toothpick comes out clean.
  5. After brownies have cooled slightly, carefully transfer to wire rack. To serve, stack different sized squares at 45 degree angles and dust with powdered sugar.

Enjoy gooey mocha brownies with Chris Van Allsburg’s The Polar Express, and check in at http://warandpeach.com for future recipes and book reviews!

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