Stress Brownies

"I'd make a thousand trips

to his lips

If I were a bee

Because he's sweeter than

Chocolate candy to me...he's confectionary."

~Billie Holiday

Today a friend called to ask me how I was holding up under the teenage-angst-onslaught I've recently and relentlessly been subjected to. "Fine," I replied. "I'm making brownies because I don't know what else to do." So there you have it - when all else fails, and it has of late, make something chocolate.

A few weeks ago I posted a recipe for "Boss Brownies", not named after Bruce Springsteen, although I have been rockin'   "Walk you all the way Home", on my iPod, but because they were that good. Sadly, they lacked  that glossy, crusty top that I love in a good brownie, so today's mission was to achieve said crusty-glossy sublimeness.

The recipe that follows comes from my favorite chocolate cookbook, The Joy of Chocolate, by Judith Olney. My step dad, Michael, gave me the book when I turned 25 and had not a kid, I mean, care, in the world... imagine that....It's a beautifully photographed book, whose recipes are decadent, easy and delicious - done deal.

One note however, the original recipe calls for frosting the brownies with a chocolate toping, but I really, really, really DO NOT like frosted brownies because I think icing makes the brownies too sweet and kills the texture. But that's just me, so if you like your brownies topped with chocolate frosting, go for it!

Copious amounts of butter and bittersweet chocolate
are a heavenly elixir for all that ails. 

Instant espresso crystals deepen the rich flavor of the brownies:
caffeine + chocolate = just what Dr. Feel Good ordered

The trick to a lovely crunchy crust is to beat the eggs until they're thick
Then add the sugar slowly and beat for 10 minutes
 until you have a meringue- like concoction

Voila - Glossy, rich, perfect brownies

Stress Brownies (Adapted from The Joy of Chocolate by Judith Olney)

• 6 ounces bittersweet chocolate
• 1 12/ sticks unsalted butter
• 1 Tbsp. instant espresso powder
• 1/4 tsp. ground cinnamon
• 1 Tbsp. Madagascar vanilla
• 4 eggs
• 1/4 tsp. salt
• 2 1/3 cups granulated sugar
• 1 1/4 cups all-purpose four, sifted after measuring

1. Preheat oven to 375F and butter and flour a 9x13-inch pan.
2.  Melt butter and chocolate together over hot water. Stir to blend, then put aside to cool slightly. Stir in coffee, cinnamon, and vanilla.
3. Place eggs and salt in the bowl of an electric mixer and beat until slightly thickened. Add the sugar slowly, in 5 or 6 portions, and continue beating the eggs for 10 minutes. The consistency should be perfectly smooth (feel the eggs with fingers; there should be no undissolved granules of sugar).
4.  Stir in the chocolate until just blended, then fold in the flour, lifting and turning the mass only until the flour is fully incorporated.
5. Pour the batter into the prepared pan and smooth the top. Bake for 15 minutes, then cover the brownies lightly with a sheet of aluminum foil and continue baking for 15-20 minutes.
6. Remove from oven and place pan on a cake rack. Remove foil and let the brownies sit for 2 hours before cutting.