Knock Your Socks Off Brownies

My Dad, Fred Finnemore, does not have an enormous sweet tooth. When I was growing up, Mom often made desserts and Dad ate them in very small portions. He was a good example that way. He wanted just a few bites after a meal- not another full course. He enjoyed a little sweet to top off his dinner. Mom worked very hard to create a brownie recipe that he enjoyed. Not too sweet, not too chocolatey, just right. Well, My husband DOES have a sweet tooth. He wouldn't seek out a dessert after dinner- (unless it is a handful of dark chocolate m&m's)...but if there is a brownie or chocolate truffle to be had- He will have it. I've adapted Mom's brownie recipe to suit my sweetheart. It's still not too sweet- yet it is so full of chocolate it more closely resembles fudge. These brownies have that wonderful microthin layer of crust on top with a center that is dense and heavenly. Remember not to cook them too long or you'll end up with a dry crumbly dessert. Cut them into small pieces. Three bites is big enough for a serving.
Hope you enjoy them!
Knock Your Socks Off Brownies
These brownies are great baked in a 9 x 13 pan or in tiny muffin tins for little bites. Topped with chocolate- they are fit for a king.
Ingredients:
1 cup butter
4 ounces unsweetened chocolate plus 1 cup dark chocolate bits
4 eggs
1 1/2 cups sugar
1 cup flour
1/4 cup cocoa
1/2 teaspoon salt
6 to 8 ounces chocolate bits to fold into the batter
-Preheat oven to 350 degrees.
-Melt butter, unsweetened chocolate and the 1 cup dark chocolate bits in a double boiler. Set aside until cool.
-Beat eggs with sugar until thickened and the sugar has begun to dissolve.
-Add butter/chocolate mixture. Stir until completely smooth.
-Add flour, cocoa and salt. Stir until incorporated and there are no lumps. Fold in the 6 to 8 oz chocolate bits.
-Line a greased 9 x 13 pan with parchment or foil and grease it well. Spread batter evenly into pan.
-Bake for 25 minutes. Cool. Run a sharp knife around the edges of the pan to release the brownies.
-If you’d like to bake them in tiny muffin tins be sure to spray or grease them very well. Bake for 12-15 minutes and check for done-ness. Sprinkle each with a few chocolate bits for an added touch.
-Lift brownies out in one piece and cool completely (unless you can’t resist- then have a little piece- it melts in your mouth when it is warm) Gently peel off paper or foil and cut to your desired shape.
-When they are completely cool you can wrap them up and freeze for up to a week.
-They are great alone or as a part of a sundae.
-If you like you can cut them into shapes with a cookie cutter and dip them in melted chocolate.
-Another option: when the brownies come out of the oven sprinkle chocolate bits, peanut butter bits, OR unwrapped Andes or After Eight mints on top. The heat will melt the toppings and they will become liquid in a minute or so. Spread the melted bits/mints over the top with a spatula and continue to let them cool.
-These are great for bake sales baked either in tiny muffin tins or cut in large squares- people find them irresistible.
Savor, Linger, Enjoy!
-Cynthia

ChocoMochaLatte Soup at the Prudential Center

Happy Holidays! I love this season that starts with gratitude and continues for weeks on end with delicious celebrations. The gifts of time spent with friends and family are my favorite ways to enjoy the holiday spirit.
We went to Boston last weekend and spent Saturday at the Prudential Center Barnes and Noble store, signing a few books and sharing gallons of warm, silky ChocoMochaLatte Soup. It is the perfect liquid chocolate ending to a wonderful meal. I have to mention how the folks at Barnes and Noble were so kind and accommodating to us. It was delightful to be in the busy store and find smiling faces all around. Kudos to the staff!! Rachel Ray was there in the afternoon signing copies of her new book. We were able to stop by and say hello. I offered her copies of Fresh Maine Salads and Superb Maine Soups. It was fun to hear her say-" So you're the one with the chocolate soup everyone is talking about!" Best of luck to her in her culinary ventures.
Randy Smith- the photographer for Fresh Maine Salads and Superb Maine Soups and Charles from Nutmeg Foods were also in attendance to sign and sample.
Charles and his wife Victoria have developed a wonderful line of chocolates from their shop in Portland, Maine. Their chocolate caviar is the perfect garnish for this rich soup.

ChocoMochaLatte Soup
A strong coffee infused cream embraces the dark sweet chocolate in this soup. Find amazing chocolates at Nutmeg Foods.
2 cups heavy cream
4 Tablespoons freshly ground espresso beans
2 cups dark chocolate bits
2 ounces chopped unsweetened chocolate
2 Tablespoons heavy cream for garnish
chocolate covered espresso beans
In a small saucepan heat the ground espresso and heavy cream until bubbles form around the edge of the pan. Remove from heat. Pour through a fine mesh sieve lined with a coffee filter into a clean small saucepan. Whisk in the chocolates. Stir until melted. Serve warm.
Garnish with chocolate covered espresso beans or chocolate caviar and drops of heavy cream floated atop the soup. If you place a drop of cream and gently drag a toothpick through the entire drop, (right through the middle) it will form a pretty heart.