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In the spirit of the crisp autumn day I set out this morning to make yet another dish using the myriad of apples still in the fridge from apple picking. I had come across a recipe a few days ago in a magazine - I’m sure you know the type I’m talking about - it wasn’t a food magazine, the recipes were all in the very back, and I had my doubts, but the picture looked so good…….

I put aside my skepticism and started peeling. I needed sliced apples, and shredded apples, and dried apples chopped fine. Already I was wondering if this recipe would be worth the work. It called for enough sugar to make my teeth ache, and when I melted the butter in the microwave it semi exploded and made a greasy mess. I was starting to think this cake was a mistake, but I was in the mix, and I needed to see it through.

Well, I should have known better, because the cake was heavy, soggy and a bit tasteless.
Now what? I was a little annoyed, but still wanting to create something I could enjoy. So I turned to a tried and true recipe for Chocolate Brownie Cookies. They’re soft and almost molten, with a deep, rich chocolate decadence. No apples needed.

 1/4 cup all-purpose flour
 1/4 teaspoon baking powder
 1/8 teaspoon salt
  2 large eggs
  2/3 cup sugar
  1/2 tablespoon brewed espresso
  teaspoon vanilla extract
  2 tablespoons unsalted butter
  5 ounces extra-bittersweet chocolate, chopped
  2 ounces semi-sweet chocolate, chopped
  1/4 cup chocolate chips
  1/2 cup chopped walnuts

1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.

2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick.

4. While the eggs are whipping, place the butter and chocolate in the top of a double boiler, or in a small metal bowl suspended over a pot of simmering (not boiling) water, heat until the butter and chocolate melt. Remove the bowl from over the water and stir the chocolate and butter until smooth.

5. Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.

6. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheets.

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