Filed under: DESSERT
i decided to make these for dad BEFORE i discovered that we were also going to have cake and arch’s pie for my dad’s birthday last weekend. the recipe is an adaptation from allrecipes.com (SURPRISE). But this was fun to make and mad the apartment smell great! Aside from adding espresso powder, i didn’t do much to alter the original recipe, but have some more changes i would make in retrospect. The egg yolk + water mixture for the glaze worked beautifully, but was way more than necessary. Next time i would break off a bit of the yolk (maybe a half teaspoon) and mix w/ a bit of water. Secondly, i would add a scoch more cocoa (like a tablespoon) because they came out slightly bland.
- 1/3 cup butter, softened
- 2/3 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 T instant espresso
- 1/2 cup miniature semisweet chocolate chips
- 1/4 cup chopped walnuts
- 1 egg yolk, beaten
- 1 tablespoon water
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, espresso, and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts.
- Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.
- Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes.
- Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.
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