A little pick me up!

These dark, fudgey and full-flavored treats are necessary for late afternoon snacking. If what you're looking for is a late afternoon stimulus to help you make it through the end of your day! Not being a coffee drinker didn't stop me from enjoying several one. My java loving husband and mother said (deliriously) "Ilikethemalot!Ireallydo!They'regreat!", a la 'Hammy' (the squirrel from the movie Over the Hedge)style. They definately had a lot hint of coffee flavor in them. For me it was a tad overboard, but not for those that really enjoy a great cup of joe! I halved the recipe, but in the chaotic arena that is my kitchen, I forgot and added the full tablespoon of espresso powder. They definitely have a kick, but it isn't so overwhelming to render them inedible. Although I shoulda used that excuse and kept them all for myself!

Next time......

Brownie Bites
Adapted from King Arthur Flour

1 cup unsalted butter 2 1/4 cups sugar 1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa 1 tablespoon espresso powder 1 teaspoon salt 1 teaspoon baking powder 1 tablespoon vanilla extract 4 large eggs 1 1/2 cups King Arthur Unbleached All-Purpose Flour 2 cups chocolate chips 1 cup chopped nuts, optional 8 ounces unsalted butter 15 3/4 ounces sugar 3 3/4 ounces Double-Dutch Dark Cocoa or Dutch-process cocoa 1 tablespoon espresso powder 1 teaspoon salt 1 teaspoon baking powder 1 tablespoon vanilla extract 4 large eggs 6 1/4 ounces King Arthur Unbleached All-Purpose Flour 12 ounces chocolate chips 4 1/2 ounces chopped nuts, optional Directions Preheat the oven to 350°F. Lightly grease a 10" x 15" jelly roll pan or a 9" x 13" pan. For guaranteed easy removal of the brownies, line the greased pan with parchment, and grease the parchment. 1) In a microwave-safe bowl, or in a saucepan set over low heat, melt the butter. 2) Add the sugar, stirring to combine. Remove from heat. 3) Stir in the cocoa, espresso powder, salt, baking powder, and vanilla. 4) Whisk in the eggs, stirring until smooth. 5) Add the flour, chips, and optional nuts, again stirring until smooth. 6) Spoon the batter into the prepared pan. 7) Bake the brownies for 28 to 34 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges, and barely set in the center. 8) Remove the brownies from the oven, and cool for at least 1 hour before cutting. 9) Use a 1 1/2" round cutter to cut as many circles as possible (about 46) out of the brownies in a 10" x 15" pan. You'll get about 38 from a 9" x 13" pan. Wrap well; enjoy the leftover scraps. 10) Just before serving, garnish the brownies with whipped cream, shaved chocolate, and a dusting of espresso powder.