This week gets you TWO recipes! (Yay!). Today, complimentary of a contributer of Leite’s Culinaria, we are bringing you a brownie that can take on the US Postal service and survive shipment in a care package. No easy task, that.
David runs a H-U-G-E site and it requires a team to make it run. He has TOP NOTCH contributors who not only have informative and delicious information to impart to the masses, but they usually make this blogger guffaw with their witty vernacular and humorous touches. I may have even resorted to emitting what I have come to call “The Ugly Hyena Snort” during the browsing of a post or two. While it isn’t pretty (and certainly never a boost for my dating life as a youth), it is my greatest compliment to give as a reader.
I was all set to feature this great set of adorable measuring spoons today. Then I popped on to Leite’s Culinaria yesterday and read this fabulous (and OMG, HILARIOUS) post about the quandaries of sending delicious care packages to your deployed soldier and my decision to switch came easy. Not only did his post about MRE’s resonate with me, (My husband loves them. Me? Not so much.) (“Not so much” equals “HURL” , just in case you were wondering.) but if you have ever had a solider overseas you know that one thing they looooooove are care packages and how frustrating it can be to assemble them since shipping homemade goodies can be difficult to nigh impossible. But I now have HOPE!
When Garrett’s Significant Other shipped out over seas and he looked at options for care packages he “realized I needed something that not only tasted swell but had the longevity and fortitude of an Old Testament character. Something that would remind him of me—and my awesome baking skills.” (Ha!) What Garrett came up with was a delicious brownie that can stand up to the rigors of postal shipping.
Care Package Brownies
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/3 cup unsweetened, Dutch-processed cocoa powder
- 1/4 teaspoon baking powder
- 1/2 teaspoon instant espresso powder
- 1/4 teaspoon kosher salt
- 1/2 cup vegetable oil, plus more for the baking dish
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup chopped semisweet chocolate or semisweet chocolate chips
- 1/3 cup cocoa nibs, if desired
- Preheat the oven to 350°F (176°C). Lightly coat an 8-by-8-inch or 9-by-9-inch baking dish with oil. Line the dish with a piece of parchment paper, allowing the overhang to drape over two sides (you can later use these flaps to lift the brownies out of the pan). Lightly oil the parchment as well.
- In a large bowl, sift together the flour, cocoa powder, baking powder, espresso powder, and salt.
- In another bowl, beat together the vegetable oil, sugar, and vanilla extract until combined. Add the eggs, one at a time, beating for 20 seconds or so after each addition, scraping the bowl occasionally.
- Still beating, add the flour mixture and beat it in, being sure to pause and scrape down the bottom and sides of the bowl at least once, until the dry ingredients are just incorporated.
- Stir in the chocolate and cocoa nibs, if using. Scrape the batter into the prepared pan and bake until the edges begin to pull from the sides of the pan and a tester inserted in the center comes out clean.
- This should take 25 to 30 minutes if using an 8-inch pan, 20 to 25 minutes if using a 9-inch pan.
- Let the brownies cool completely in the pan on a wire rack.
- Cut into squares.
Makes about 9 brownies. To ship the brownies, wrap each in foil as a barrier against humidity, or in plastic wrap to protect them from dry heat. Place them in a box cushioned with Styrofoam popcorn or tissue paper.
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)