Monday, August 27, 2012

Savta Brownies, aka the best brownies you will ever have

Cravings: some cooler weather, enough August!

Hi all,
I thought maybe I would bookend the month of August with some blog posts seeing as I went from posting once or twice a day to 0. I got some inspiration today though.

While in Alabama, I got to spend some great time with lots of Charlie's family. Uncle Jim is his mom's youngest brother, and I got especially close to his two daughters Jessica and Samantha. We even have a  picture up on our fridge right now that Samantha drew for us (she is 6 years old, despite Charlie thinking she's 2). This has led to many jokes of walking toddlers being "2 weeks old" etc. Funnier if you're there for it.

Anyway, while visiting them in Auburn one weekend back in July, I asked Jessie if she wanted to bake some brownies. She ran to get a box mix and I told her she didn't know me well enough yet. After making this batch a couple of times over a few visits (sometimes with butter and sometimes with vegetable oil), I hope Jessie will never make boxed brownies again!!

My grandma is one of the best cooks I know, and she is famous for her "oogiot savta" (grandma cookies, little hard round butter cookies with ground almonds as their base), and her decadent brownies. She used to put walnuts in them but stopped a few years ago when one of my cousin's husband disclosed he was allergic. I like them both ways.

Now the debate: My grandma eats these freezing cold. Literally - she freezes them, and lets them sit out just long enough to thaw so they don't break your teeth. I'll take my beer cold, but my brownies hot, thank you very much!

-4 eggs
-2 cups sugar
-4 ounces butter
-4 tbs cocoa powder
-1 cup flour
-2 tsp vanilla
-1 tsp instant coffee
- tbs liquer (originally the recipe called for brandy but in auburn alabama at 9 pm we only found some baileys - it worked)

Jessie really wanted to crack the eggs separately (which is a smart thing to do to ensure no shell gets in the batter).

1. Melt your butter and cocoa together in the microwave
2. Measure your sugar and eggs and put in a stand mixer (hand mixer would work find too)
Beat sugar and eggs together and add in the butter/cocoa mixture:
3. Add in the baileys, vanilla, and coffee - mix until combined.
4. Slowly add the flour in and mix until combined.
5. Pour into a baking dish, and let settle for about 10 minutes before baking.
6. Bake at 350 for about 25 minutes. Let cool (if you can resist), cut them into squares, and enjoy.

The brownies come out fudgy, almost as if they are slightly under-cooked.

Yummmmmm. I want some now.

By the way, after you make them, refrigerate in an airtight container, and they last for a really long time. You can freeze them as well, but unlike my grandma, I recommend you nuke them before eating them from the freezer.

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