Nutmeg Nanny turns two today….time sure does go fast! To be honest with you, I’m surprised I made it this long. I’m really bad at sticking with things – I have about a half dozen half finished scrapbooks sitting around to prove that. However, I think when I started my food blog I found something I truly love. I’m not saying that there are not times when I get bogged down and blogging is put on the back burner, because Lord knows it does, but for the majority of time I’m happy. I’m happy sharing the goods I make with the rest of the world. There is something satisfying about knowing when I hit the “publish” button my writing, pictures and recipes are automatically being shared with the world. I may not reach as many people as the “big blogs” but I like knowing that a few thousand people love and read me each week
I also want to thank all of my lovely readers. I know a lot of your are food bloggers yourself and I love the support you have given me. Your comments and kind words always warm my heart. It might sound cheesy but to this day I still get excited when I see a new comment on a post. They are the encouragement and motivation that keeps me blogging each week – I sincerely thank you for that.
Since I love each and everyone of my readers I wanted to share a little something that will get your sweet tooth tingling. I know I probably should have a made a cake (we all know I love cake) but to be honest I was just not feeling cake this week. I instead opted for brownies….topped with caramel candy bar squares….yum! This recipe is great for a family gathering or a night alone watching cheesy love stories on Lifetime while drinking a bottle of red wine……… (the second option may or may not be a typical once a month evening for myself )
Candy Bar Topped Brownies
3/4 cup (1 1/2 sticks) unsalted butter - diced
5 ounces unsweetened chocolate - chopped
2 teaspoons instant espresso powder
1 3/4 cups sugar
2 teaspoons vanilla extract
4 large eggs
3/4 cup all purpose flour
2 3.5- to 4.5-ounce caramel-filled milk chocolate bars (such as Ghirardelli) or cappuccino-filled milk chocolate bars (such as Perugina) - squares separated (I used caramel filled)
Preheat oven to 325°F. Line 13x9x2-inch metal baking pan with foil. Butter foil. Combine 3/4 cup butter, chocolate, and espresso powder in heavy large saucepan; stir over medium-low heat until chocolate is melted and smooth. Remove chocolate mixture from heat. Add sugar and vanilla and whisk until well blended. Add eggs and whisk until well blended. Whisk in flour. Spread batter in prepared pan. Press milk chocolate squares lightly into batter (do not submerge), evenly spacing 24 chocolate squares (4 across the short side and 6 across the long side). Reserve remaining chocolates for another use.
Bake brownies until tester inserted into center comes out with some moist crumbs attached, about 27 minutes. Cool slightly in pan on rack, about 30 minutes. Cut so that each brownie has 1 chocolate square and serve.