And then came the morning I woke up and decided the only suitable way to spend my time was to bake the most indulgent brownie I possibly could. Sometimes, we just have mornings like that.
So, as one would, I got out of bed and googled, “the most indulgent brownie recipe ever,” went to the grocery store, and then baked up something that was indeed quite magical.
Indulging every now and then, in my opinion, is necessary for humans to feel human. If we constantly deny ourselves the chance partake in an act that feels entirely pleasurable, then we will likely always feel gypped and over-use actions, things and food that are only partially pleasurable. We shouldn’t deny ourselves the right to feel amazing–the challenge is finding the right balance of living happily with indulgences and living just as happily without them.
It just so happened that these brownies were indulged upon during an overnight shift at work, and one filled with a multitude of goodbyes. Nobody wanted to while 3am at work, and I certainly wasn’t looking forward to dishing out my share of goodbyes. Even though we all knew we’d survive the night, a few bites of these extra special brownies somehow filled the empty spaces, at the same time as keeping our sugar high fueled.
Looking back, I know I managed the balance of living with an indulgence and living without one when I first crave a few more minutes with my former coworkers, and then crave another bite of brownie.
But really, one more bite, please…
Extra Special Brownies
Makes ~2 dozen medium-sized brownies
Adapted from The Food Network
1 pound unsalted butter
1 pound semisweet chocolate chips
1 pound bittersweet chocolate chunks
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
Preheat oven to 350 degrees F. Butter and flour a 12 x 18 x 1-inch baking sheet. Melt together the butter, 1 pound of semisweet chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the pound of chocolate chunks in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.