| |
|
click for a larger image |
Position a rack in the middle of the oven. Preheat
the oven to 325 degrees F. Butter the bottom and sides of an 8 x 8-inch
pan.
Note that the pictures shown were taken while making a quadruple batch.
|
|
 |
|
| Unwrap the 6oz of white chocolate and put in a microwave safe bowl. Microwave for 30 seconds, then mix and microwave for 30 more seconds. If the chocolate needs to be melted more, microwave for 15 seconds more and mix. Small chunks will melt if you let the chocolate sit, but if you have large chunks microwave in 15 second increments until it's mostly melted. |
|
 |
|
| You could also use a double boiler to melt the chocolate, but since we're baking with it, not dipping things, it's not really worth the trouble. |
|
 |
|
| In a different bowl, add the flour, salt, and cinnamon.
|
|
 |
|
Stir until fully blended and set aside.
|
|
 |
|
| Add 4 tbsp. butter and sugar in the large bowl. |
|
 |
|
Beat on medium speed until smooth and fluffy. This
is called creaming.
|
|
 |
|
| Prepare the coffee and vanilla. You can also use some
dessert liqueur instead of water, such as Bailey's, Kahlua, Sheridan's,
Mozart, Godiva or Mozart. |
|
 |
|
| Decrease the speed to low and add the eggs, dissolved
coffee, and vanilla, blending until well incorporated. Stop to scrape
the sides of the bowl at least once. You may find that the butter
separates from the liquid. This is ok, it will be smooth again after
the next step. |
|
 |
|
| Mix in the melted chocolate. |
|
 |
|
| As you mix, the batter should become smooth. |
|
 |
|
| Mix in the flour mixture in batches. |
|
 |
|
| Mix just until it the flour is incorporated and the
batter is smooth. |
|
 |
|
| Spread evenly in the prepared pan. |
|
 |
|
| Bake for about 25 minutes, just until a toothpick inserted in the center comes out clean. |
|
 |
|
|
Cool them thoroughly in the pan on a wire rack for at least 1 hour, then cut into 16-24 pieces. |
|
 |
|
