Notting Hill (film) –
Anna Scott: Wait, what about me?
Max: Sorry, you think *you* deserve the brownie?
Anna Scott: Well a shot at it at least huh?
William: Well, you’ll have to fight me for it, this is a very good brownie.
Valentines Day is a few short days away, and I cant think of a more perfect excuse to make a batch of brownies and watch one of my favorite Romantic Comedies of all time – Notting Hill
Hugh Grant plays the adorable and charmingly british, travel book shop owner and Julia Roberts is gorgeous and sweet as the America Actress who falls for the ‘normal bloke’. It has all my favoite RomCom qualaties – fairytale love story, British accents, and brownies.
Not just any brownie. This brownie is so good the last one must be earned, faught for by only those willing to compete for the title of “saddest act”.
Rich, dense, fudge-y brownies with a slightly crunchy top. Made with the finest quality cocoa powder and chocolate chips. Now I’m not saying you have to have the saddest act to win the last brownie, but this brownie is so amazing its totally worth fighting for.
Notting Hill Brownies
Makes about 20 brownies (depending on how big you cut them)
Ingredients:
4 large eggs
1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder
1 tablespoon vanilla extract
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups chocolate chips
Directions:
- Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan
- In a medium-sized saucepan set over low heat, melt the butter and sugar, stiring to combine. The mixute should look shiny but not reach the point of boiling. Remove from heat and set aside.
- Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 4 minutes. It will be very thick.
- Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
- Add the flour and chips, stirring until smooth.
- Spoon the batter into a lightly greased 9″ x 13″ pan.
- Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.
- 4 large eggs
- 1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 1 tablespoon vanilla extract
- 1 cup (2 sticks) unsalted butter
- 2 1/4 cups sugar
- 1 1/2 cups All-Purpose Flour
- 2 cups chocolate chips
- Preheat the oven to 350°F. Lightly grease a 9" x 13" pan
- In a medium-sized saucepan set over low heat, melt the butter and sugar, stirring to combine. The mixure should look shiny but not reach the point of boiling. Remove from heat and set aside.
- Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 4 minutes.
- Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
- Add the flour and chips, stirring until smooth.
- Spoon the batter into a lightly greased 9" x 13" pan.
- Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.
