I had to make something to take to an after-production Dessert Reception, put on by the Drama Department’s Parents’ Club at T’s high school. Originally I’d intended making some sort of cookies, but L suggested brownies instead and I couldn’t think why not.
This turned out to involve three trips to the grocery—two that I more-or-less planned, and one when I found that although I’d remembered to check the sugar, the butter, the chocolate and the instant coffee, I hadn’t remembered to see whether I had enough eggs, and I was two short.
So after all that thrashing around, I got the brownies assembled and in to bake; they ought to be through about in time for me to pick up L and take her first to the doctor for a physical and next to the school, where she’s being the wardrobe mistress for T’s production.
LILLY & COMPANY’S BLACK PEPPER BROWNIES
| ¾ pound salted butter | 6 eggs | |
| 2 cups brown sugar | ½ pound bittersweet chocolate (Callebaut recommended) | |
| 2 teaspoons instant coffee crystals | 1½ cups flour | |
| 2 teaspoons vanilla extract | 1 cup chopped pecans | |
| 2 teaspoons finely ground black pepper |
Butter a 9”x13” baking pan and line it with kitchen parchment or waxed paper. Melt the chocolate in the top of a double boiler. Cream the butter with the brown sugar until fluffy. Beat in the coffee, dissolved in the vanilla extract, and pepper. Beat in the eggs, one at a time. Stir in the melted chocolate. Stir in the flour, then fold in the pecans. Bake at 350 F. for about 30 to 35 minutes, or until a toothpick comes out a little wet with crumbs adhering. The brownies will set well if they are put in the freezer for about 20 minutes when they come out of the oven (don’t try this with a Pyrex pan). Makes about two dozen two-inch brownies.
Lilly & Co. Delectables
Austin, TX
You must meet Charlie Brown at the outback and get the saxophone. Fnord.
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