I'm certainly in the habit of baking often for them - and they eat anything! Cupcakes, cookies, brownies, and of course cherry pie! Many times I arrive at their desks just in time for their shift to start at 3 or 4pm with a container to take and pass. It's bonded me with them, that's for sure!
We've also had several pot luck-type gatherings for the department as a whole lately too. One was a going away lunch for one of the administrative assistants, Hilda. And another was a multi-area recognition for Administrative Assistants Day.
Truth be told I believe that the baking must get old for folks to anticipate. So for the first gathering I made crockpot queso - smooth white cheese with ro-tel tomatoes and beef to smother over tortilla chips. Yes, I only learned to make that AFTER moving to Texas! I have one team that will ask for it special - "and Miss Jude will you make it with sausage this time?"
And during the festivities several people said, "where's Jude's brownies?" Well I'll be darned - I couldn't imagine that they'd go looking for baked goods! And now they are asking for the recipe .. so when I was sharing it with them, I thought it best to post it here as well!
Annie's Eats Triple Chocolate Brownies
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| photo courtesy of Annie's Eats |
Chewy, Fudgy Triple Chocolate Brownies
Yield: about 12-16 servings
INGREDIENTS
5 oz. semisweet or bittersweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
8 tbsp. unsalted butter, cut into quarters
3 tbsp. cocoa powder
3 large eggs
1¼ cups (8¾ oz.) sugar
2 tsp. vanilla extract
½ tsp. salt
1 cup (5 oz.) all-purpose flour
2 oz. unsweetened chocolate, chopped
8 tbsp. unsalted butter, cut into quarters
3 tbsp. cocoa powder
3 large eggs
1¼ cups (8¾ oz.) sugar
2 tsp. vanilla extract
½ tsp. salt
1 cup (5 oz.) all-purpose flour
DIRECTIONS
- Place an oven rack in lower-middle position and preheat the oven to 350° F. Line an 8-inch square baking dish with foil and spray lightly with nonstick cooking spray; set aside.
- In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter, stirring occasionally until smooth. Whisk in the cocoa powder until smooth. Set aside to cool.
- In a medium bowl, combine the eggs, sugar, vanilla and salt; whisk until combined, about 15 seconds. Whisk in the warm chocolate mixture until incorporated. Then stir in the flour with a wooden spoon until just combined. (It took me a while to get the flour evenly incorporated and I was worried it would affect the texture of the brownies, but they turned out fabulously – no need to worry.) Pour the mixture into the prepared pan and spread with a spatula to make an even layer. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35-40 minutes. Transfer the pan to a wire rack and let cool to room temperature, about 2 hours.
- Remove the brownies from the pan using the foil and transfer to a cutting board. Cut into squares as desired. Store in an air-tight container.














