Thursday, September 22, 2011

Sweet & Salty Tea Hole Brownies

When I was younger, my favorite dessert that my mom used to make us was Teahole Brownies. Apparently, these brownies were famous from a small school in Gainesville, Georgia (where I was born) called Brenau University. She had kept the recipe and now I get to make them! The brownies are nothing really to exciting, but it is the thick layer of frosting that is soooo amazing. Of course the recipe that I was given is great already, but I wanted to update them a little to suit my tastes. I used my favorite brownie recipe instead and added some salt and espresso to enhance the flavors. I know the picture doesn't really do it justice, but trust me these brownies are delicious, especially right out of the oven with some warm frosting spilling over the edges. Just take my word for it and make these... please! Enjoy :)
Sweet & Salty Tea Hole Brownies
For the Brownies:
1 ¼C AP Flour
1t Salt
2T Dark Unsweetened Cocoa Powder
11oz Dark Chocolate, Coarsely Chopped
2 Sticks of Unsalted Butter, Cut into 1inch Pieces
1t Instant Espresso Powder
1 ½C Granulated Sugar
½C Light Brown Sugar
5 Eggs, Room Temperature
2t Vanilla
Sea Salt, For Sprinkling

For the Icing:
1 Stick of Butter
1/3C Cocoa Powder
1 Box of Confectioners’ Sugar
1/3C Milk
Splash of Espresso
1t Vanilla
Sea Salt, For Sprinkling

1. Preheat to oven to 350 degrees and butter the sides and bottom of a 9x13 baking dish. Line the pan with parchment paper, and then set aside.
2. In a medium bowl, whisk the flour, salt, and cocoa power together.
3. Put the chocolate, butter, and espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add in the sugars. Whisk until completely combined, and then remove the bowl from the pan. Let the mixture come to room temperature before adding the eggs.
4. Add the 3 eggs to the chocolate mixture and whisk until combined. Add in the remaining eggs and whisk until combined. Add in the vanilla and stir until combined (do not overbeat). Sprinkle the flour over the chocolate mixture and, using a rubber spatula, fold the flour mixture into the chocolate until just a bit of flour mixture is visible.
5. Pour the batter into the prepared pan and smooth the top and sprinkle with sea salt. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely before adding the icing.
6. To Make the Icing: Melt the butter in a large saucepan. Stir in the cocoa, keeping the mixture hot. Add in the remaining ingredients quickly and beat until smooth. Spread warm icing on the cooled brownies, and sprinkle with a little more sea salt. 
7. Once the icing has slightly set, lift the brownies out of the pan, using the parchment paper, and cut them into squares. Serve immediately.

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