I get to spend the day sewing with friends.

I'm bringing brownies for everyone to snack on.  The recipe can be found here, but I used 1 teaspoon of mint extract in place of the espresso powder.

It's the last day of teacher appreciation week.  Our assignment for today was to send in something to pamper the teachers. hmmm...

well I think sitting down with a big old chocolate chunk brownie can be a bit pampering.

Cj usually does a little tour of the school as part of his morning routine, so I put him in charge of deliveries.  I'm told that as he handed them out he said, "here is one of my mom's famous brownies."

I don't know that I would throw around the word famous, but they are pretty good.

I also have to add that I don't have nine kids.  I sent along treats for each of the kid's classroom teachers, cj's two associates, along with his resource teacher and speech therapist, and their art, music, and P.E. teachers.

mybricole brownies

6 1/2 ounces chocolate chips

1 1/2 stick butter

1 2/3 cup sugar

1 teaspoon espresso powder

1 1/2 teaspoon vanilla extract

1 cup flour

pinch salt

3 eggs

4 oz. bittersweet chocolate chopped into big pieces

Preheat oven to 350 degrees.

Butter and line a 9" x 13" pan with parchment.  Set aside.

In a heatproof bowl, melt chocolate chips and butter together over a pan of simmering water.  Stir until melted and smooth.  Remove from heat.

Add sugar and stir with rubber spatula until well blended.  Stir in espresso powder and vanilla.

Add flour and salt.  Stir gently until well incorporated.

Add eggs.  Stir until thick and smooth.

Gently stir in chocolate chunks.

Pour the batter into the prepared pan and smooth top with rubber spatula.  Bake 30-35 minutes.