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Feast it Forward, Townies

Recipe by: Claire Thomas



  • 2 cups flour
  • 8 oz butter, room temp
  • 1/2 cups powdered sugar
  • 1/4 cup cocoa powder
  • 1/4 cup grated dark chocolate
  • 1/4 teaspoon sea salt


  • 3 1/2 oz semi sweet chocolate
  • 8 Tbs butter, browned
  • 3. 4 eggs, at room temp
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 1/4 cup unsweetened cocoa powder (I used Valfhona)
  • 1/2 teaspoons sea salt
  • 1 cup flour
  • 2 teaspoons vanilla extract
  • 1/2 cups coffee, room temp
  • 1 cup semi­sweet chocolate chips


Preheat oven to 350 degrees

For the crust mix together the ingredients until it forms a dough. With your hands, spread the dough on the bottom of a greased 9×13″ baking dish and pat down so it’s evenly distributed. Bake at 350F for 20 minutes, until firm. Set aside for immediate use.

While the crust is baking, get started on the brownie part of the dish. Sift together the flour, salt and cocoa powder. Meanwhile, melt the chocolate in a bowl over boiling water. In a small pan over medium heat, melt the butter until it just turns golden brown. Pour the brown butter into a bowl, scraping the pan to get the brown bits (this prevents it from overcooking). Add the coffee to the bowl of melted chocolate and brown butter. Beat together the eggs and sugar until thick and shiny (2 minutes). Continue beating on low while adding flour mixture and wet ingredients alternatively. Finish with the vanilla. Do not over mix. Fold in the chips. Pour over the still warm crust. Bake for 45 minutes. Cool completely before cutting.

2018-03-07T21:54:45+00:00June 12th, 2015|Categories: Desert, Recipes|0 Comments

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