Warning: This is a high calorie blog post today. You might want to take a spin on your treadmill before reading…
One thing this blog will never be lacking is photos of bakeries. My bliss is to walk into a bakery, especially one that is aesthetically pleasing. My go-to spot when I am in Dallas is Bird Bakery. If you are ever in the Highland Park neighborhood, you must stop in for a delight for the eyes.
Bird bakes all the usual suspects – cupcakes, brownies, lemon bars, cookies and mini pies, merchandised beautifully on teared plates, cake pedestals and parchment lined trays. They also have a delicious sandwich, soup and salad menu.
I usually order their Bird cupcake — a vanilla cake with vanilla frosting in the loveliest shade of robin’s egg blue.
Your cupcakes are packaged up in the cutest egg cartons. Can you imagine receiving a gift of beautiful cupcakes presented in such a whimsical way?
My second favorite is their Mexican Hot Chocolate Brownie.
You can taste the subtle Mexican vanilla. Dense and very chocolately. It really is like a cup of cocoa!
I am sharing a brownie recipe today that Mr. Bee’s sister-in-law shared with me years ago. They are from a bakery in upstate New York. She once told me that even if the snow was 10-feet tall, she would still put on her snow boots and make her way to the bakery for these brownies. I make them as a special treat. They are super rich calling for 6 cups of chocolate chips, so they are not for the faint of heart. But boy, are they worth it.
Chocolate Chunk Brownies
Preheat oven to 325. Butter a 9×13 pan.
2 cups sugar
1/2 cup water (I use coffee)
2 tsp. vanilla
3/4 cup of butter
4 eggs, beaten
5 cups of semi-sweet chocolate chips
2 cups flour
1 tsp. baking powder
1 tsp. salt
1 cup chopped walnuts (I am not nutty, so I omit them)
1 cup semi-sweet chocolate chips
Place sugar, water (or coffee), vanilla and butter in a saucepan. Heat over medium heat to melt butter. When melted, remove from heat and add chips and eggs (be sure to temper the eggs by adding a little of the warm chocolate liquid first to increase the temperature of the eggs before adding the entire pan of chocolate), stirring often until chips melt.
In a large mixing bowl, blend remaining ingredients — flour, baking powder, salt, nuts and the remaining cup of chocolate chips. Add the melted chocolate mixture and stir until well combined.
Pour into pan and bake for 40-45 minutes or until a toothpick comes out clean.
Cool completely before cutting. To get a clean cut for the brownies, chill first in the refrigerator. Sprinkle with powdered sugar.
These are the perfect sweet to take to a potluck, your next girls night out, or when you are delivering a meal to an ailing friend. Enjoy!