Step 1—Prep the oven and pan: Preheat the oven to 350°F. Line bottom of an 8- or 9- inch square pan with parchment paper or aluminum foil, extending the paper or foil beyond the pan to make handles (this will allow you to lift the brownies out of the pan while still warm). Lightly coat the paper or foil with nonstick cooking spray.
Step 2—Make the chocolate mixture: Place the butter and unsweetened chocolate in a microwave-safe container and heat in 30-second increments, stirring between each session, until the mixture has melted. (Or warm the butter and chocolate in a small saucepan over very low heat. Be sure to stir continually to prevent scorching.) After the chocolate mixture is melted and smooth, stir in the cinnamon and espresso powder. Set aside.
Step 3—Create batter and bake: In a large mixing bowl, whisk the eggs and egg yolk. Whisk in both of the sugars and the salt. Whisk in the chocolate mixture from Step 2. Switching to a spoon or spatula, stir in the flour, baking powder, and chocolate chips. Blend enough for a smooth batter, but do not overmix or you’ll produce gluten in the flour and toughen the brownies. Pour the batter into the pan and bake about 30 minutes. Underbaking is smarter than over-baking. The brownies are done when the top surface has become solid and displays small cracks. Remove from the oven and allow to cool in the pan no more than 5 minutes. Using the parchment paper (or foil) handles that you made in Step 1, carefully lift the entire brownie cake out of the hot pan and allow to finish cooling on a rack. Cut into small or large squares and eat with joy!
Makes about 3 dozen cookies
Step 1—Prep: Later in this recipe, you will need to add the following ingredients very quickly, so get them ready now. Measure out the roughly chopped nuts (toast them first for better flavor; see how at the end of this recipe). Set the nuts aside. In a small bowl, mix the Nutella and vanilla and set aside. Line two large baking sheets with parchment or wax paper. This is where you will drop the hot, no-bake cookie dough.
Step 2—Cook up the batter: Place the butter, sugar, salt, milk, and cocoa powder in a nonstick saucepan. Bring this mixture to a boil while frequently stirring to prevent scorching. Boil for 2 minutes. (Be sure to boil for the full 2 minutes to get the best result.)
Step 3—Remove from heat and finish: Remove the pan from the heat. Wait 2 full minutes for the boiling to subside and the mixture to cool off a bit. Stir in the Nutella-vanilla mixture and the chopped nuts.
Step 4—Drop and cool: Drop the cookies by the tablespoon onto the lined baking sheets. As they cool, they’ll harden. To speed up the hardening process, slip the pan into the refrigerator. Then pick one up, take a bite, and become a chocolate zombie!
Makes two 6-ounce servings
Method: Fill an ice tray with the coffee and freeze. Place the coffee ice cubes in a blender. Add the milk, ice cream, cocoa powder, and cinnamon. Pulse the blender to chop the coffee ice cubes into fine particles. You can either create a very icy drink (like a frozen margarita), or run the blender full speed until the mixture is liquefied and smooth. Pour the coffee mixture into two glasses. To finish with flare, crown each glass with a dollop of sweetened whipped cream and top with chocolate shavings and/or a light sprinkling of cinnamon. Drink with joy!
