Coffee Cream Brownies (with Gluten Free Option)

Grab a big glass of milk or a cup of coffee.  This dessert deserves a drink!

Coffee Cream Brownies (with Gluten Free Option)                         Printable Recipe

1/2 cup butter, cut up
3 ounces unsweetened chocolate broken into pieces.
3 eggs
1-1/4 cup sugar
1 teaspoon vanilla extract
3/4 cup flour (OR 1 cup Jules GF Flour)

2 Tablespoons whipping cream
3 - 4 teaspoons instant coffee*
2 Tablespoons softened butter
1-1/4 cup powdered sugar

1/3 cup whipping cream
6 ounces semi sweet chocolate chips

Preheat oven to 350 degrees.  Line 8 x 8 inch baking dish with parchment paper.  Leave paper hanging up and over edges.  I only used one piece.  It is mostly used to get the bottom off and the whole brownie lifted out for cutting.  In small glass bowl melt the unsweetened chocolate and butter, 15 seconds at time, stirring in between.  Allow to cool.

Whisk together eggs, sugar, and vanilla extract.

Add melted chocolate mixture to eggs and mix.

Dump in flour and whisk until flour is completely incorporated.

Should be a nice smooth ribbon of liquid chocolate!

Spread into baking dish.  Bake for 25-30 minutes or until toothpick inserted near center comes out clean. Cool completely.

Combine whipping cream and instant coffee.

Add butter and powdered sugar and beat until incorporated.  You can use a little more whipping cream if you need to get it thinner but don't use too much or it will be too thin.

Smooth onto brownies reaching the edge as best you can and keeping the layer even.

In small glass bowl heat up chocolate chips and whipping cream. 15 seconds at a time, stirring in between. 

When you start to stir it will look gloppy and grainy. 

Keep stirring and it will be smooth and glossy.  

Spread on top of coffee cream layer out to the edges.

I swirled the top a little to make it look pretty.  Allow to cool or put in the fridge to set up quicker.

Here is a little side view of it in the fridge.

Use parchment paper and take brownies out of the pan to a cutting board.  Use a long knife to cut with, cleaning it off  in between cuts. 

Store in airtight container.  I put wax paper in between the layers even though the chocolate was set up.

*At 3 teaspoons mine did not have enough coffee flavor for me so I will add another teaspoon next time.

Foodie Friends Friday Linky Party #83

Welcome to the Foodie Friends Friday Party!!

Teriyaki Chicken Kabobs

I love to grill and do so no matter the time of year.  You can't beat the flavor!  If the weather is not playing nice (like a downpour) I will use the grill pan indoors or you could leave the chicken off the sticks and cook them in a cast iron skillet.  

Teriyaki Chicken Kabobs (serves 3-4)                                   Printable Recipe

1/4 cup soy sauce* (or use my soy-free Fauxy Sauce)
1/4 cup water
1/4 cup Mirin (sweet cooking rice wine)
2 Tablespoons honey
1" knob of ginger (microplaned or chopped small)
2 pounds boneless skinless chicken breasts cut into chunks
bamboo skewers (soaked in water**)

Mix together soy sauce, Mirin, water, honey, and ginger for the marinade.  If your honey does not want to dissolve you can heat the liquid a little bit but be sure to cool it before you add your chicken. Cover and marinade for several hours.