tag:blogger.com,1999:blog-399953666507652031.post3432392207746966633..comments2007-06-28T08:30:00.831-07:00Deehttp://www.blogger.com/profile/00640058997702227911noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-399953666507652031.post-11931836804349487892007-06-28T08:30:00.000-07:002007-06-28T08:30:00.000-07:00I have a goodly supply of chocolate-covered coffee beans. These are fat balls, like marbles, ranging from dark choccy to white choccy, with a speckled combo in between. It works out to about 80% choccy against 20% coffee bean. When offering optional additions, I forgot to mention that I coarsely chopped about a cupful of those and folded them into the batter. More choccy. More bliss. (contented sigh)Deehttp://www.blogger.com/profile/00640058997702227911noreply@blogger.comtag:blogger.com,1999:blog-399953666507652031.post-8857783265518304742007-06-28T07:02:00.000-07:002007-06-28T07:02:00.000-07:00(After reading his note, I can't believe he doesn't have a proper kitchen.) Yes, just my sort of brownie. Yes too, more chocolate always. :) I'm addicted to this one before cooking it.Magenoreply@blogger.comtag:blogger.com,1999:blog-399953666507652031.post-63124401777416547522007-06-28T00:27:00.000-07:002007-06-28T00:27:00.000-07:00I love the idea of raspberries in brownies, Dee! When I get back to a proper kitchen with a proper cooker I shall dig out my secret brownie recipe (doesn't everyone have a secret brownie recipe) which is very similar to yours except for rather more chocolate (in the form of melted cooking chocolate -- 80% cocoa solids) and add raspberries.<BR/><BR/>Oh, and I'm with you -- a good brownie needs no topping at all. Unless you have spare chocolate about the place... :-)John Baileyhttp://oldgreypoet.wordpress.comnoreply@blogger.com