Make Mocha Brownies, and stamp shapes with any size heart-shaped cutter. You’ll have lovely brownies and also a grand snacking plate of in-between. This, as Josie will tell you, is easily the best part.

I have no new insights on brownies, and good is the only word that fits.  Brownie ties run deep and satisfy deeply; good from scratch, good from a mix, from the counter, the bakery, the party and the potluck. Surely every American man, woman, child and beast enters the world begging for brownies.

Years ago I dreamed of moving to Paris and opening a bakery – a cozy ex-pat shop with coffee, apple pie, chocolate chip cookies and brownies, every kind of brownie – iced or bare, with or without nuts, I was sure that Le Brownie would draw cheeky Parisians and comfort-seeking Americans. But today, after baking and eating enough fancy desserts – and brownies – to fill that imaginary store and more, I’m happy here, feeding my friends something pretty – something sweet, low, and easy.

I’ve learned the great chocolate secret: with just a few kitchen basics, the humble brownie easily climbs to a plated dessert, and wows your guests without overwhelming you.  Ready?  I mean, it’s a brownie.  You’re always ready.

Warm Mocha Brownies with Strawberries & Cream

You will need:

4 – 6 mocha brownie rounds
whipped cream
1-2 squares of good chocolate – Baker’s semi-sweet works fine
large strawberries
powdered sugar

About 1/2 hour before serving, preheat oven to 300 F.

Brownies: make a 9 x 13 pan of deep, dark Mocha Brownies (recipe below). When completely cool, cut shapes from the brownie “slab” with a tall, fluted cutter.  Wrap the cut brownies in foil and set aside, up to one day ahead.  Gather and eat the brownie scraps.  Immediately.

Whipped Cream: Using an electric mixer, beat about one cup of heavy cream with a little powdered sugar to nice, soft peaks. If you’re short on time, you can certainly use ready-made whipped cream. Set whipped cream aside.

Chocolate Shavings: Use a microwave to barely soften the chocolate squares, heating for a few seconds only. Watch carefully – chocolate should not feel warm or melted, just barely softened and room temperature.

Over a small plate, hold a chocolate square in one hand and a vegetable peeler in the other. Pull peeler down one long side of square to create rough curls and shavings. Repeat until you’ve created a small chocolate heap, and set plate aside.

Strawberries: slice or “fan” large strawberries and set aside.

Serving: Place mocha brownie rounds on a baking sheet, and warm in preheated oven for about 5 minutes, just to heated through.

Remove from oven and immediately place each round on a plate. Spoon or pipe whipped cream atop each brownie. Using a spoon, sprinkle chocolate shavings over whipped cream. Sift powdered sugar lightly over each dessert and garnish plate with strawberries. Voila!

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Mocha Brownies

1 cup (2 sticks) unsalted butter
2 1/2 cups golden brown sugar, packed
1 tablespoon instant espresso or coffee
6 ounces unsweetened chocolate
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt

Preheat oven to 325 F.

Cut parchment or waxed paper to fit the bottom and sides of a 9×13-inch baking pan. Butter or cooking spray the pan. Press in the parchment or waxed paper to fit, and butter or spray again. Set aside.

In a large, microwave-safe bowl, combine the butter, brown sugar, instant espresso or coffee, and chocolate. Microwave on high for 1 minute, then stir. If chocolate is not softened, continue to microwave at 20-second intervals, removing before completely melted. Set aside to cool, stirring occasionally to release steam, at least 5 minutes.

Whisk the melted mixture to smooth, then whisk in eggs and vanilla to thoroughly combine. Switch to a spatula, and mix in the flour and salt until just combined. Pour mixture into prepared pan and smooth top with spatula. Bake in 325 F oven for approximately 30-35 minutes, or top appears dry, feels almost firm and a toothpick inserted in the center comes out nearly clean. Remove from oven and cool.

When completely cool and firm, run a knife around the edges of the pan. Turn the brownie sheet out onto a baking sheet, then invert again onto a work surface. Cut into squares or use cutter to create shapes, and serve.

Here is what we do:

Make enough brownie batter for a generous half-sheet pan (or 11 x 15″ jelly-roll pan) – add some cold coffee or espresso for extra oomph.

In a small bowl, mix Skor Toffee Bits or Heath Bar Baking Bits with chopped almonds, pecans, or hazelnuts. Sprinkle nut-candy mixture over half the brownie batter, pressing lightly to adhere, and leave the other half plain. Bake, and cut each side into squares or shapes.

Of course any brownie is good by itself, but now you’ve got two, with names -Toffee Almond Brownies and Espresso Brownies – you’re a genius! Two looks, two tastes, two textures, for the price of one pan.  That crowd will think they’re in brownie heaven.

My apologies to readers who have seen this tray before.

But it’s not too hard on the eyes. That reminds me…I need to make some rugelach.