Alice B. Toklas was a partisan of the Avant-Garde movement and Gertrude Stein's life partner. And she wrote a cookbook in 1954 which contained a number of recipes with a particularly special ingredient. Her brownies were refered to in a 1968 Peter Sellers film, in a 1969 "Holywood Palace" segment, and even in an episode of "Bewitched"!
I'm sorry to disappoint, but the recipe I use does not include Alice's special ingredient. They are eminently worthy anyway. I'll give the recipe as it is printed and will add my personal amendments in the photo captions.
Preheat the oven to 350 degrees farenheit.
Butter and flour a 13x9 cake pan
4 ounces unsweetened chocolate
2 sticks butter
2 cups sugar
1/2 t cinnamon
|I always chop the chocolate before melting because it melts much quicker that way|
|I use either raw or brown sugar|
|I use a heaping tsp. of cinnamon (I have a passionate love of cinnamon)|
4 large eggs
1 tsp. pure vanilla extract
1 1/2 tsp. instant espresso or coffee powder dissolved in 2 tsp. water
|I've started using finely ground coffee beans in place of instant and usually squirt in extra vanilla (see cinnamon)|
Stir in until just mixed:
1 cup flour
|I have used fresh ground whole wheat and mixtures of that with all purpose. This time I used "white wheat" flour.|
2 cups chopped bittersweet or semisweet mini chips
|Chopped Ghirardelli extra dark chips are the best, but expensive, Nestle's do just fine (I don't bother chopping them)|