Superbowl Sunday!

It's Superbowl Sunday! Woot woot. If you're having a superbowl party, but still haven't quite figured out what to make, OR if you're attending a party and forgot that you will need to bring something along (you will), fear not! I'm going to give you a few quick tips.

The key here is foods that are easy to pick up and don't take too many bites. We are, of course, talking about desserts here. If you didn't get online to www.lizzybeesbakery.com in time (you're missing out on the world's best brownies!), you can still make some of your own. Brownies are always a winner at a casual, low-key party.

Outrageous Brownie
(adapted from the Barefoot Contessa)

Ingredients

• 1 pound unsalted butter
• 1 pound plus 12 ounces semisweet chocolate chips, divided
• 6 ounces unsweetened chocolate
• 6 extra-large eggs
• 3 tablespoons instant coffee powder
• 2 tablespoons real vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 3 cups diced walnut pieces

Directions

1. Preheat oven to 350 degrees F. Grease and flour a 13x18x1 1/2 inch sheet pan.
2. Melt butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly.
3. Stir together eggs, instant coffee, vanilla, and sugar. Stir in warm chocolate mixture and cool to room temperature.
4. Stir 1 cup of the flour, baking powder, and salt. Add to cooled chocolate mixture. Toss the walnuts and the 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to chocolate batter. Pour in prepared pan.
5. Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan the brownie dough. Do not overbake! Cool thoroughly, refrigerate well, and cut into squares.

For faster results, try these awesome double chocolate cookies a la Martha Stewart:

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1/2 pound milk chocolate, 4 ounces coarsely chopped and 4 ounces cut into 1/4 inch chunks
• 1/2 cup (1 stick) unsalted butter
• 1 1/2 cups sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside.
2. Melt 4 ounces coarsely chopped chocolate with butter over double boiler. Let cool slightly.
3. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of electric mixer fitted with paddle attachment. Mix on medium until combined. Reduce speed to low, gradually add flour mixture. Fold in chocolate chunks.
4. Using a 1 1/2 inch ice cream scoop, drop dough onto parchment-lined baking sheets, spaced 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes. Cookies should be soft.
5. Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in air-tight containers at room temperature up to 3 days.

Enjoy the superbowl!