Outrageous Brownies
MAKES 48 BROWNIES | LEVEL: BEGINNER
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If I haven’t mentioned this already, adding coffee to brownies and chocolate cake will elevate the chocolate to a whole new level. These brownies are the best brownies I’ve ever made. I’m all about a good shortcut, but brownies from a mix can’t hold a candle to homemade brownies from scratch. For minimal effort, you can have something truly outrageous.
Ingredients:
½ pound (2 sticks) unsalted butter, cut up into pieces
8 oz. (for batter) + 6 oz. (for add in) semisweet chocolate chips
3 oz. unsweetened baking chocolate, such as Baker’s
3 extra large eggs
1 ½ Tablespoons instant coffee granules
1 Tablespoon vanilla extract
1 ⅛ cup sugar
1 ⅛ cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups chopped walnuts, optional
Confectioner’s sugar for dusting, optional
- Preheat oven to 350.
- Line a 13×9 baking pan with foil. Grease with butter, sprinkled with flour or use cooking spray, like Baker’s Joy.
- Create a double boiler by placing water in a saucepan, with a heat-proof bowl resting over it (or use a double boiler if you have one). Over simmering water in the heatproof bowl, melt butter, 8 oz. semisweet chips, and the unsweetened chocolate, stirring until melted. Remove from heat and allow to cool slightly.
- In a large bowl, stir (don’t beat) together the eggs, coffee granules, vanilla and sugar. Stir the warm chocolate mixture into the egg mixture.
- Sift together ½ cup flour, the baking powder and salt. If you don’t have a sifter, you can place your dry ingredients in a bowl and use a whisk to combine. Add to the chocolate mixture.
- Toss the 6 oz. s (and walnuts if you’re using them) with ⅛ cup flour, and then add all of it to the chocolate mixture and mix.
- Pour the batter into the pan and bake for 20 minutes, rapping the pan on the oven shelf to release any air bubbles between the pan and the brownie dough. Bake for another 12-15 minutes. Don’t over bake. Insert a toothpick or cake tester to check to see if it comes out clean.
- Allow to cool thoroughly, and cut into squares. Freeze any leftovers in layers, using wax paper to separate the layers. For a really nice presentation, you can use a strainer or sugar shaker to sprinkle a little confectioner’s sugar on top.