Deep, Dark Brownies

By Addie

These are extremely moist- not cakey at all, and I have to say that they’d be terrific with a big scoop of vanilla ice cream. I like to refrigerate them until they are quite firm, then cut them cleanly with a sharp knife, then bring to room temp again.

Ingredients

• 3/4 cup all-purpose flour
• 1 Tablespoon cocoa powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, plus more for pan
• 3/4 teaspoon instant espresso powder
• 5 ounces semisweet chocolate bar, finely chopped
• 3/4 cup granulated white sugar
• 1/4 cup light brown sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup semisweet chocolate chips

Details

Adapted from recipegirl.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. Butter an 8x8-inch pan. Line with parchment paper and let it hang over two sides. Butter the parchment.

2. In a medium bowl, sift together flour, cocoa powder, and salt; set aside.

3. In a large saucepan, combine butter and espresso powder. Heat on low and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth. Remove from heat and stir in both sugars until combined. Let cool slightly.

4. Whisk eggs and vanilla into the chocolate mixture and keep moving the batter around until combined and no longer grainy-looking. Add flour mixture to batter and stir just until combined. Stir in chocolate chips.

5. Pour batter into prepared pan; smooth top with a greased spatula. Bake until a toothpick inserted in the center comes out with a just a few moist crumbs attached (28 to 30 minutes). Don't over bake! Let cool completely. Cut into pieces and serve or store



REVIEWS:

I made these with my daughter today. She has been sick so I wanted to make something comforting…and really what is more comforting than a gooey chocolate brownie and milk? They are moist and delicious as promised.

Hmmmm! This brownie is sooo delicious! Though I must say, it is quite full on and not for the faint hearted!!

My 3 year old daughter does not like chocolate and she loves these! They are moist and have a rich deep flavour of cocoa with just an underlying hint of coffee. And the chocolate chips add another dimension when you bite into them. I’m having one right now! Bravo
I too am not a chocolate lover myself and can resist it with ease. But, if I am making anything chocolate I always use the best powders and cacao I can find.

Awesome recipe. I added cinnamon and substituted with sucanat and florida crystals. Plus I made one batch with walnuts and the other with pecans. These really curled my girl’s toes.

This is an amazing recipe! I’ve made it several times now, and each time it has been a success.

Now I need to make 3 tier professional looking (fondant and all) chocolate cake for my parents anniversary. I was hoping to use a variant of this recipe to make the chocolate cake. I still need the cake to be dense because I want to make at least 3 layers in each tier. Can I just add some baking soda (and how much?) to it to make it a little bit more cake like but still keep it pretty dense so that it can handle the layers and tiers? Also, is there some way that I can avoid having the brownie crust form on the top? It’s not a big deal if it does form, I can just cut it off since I’ll need to do that anyway to layer the cakes.

Any Input would be great appreciated. I LOVE this recipe and I hope I am able to use it for the cake. Once again, thank you so much recipegirl for this recipe!

Lori Lange replied: — April 17th, 2011 @ 12:46 PM

@chocoholic, Oh goodness, I’m afraid I can’t help you with this. The only thing I can suggest is to just do some experimenting and see what you can come up with… or look for more of a “brownie-cake” somewhere else. Wish I could give you an answer! Let me know if you figure it out!

5

Lizzy — December 18, 2011 @ 7:03 PM

By far the most DELICIOUS, perfect brownies I’ve ever made! They are chewy, gooey, and rich. I omitted the espresso because I didn’t have any on hand. yum! thanks for the recipe, will definitely be making it again and again :)
6

Susan — February 18, 2012 @ 5:04 PM

Thank you! Thank you! Thank you! This is an awesome brownie!! My husband loved these so that makes me extremely happy! :)
7

Ann — May 20, 2012 @ 6:53 AM

Tried the recipe out. Turned out delicious. Love the underline flavour of coffee that is left on. Wish I could post a pic of the brownies. Thanks for the recipe!

Thank you very much for this Great recipe!!! I have tried a lot of cakes and brownies recipes in the internet and most of them are all a waste of time!! This one is really very Good, very moist and chewy!! Cant thank you enough… Best brownies ever! :-)

I made these brownies today and they are über rich, moist,super chocolatey and delicious!! They are perfect with a scoop of vanilla ice cream… So, so good!!!

These brownies are incredible! For a girl who has moved overseas and doesn’t have access to the “easy” boxed stuff anymore, this recipe has officially been dubbed a staple :) Thank you so much for sharing and for making it possible for me to share a small taste of home with brownie novices in Europe.