Rich Brownies

By contessawannabe

Ingredients

• 8 ounces unsalted butter
• 14 ounces total semisweet chocolate chips divided into 8 ounces and 6 ounces
• 3 ounces unsweeted chocolate
• 3 large eggs
• 1 TBSP instant coffee powder
• 1 TBSP vanilla extract
• 1 1/8 cups refined white sugar
• 1/2 cup all purpose flour (for batter)
• 1/8 cup all purpose flour (for chips)
• 1/2 Tbsp baking powder
• 1/2 tsp kosher salt

Details

Servings 10

Preparation

Step 1

Preheat oven to 350; grease & flour 13x9x1 1/2 baking dish.

Melt butter, 8 ounces of chocolate ships and unsweeted chocolate (microwave is fine). cool slightly.

In a separate bowl, stir together eggs, instant coffee, vanilla and sugar. With a wood spoon, stir in warm chocolate mixture throughly and cool to room temperature. Set aside.

In another separate bowl, stire together the 1/2 cup of flour, blking powder and salt. With a wood spoon, add that to the cooled chocolate mixture until thoroughly incorporated.

In another separate bowl toss the 1/8 cu of flour with the 6 ounces of chips to coat. Throw away the extra flour and add the flour-coated chips to the chocolate mixture. pour into the pan.

Bake 30 minutes or until tester comes out just clean (too wet + gummy brownie; completely dry + overdone brownie). About halfway through baking, tap the pan against the oven shelf to release air.

Cool to room temperature, then refrigerate overnight. Remove from refrigerator a few hours before serving and cut. Serve at room temperature.