"THE ULTIMATE DARK AND FUDGY BROWNIES

By RoketJSquerl

Ingredients

• 3/4 cup (175g | 6oz) butter, melted
• 1-2/3 cup (250g | 9oz) finely chopped unsweetened chocolate
• 2 cups (400g | 14.1oz) granulated sugar
• 3 large eggs
• 1 tsp instant coffee granules (optional)
• 1 tbsp hot water
• 1 tbsp vanilla extract (store-bought or homemade)
• 1/2 tsp salt
• 1 1/2 cup (180g | 6.3oz) unbleached all-purpose flour
• 1 cup (180g | 6.3oz) semi-Sweet Chocolate Chips
• 1 cup (100g | 3.5oz) walnuts, coarsely chopped (optional)
• 3/4 cup (115g | 4oz) finely chopped unsweetened chocolate), melted
• 1/4 cup (60g | 2oz) butter, softened
• 3 cups (360g | 12.75oz) powdered sugar
• 1 tbsp instant coffee granules (optional)
• 6 tbsp boiling water

Details

Servings 9
Adapted from eviltwin.kitchen

Preparation

Step 1

The batter
Preheat your oven to 350°F. Grease a 9” square baking pan and line the bottom with parchment paper, leaving a bit of an overhang on either side for easier unmolding.
Pour the melted butter over the finely chopped chocolate and stir until smooth. Finish melting the chocolate over a double boiler or in the microwave. Make sure that you don't let the chocolate get too hot, as it would cook the eggs if it did. Just let it get hot enough so all the chocolate gets completely melted.
In a separate bowl, put the sugar, eggs, coffee granules (that you will have previously diluted in the hot water) vanilla and salt. Mix with a fork until just until combined, no more. You do not want to overmix this mixture, as you do not want to incorporate air into those eggs. Delicately fold in the melted chocolate mixture.
Add the flour all at once and stir with a rubber spatula until just combined. Fold in chocolate chips and nuts (if using), mixing once again just until combined, no more.
Pour the batter into the prepared pan and spread to an even thickness. Bake for 38 to 40 minutes, or until the edges are firm to the touch but the center is still somewhat soft. Do not overbake! Take the brownies out of the oven and place them on a wire rack to cool completely.
The frosting
Dilute the instant coffee in the hot water.
Place the melted chocolate, powdered sugar and about half the coffee in a large mixing bowl. Mix carefully with a wooden spoon or with an electric mixer ON LOW SPEED until the icing starts to come together. Add more coffee, about a teaspoon at a time, and mix well with the electric mixer on medium-high speed between each addition, until you get your icing to the desired consistency.
When the brownies are fully cooled, frost them with the icing and then sprinkle with a little bit of extra chopped walnuts and chocolate chips, if desired.
Refrigerate for about an hour for easier slicing.