
Brownie recipes are much like chocolate chip cookie recipes, everyone seems to have their own favorite recipe and thinks theirs is the best. I get it. There are so many variations and are a standard dessert go-to for many. I personally like my brownies chewy and dense. (Oh, and super chocolaty *duh*) After doing some “brownie research” for this post, I concocted a Brownie recipe that is chocolaty, chewy and even had a secret ingredient to elevate the chocolate flavor —INSTANT COFFEE! I made a batch of these brownies this weekend. My boys were licking their plates to get every last crumb and morsel. A true sign of a recipe gone right!
P.S. The coffee is totally optional, but must say it does give it a great boost!
Ingredients
1 cup butter (2 sticks)
3/4 cup brown sugar
3/4 cup white sugar
¼ tsp salt
1 tsp vanilla
1 tsp instant coffee diluted with 1 tsp of hot water (or 1 tsp of coffee extract)
3 eggs
1 yolk
1/2 cup cocoa powder
1/2 cup all-purpose flour
1 cup semi-sweet chocolate chips
Instructions
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Preheat oven to 350°F. Lightly grease an 9 x 9 inch square pan. Set aside when done.
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Place the butter in a heat-proof bowl and microwave until butter is completely melted.
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Add the brown sugar, white sugar and salt while the butter is still warm. Mix to combine the butter and sugars together until you have a smooth consistancy.
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Add the vanilla, shot of instant coffee (or coffee extract) , eggs and egg yolk to the butter and sugar mixture. Whisk in the eggs until they have been incorporated into the butter sugar mix. With a hand mixer, approx. 2 minutes until the mixture is well combined and is light in color.
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In a separate bowl, sift the flour and cocoa powder together.
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Add the dry mixture of flour and cocoa powder into the wet ingredients and mix it in until just combined. Add about ⅔ of the semi-sweet chocolate chips halfway through the mixing in of the flour. The goal is to make sure the batter is not over-mixed when the flour is being incorporated. Important: Do not over mix!
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Spoon the batter into the 9 x 9 pan. Spreading the batter evenly. Sprinkle the rest of the semi-sweet chocolate chips on top.
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Bake for 30 – 40 minutes. If you like your brownies fudge-like, stick closer to 30 minutes. If you like you brownies a little more well done, 40 minutes.
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Remove from the oven and let it cool down to room temperature. Chill in the fridge for a couple of hours. Brownies that are chilled are easier to cut.
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Cut the brownies into squares with warm knife and serve.
Fenway Serving Tip: Drizzle with chocolate syrup, a dollop of whipped cream and lightly sprinkle with cocoa powered for an impressive presentation.