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!
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)
1/2 cup cocoa powder
1/2 cup all-purpose flour
1 cup semi-sweet chocolate chips
Preheat oven to 350°F. Lightly grease an 9 x 9 inch square pan. Set aside when done.
Place the butter in a heat-proof bowl and microwave until butter is completely melted.
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.
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.
In a separate bowl, sift the flour and cocoa powder together.
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!
Spoon the batter into the 9 x 9 pan. Spreading the batter evenly. Sprinkle the rest of the semi-sweet chocolate chips on top.
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.
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.
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.