The Best Brownies I Have Ever Put In My Mouth!
Ok, I must admit that I have a bit of an obsession lately…Yes, I am obsessed with making the perfect scratch brownie. I’m not talking about the cakey bar type “brownie” recipes. Or dumping the mix from a box into the bowl and adding oil and eggs. I wanted a rich, moist, deep chocolate brownie that a 2″X 2″square of one satisfies your craving for the day. I have tossed many experimental batches in the trash and continue scratching my head wondering what am I missing?! Well, by golly, I have done it. I made the MOST amazingly rich and delectable brownies I have ever eaten in my 35 years of life.
The little ladies agree and have been sneaking licks from the bowl and the left over scraps from my circle cookie cutter. I tell them almost daily, that I have eyes in the back of my head. They OBVIOUSLY don’t believe me, but EVERY mother develops this talent by the time their child is walking. I mean, she’s seriously cute but REALLY? Am I not supposed to know you were consuming something yummy?!
Now let’s get to the good stuff. I promise you, this recipe doesn’t disappoint and you will never ever use that boxed stuff again.
The Perfect Fudge Brownies
Yields: 12-16 pieces (depending on your portion control!)
10 Tbsp unsalted butter
1 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup good cocoa powder (I love Ghirardelli brand)
1/4 tsp salt (heaping)
1/2 tsp instant coffee (I prefer Starbucks VIA)
2 tsp pure vanilla extract
1/2 cup mini semi sweet chocolate chips (I love Ghirardelli as well)
1/2 cup all purpose flour
One large pyrex bowl
One pot (We will be using a double boiler method)
8X8 nonstick pan
1. Preheat oven 325 degrees. Line a 8×8 pan with tin foil for easy removal after baked and cooled. I
also like to spray the foil with nonstick spray.
2. Put about 2 inches of water in the pot and place on burner using a medium to medium-high heat.
Place pyrex bowl on top. You are using a double boiler method for these brownies, trust me it
makes a huge difference!
3. Place butter in the pyrex bowl and melt thoroughly using a whisk to stir out lumps. Add both
sugars, cocoa powder, instant coffee, and salt. Mix on double boiler until mixture is completely
wet looking and well combined. Remove bowl from heat and set aside for about 5 minutes until
|Incorporating dry ingredients on double boiler in hot melted butter.|
|After all ingredients are mixed on double boiler.|
4. Add 2 eggs when the mixture is not hot enough to cook the eggs (yuck, can you imagine?). Mix
eggs well and add vanilla.
5. Mix in flour and finally add the mini chocolate chips. Batter will be thick. Using a spatula, pour
into prepared pan.
6. Bake at 325 for 25 minutes. Toothpick will be mostly clean and edges will definitely look done.
Allow to cool completely before removing the tin foil from pan.
Be Careful! I seriously burnt my tongue because I just couldn’t wait to try one! But it was totally worth it. I mean just look at the gooeyness, heaven in every little bite.