The viral brownies that literally started it all! To the hundreds of you who have made these brownies around the world, I love you, you’re forever special to me!
Servings: 16 brownies in a 9” pan
Ingredients:
– 1 oz semi sweet chocolate (28g)
– 3 oz dark chocolate (60-70% cocoa) (85g)
– 10 tbsp unsalted butter (140g)
– 3/4 cup sugar (170g)
– 2 eggs, room temperature
– 1 tsp instant coffee mixed with 1 tbsp hot water
– 1/2 cup all purpose flour (65g)
– 1/3 cup cocoa powder (best to use Dutch processed) (35g)
– 3/4 tsp salt
– 2 oz chocolate chips or chopped chocolate of choice (I mix milk and semi) (57g)
Method:
– Pre-heat your oven to 335F and line a 9” baking pan
– Melt the butter, 1 oz semi sweet and 3 oz dark chocolate in a microwave safe bowl, using 20 second increments in the microwave and stirring in between. Don’t overheat this mix
– In the meanwhile, whisk eggs and sugar on a standing mixer at medium-high speed until you achieve a light, thick & ribbony mixture
– Pour the chocolate & butter mix into the eggs and sugar and fold in gently
– Mix the instant coffee with hot water, and pour in. Gently fold
– Sift in flour, cocoa powder and salt, fold in
– Lastly, add 2 oz chocolate chips and fold
– Pour the batter into the lined pan. Add more chocolate on top if you’d like
– Bake for 20-25 min
– Let cool, cut & serve!!
Notes:
– Quality ingredients are key to getting the best brownies! I use @valrhonausa or @lindt_usa chocolate (you can use other good quality brands) and Valrhona Dutch processed cocoa powder
– Don’t skip the coffee! It really amplifies the chocolate flavor
– Take care not to overbake your brownies. Time can vary based on ovens, so you want to bring them out when they’re not completely liquid but they still have a jiggle & a toothpick comes out with slightly wet crumbs attached
#brownies #darkchocolatebrownies #fudgybrownies #brownierecipe #baking #chocolate #chocoholic