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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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All I can say is WOW. I am not a brownie lover, but this is the best brownie I've ever had. I didn't have instant espresso powder so I used a splash of coffee instead. Very simple and quick to make and fudgy! Keep in mind, you won't be able to cut them into squares until they are completely cool. In warm weather, store in the refrigerator. Recipe courtesy of Debbie Macomber's Cedar Cove Cookbook. Ingredients:
5 eggs (large) |
3 1/2 cups granulated sugar |
1 tablespoon vanilla extract |
1 cup unsalted butter |
8 ounces unsweetened baking chocolate, coarsely chopped |
1 tablespoon instant espresso powder |
1 3/4 cups all-purpose flour |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 375.
2. Set rack to upper third of oven.
3. Line a 9x13 baking pan with a large sheet of foil, pressing foil so it fits into the pan.
4. Lightly butter foil.
5. In a large bowl with electric mixer on high speed, beat eggs, sugar, and vanilla 10 minutes, until blended.
6. Meanwhile, in a glass measuring cup, microwave butter and chocolate until almost melted.
7. Stir in espresso powder until combined.
8. Reduce mixer speed to low. Add chocolate mixture until well blended.
9. Mix in flour and salt until just combined.
10. Pour batter into prepared pan.
11. Bake 25 minutes, until top is shiny and slightly cracked along edges.
12. Brownies will be soft and gooey in the middle.
13. Do not over bake.
14. Transfer to wire rack to cool.
15. When completely cool, use foil edges to lift brownies out of pan.
16. Cover and let sit at least 4 hours before cutting.
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