These require a glass of cold milk or a scoop of ice cream on top. I like a big square with a cup of coffee or espresso in the morning, shhhh…..it’s a breakfast of champions secret! Topped with powdered sugar over a thin crust on top working towards the fudgy middle, it is the perfect bite. It will leaving you wanting seconds….or thirds!
I use a combinations of chocolates for the this one to create a deeper, rich flavor to give these chocolaty squares more body. You can use any chocolates you want.
I came up with the combinations for chocolates because when I was making this recipe I did not have enough of one type of chocolate, so I had to substitute. And boy did it pay off! One of my first desserts I made. I promise, bring to a party or get together and someone will ask you to lick the bottom of the bowl. It is how I gained my confidence to get back in the kitchen!
For extra fun, try my pecan pie brownies!
THE Brownie
Ingredients
- 1 cup unsalted butter
- 1 4-ounce unsweetened chocolate baking bar
- 1/2 ounce (1 square) milk chocolate baking bar
- 1/2 ounce (1 square) semi-sweet chocolate baking bar
- 1/4 teaspoon espresso powder
- 1/4 cup unsweetened cocoa powder
- 2 cups white sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
- 1 1/4 cup flour*
- 3/4 cup chocolate chips, your choice
Directions
- Pre-heat oven to 350 degrees F. Grease or line with parchment a 9×9 baking dish.
- In a large non-stick sauce pan,over low heat, melt unsweetened, milk, and semi-sweet chocolate with butter until completely melted. Patience is required!
- Whisk in cocoa powder and espresso powder until melted.
- Remove from heat, let sit 1 minute.
- Add sugar, salt, and vanilla to chocolate mixture.
- Whisk in eggs, whisk rapidly for about 30 seconds to allow the eggs to whip and fluff. The mixture will smooth out.
- Fold in flour and chocolate chips. Combine ingredients together.
- Add batter to prepared baking dish. Bake 30-35 minutes. Tooth pick test at 30 minutes, if loose batter appears, bake another 3-5 minutes.
- Remove, let cool completely.
- Dust with powdered sugar if desired, cut and serve!
*I use Bob’s Red Mill gluten-free baking flour 1:1 for gluten free version. Bake 22-25 minutes.
If using different pan sizes, adjust baking time accordingly. For large pans, reduce time, for smaller increase time.
