Wow. These really are amazing brownies. Well, only if you like brownies that are dense and fudge like. If so, then make these brownies today and you will make many new friends…
This recipe is from Confetti Cakes . I’ve changed it by adding a tablespoon of insant espresso powder but you certainly don’t have to put it in if you don’t have any. I just love what a little bit of coffee does to intensify the bittersweet chocolate. Don’t be frightened by the volume of the ingredients, it makes a large tray. I still have half of a tray in my freezer (which will be gone by this weekend)
Preheat your oven to 350 degrees F. Brush the bottom and sides (or spray with PAM) of a 13 x 18 sheet pan with butter and line with parchment paper.
AMAZING CHOCOLATE BROWNIES
2 C all-purpose flour
2 C unsalted butter (yes, 1lb of butter)
16 ounces bittersweet chocolate
1 Tblsp insant espresso powder
1/2 tsp salt
2 1/4 C granulated sugar
2 1/4 C dark brown sugar
1 Tblsp vanilla
In a double boiler, melt the butter and chocolate (you will need a large bowl for this) and espresso powder over low heat. When melted stir together well to incorporate the two.
Combine the eggs, sugars, salt and vanilla and beat until combined.
Add the melted chocolate butter mixture and beat until combined. If you are using a mixer stop and take the bowl out.
Fold in the flour, gently, using a rubber spatula.
Pour the batter into the prepared pan and bake for 50 to 60 minutes or until a shiny crust has formed and is moderately firm. In the original recipe is states to bake them for 1 hour but I found 50 minutes worked for me.
Cool for 20 minutes before removing them from the pan. Run a knife or spatula around the edges and flip over onto another pan or cake board and peel away the parchment.
This makes about 40 2 inch brownies. They can be stored in the freezer, well wrapped for 2 weeks. For easier cutting, freeze the brownies overnight and then allow to defrost for 20 minutes, then cut with a chef’s knife.
Try not to eat them all at once…