Brownies

Tell me you don't wish there was a brownie truck driving around your neighborhood right now..... I bet you can't!

Brownies are a classic favorite and yes there are plenty of really good boxed mixes out there but nothing is better than a brownie (or any baked good in my opinion) made from scratch. This basic brownie is amazing - it is so decadently fudgy and packed with chocolate flavor emphasized with a touch of coffee and vanilla extract. Yes, this is going to take a little longer to make but trust me it is well worth it.

These brownies are amazing on their own but also make an exceptional base for a brownie sundae!! Warm the brownie in the microwave for 1-2 minutes, top with vanilla ice cream, salted caramel sauce, and chopped nuts - DELICIOUS!!!!!

Ingredients:

1 stick of butter

1 cup dark or bittersweet chocolate (chips or chopped)

2 tbsp dark cocoa powder

1 tsp vanilla

2 tbsp brewed coffee

1/2 tsp salt

3/4 cup AP flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

Instructions:

Preheat the oven to 350 degrees.

Spray (or butter) an 8 inch baking dish with non stick cooking spray and line it with parchment leaving an overhang on two sides. Spray/butter the parchment as well.

Whisk the flour and cocoa powder together in a small bowl and set aside.

In a heatproof bowl set over (not in) a saucepan of simmering water, combine the butter, chocolate, vanilla, coffee, and salt. Heat stirring occasionally just until melted.

Remove the chocolate from the heat and set aside to cool slightly.

Whisk together the eggs and sugars until pale in color and well aerated about 2 minutes with an electric mixer or 3-4 minutes by hand.

Slowly mix the melted chocolate mixture into the eggs until well combined.

Finally fold in the flour and cocoa mixture until just combined.

Spread the batter evenly in the prepared baking pan and bake until a toothpick inserted in the center comes out with some moist crumbs, 30-35 minutes.

Remove baked brownies from the oven and cool completely in the pan. Use the paper overhang to lift the brownie out of the pan onto a cutting board. Cut into squares - I would suggest 9-16 squares.

*Bakers Notes

For a very clean cut cool the brownies in the refrigerator for a couple hours to firm up.

This recipe can easily be doubled or tripled without any adjustments in the measuring - simple double/triple all the ingredients and bake in a larger pan. For a double recipe use a 9x13 pan, for a triple recipe use a half sheet tray or a pan that is approximately 18x13.

I like to use Trader Joe's 72% dark chocolate for this recipe but any good dark or bittersweet chocolate will work. If you don't like dark chocolate you can substitute milk chocolate but I urge you to give these a try as is first.

You can add nuts, extra chocolate chips, mini m&m's, or just about anything to these if you like. Add 1 cup of whatever add in you would like with the addition of the flour mixture and bake as instructed.

I’m not usually one for frosting on my brownies I mean that is what cake is for. However, these would be additionally amazing with some 1. peanut butter frosting or even a 2. simple chocolate glaze….

1. Place 1/2 cup peanut butter, 1/2 stick butter, 1 to 1 1/2 cups powdered sugar in a bowl and beat starting on low until the sugar is incorporated then on high for 3-5 minutes and spread over cooled brownies.

2. Mix 2 tbsp cocoa powder and 1 cup powdered sugar together in a small bowl. Slowly add milk a little at a time and whisk together until you have a thick glaze. Spread over the cooled brownies and sprinkle with chopped nuts.