“I like brownies”

Introduction:

The One legend about the creation of brownies is that of Bertha Palmer, a prominent Chicago socialite whose husband owned the Palmer House Hotel. In 1893, Palmer asked a pastry chef for a dessert suitable for ladies attending the Chicago World's Columbian Exposition. She requested a cake-like confection smaller than a piece of cake that could be included in boxed lunches. The result was the Palmer House Brownie with walnuts and an apricot glaze. The modern Palmer House Hotel serves a dessert to patrons made from the same recipe. The name was given to the dessert sometime after 1893, later used by cookbooks and journals.

Whoever loves chocolate would gonna be a true fan of these choco brownies. I have this as a vital dessert after the meal. I can eat them all day every day. It just never lasts long in my kitchen. We become too crazy when it comes to chocolates or anything made of it. We eat them even in breakfasts or as a snack all day. When we find nothing to eat we just eat brownies.

Check out this super easy chocolate chip fudge brownies recipe that you will be sure to love and crave for many seasons to come. This recipe is your go-to for thick, fudgy and chunky brownies with an intense chocolate taste. Plus they go from bowl to oven in minutes. These homemade brownies are decadent and stay moist for days.

Ingredients:

•1/2 lb unsalted butter, (softened or cut into pieces if cold for faster melting)

•16 oz semisweet chocolate chips, (2 parts 1/2 cups by measured and divided)

•4 eggs, large

•1 1/4 cups granulated sugar

•1 Tbsp instant coffee granules, (6.2 grams)

•3 Tbsp light olive oil, or vegetable oil

•1 Tbsp vanilla extract

•2/3 cup all-purpose flour

•1/2 cup unsweetened cocoa powder

•1 1/2 tsp baking powder

•1/2 tsp salt

Instructions:

Preheat the oven to 350˚F. Butter a 9x9 pan and line with parchment paper.

In a medium saucepan over low heat, melt together 2 cups of chocolate chips and butter while whisking then set aside to cool for 15 minutes.

In a second large bowl, whisk together 4 eggs, 1 1/4 cups granulated sugar and 1 Tbsp coffee granules, 3 Tbsp oil, and 1 Tbsp vanilla extract.

Stir cooled chocolate mixture into the egg mixture.

In a medium bowl, whisk together 2/3 cup flour, 1/2 cup cocoa, 1 1/2 tsp baking powder, and 1/2 tsp salt then use a spatula to fold the mixture into the batter and fold just until combined. Do not overmix.

Transfer batter to prepared pan and sprinkle all over with remaining 1/2 cup chocolate chips. Bake at 350 for 35-40 min depending on the desired doneness.

Cool until nearly at room temperature then cut into bars before serving.

Tips to get the best brownies:

•You can add chocolate chunks and chocolate chips both to make them more chocolaty and chunky.

•For fudgy brownies, bake 35-37 minutes and a toothpick should come out fudgy. For soft and moist brownies, bake 40 minutes and a toothpick should come out with moist crumbs attached.

•Don't overbeat the eggs as this introduces too much air into the batter, causing the brownies to be more cake-like and less dense.

•Use Dark Chocolate & Dark Cocoa Powder In Your Brownie Batter.

•Use Room Temperature Eggs And Melted Butter In Your Brownies.

•Whip The Eggs And Sugar Until Light And Fluffy.

•Prepare Your Baking Pans With Cooking Spray And Parchment Paper.

•Cool In The Pan, But Not Too Long.

•Always Keep The Knife In Hot Water Before Cutting Your Brownies.

•Clean Knife Between Cuts.

•Store Cut Brownie Squares In An Airtight Container At Room Temperature. Brownies Will Stay Fresh For Up To 5 Days This Way But They're Best Eaten Within 1-to 2 Days.