Apologies for the month of silence from Kitchen3n. The dog ate my computer. More like the Apple store took my malfunctioning iMac for a week and couldn’t reproduce the problem we are CONSISTENTLY having at home. Does anyone else’s mac do this thing where it just randomly starts producing a lot of noise (like the fans are in hyperdrive) even though there are NO CPU intensive programs running? Then just goes berserk and shuts off? Any ideas would be much appreciated. I just barely got to edit these photos before the issue started up again and am finishing up this post from my laptop.
I realize there is pretty much no more room in the food blogosphere for another brownie recipe. I don’t care. I’m sharing my favorite. Also, because, everyone loves looking at pictures of chocolate desserts.
This is the classic Ghirardelli brownie recipe remixed to my liking. The original recipe (rightly so) had chocolate chips. NECESSARY in any brownie recipe. I added a teaspoon of instant coffee to the melted butter/chocolate mixture. A key ingredient in any luscious chocolate dessert. I also use bittersweet chocolate instead of semi-sweet, for a richer, less sweet brownie. I baked these three different ways:
- In a parchment paper lined glass baking dish (square). Baked at 350 for 30 minutes. PERFECTLY FUDGEY CENTERS, SLIGHTLY CAKEY OUTSIDES.
- In a parchment paper lined glass baking dish (square). Baked at 350 for 25 minutes. TOO FUDGEY.
- In a greased glass baking dish (square). Baked at 350 for 30 minutes. TOO DRY.
There is one more option: unlined baking dish for 25 minutes. I’ll save that for the next rainy day experiment. Serve these babies with a scoop of vanilla ice cream and live your life with no regrets.
Adapted from Ghirardelli.
- 4 oz. bittersweet baking chocolate (you can use semi sweet if you prefer)
- 1/2 cup (1 stick) unsalted butter
- 1 tsp instant coffee granules
- 1 cup firmly packed light brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 3/4 cup plus 2 tbsp all purpose flour
- 1/4 tsp baking soda
- 3/8 tsp salt
- 1/2 cup semi sweet chocolate chips
- Heat water in a medium saucepan over low heat. Keep to a simmer. Place a large bowl over the simmering water and melt the chocolate and butter. When it’s just about fully melted, take off the heat and stir until completely melted. Add the coffee granules. Let cool for 10 minutes.
- While the chocolate mixture cools, preheat oven to 350 degrees Fahrenheit. Line an 8×8 glass baking dish with parchment paper.
- Next, add the brown sugar to the chocolate mixture and stir with a wooden spoon. Add vanilla extract and eggs, one at a time. Next, add the flour, baking soda and salt. Stir to combine. Finally, add the chocolate chips. Pour batter into prepared baking dish.
- Bake for 25-30 minutes (the top should look dry). I know I said 30 minutes was good for me, but every oven is calibrated differently, so definitely check at 25 min. The toothpick shouldn’t come out clean, but there should be some crumbs (but not too wet).
“Bittersweet chocolate instead of semi sweet” – I expected nothing less 🙂
but of course 😉