Description
These are truly the best brownies I have ever eaten. They're rich, fudgy, chocolatey, and incredibly decadent. Talk about hitting all the right spots!
Ingredients
- 1 oz semi sweet chocolate (28g)
- 3 oz high quality dark chocolate, between 60-70% cocoa (85g) - I like to use Lindt or Valrhona
- 10 tbsp unsalted butter (140g)
- 3/4 cup sugar (about 165g)
- 2 eggs, at room temperature
- 1 tsp instant coffee mixed with 1 tbsp hot water
- 1/2 cup all purpose flour (about 65g)
- 1/3 cup cocoa powder (about 35g) - it is best to use dutch processed, I like to use Valrhona
- 3/4 tsp salt
- 2 oz chocolate chips or chopped chocolate of choice (55g, I mix milk chocolate and semi-sweet chocolate)
Instructions
- Pre-heat your oven to 335F (conventional) and line a 9” baking pan with parchment paper and a light coating of butter / oil
- Melt the butter, 1 oz semi sweet and 3 oz dark chocolate in a microwave safe bowl, using 20 second increments in the microwave and stirring in between. Avoid over-heating the mixture
- In the meanwhile, whisk the eggs and sugar on a standing mixer at medium-high speed using the whisk attachment for 3-5 minutes. You should achieve a very thick and ribbony mixture which is light in color. This step is important in developing the shiny crust of the brownies
- Pour the chocolate & butter mixture into the egg and sugar mixture, and gently whisk at low speed until combined
- Mix the instant coffee with hot water, and pour in. Gently fold into the batter
- Sift in the flour, cocoa powder and salt. Gently fold the dry ingredients into the wet using a rubber spatula. Be careful not to knock out the air in the batter
- Lastly, fold in the chopped chocolate or chocolate chips of your choice
- Pour the batter into the lined pan and spread evenly. Add more chocolate chunks on the top if you’d like
- Bake immediately for 20-25 min. I typically take out my brownies around 22 minutes
- Let cool to room temperature, cut with a sharp knife, and serve!
Notes
- Quality ingredients are key to getting the best brownies! I use Lindt or Valrhona dark chocolate (you can use other good quality brands) and Valrhona Dutch processed cocoa powder. Dutch processed cocoa power makes a big difference in the richness of flavor
- These brownies are on the darker side and not too sweet, so please don't reduce sugar further. If you like darker brownies, you can use all 4 oz of dark chocolate instead of 1 oz semi sweet and 3 oz dark
- Don’t skip the coffee! It really amplifies the chocolate flavor. You will not taste it
- Take care not to overbake your brownies. Time can vary based on ovens, so you want to bring them out when they’re not liquid but they still have a jiggle. A toothpick inserted should come out with moist crumbs attached (not wet batter)
- Prep Time: 25
- Cook Time: 25
- Category: Brownies