Most requested recipe, ever. This is a recipe I’ve been making for a while now, its not too sweet, has some dark chocolate bitterness which i love, and is extremely fudgy.
Feel free to replace dark chocolate and semisweet cocoa powder with something sweeter and lighter. You may skip the coffee but it enhances the chocolate flavour and gives an amazing taste.
This recipe is a result of a few recipes i’ve used and combined.
- 200 g melted butter
- 150 g chopped bittersweet chocolate I used 70% but that’s just me
- 4 Tbsp cocoa powder I used semisweet
- 2 tsp coffee powder I use espresso
- 150 g White sugar around 3/4 cup
- 100 g brown sugar about 1/2 cup
- 2 tsp vanilla extract I used sugar vanilla this time and worked great
- 3 eggs at room temp
- 65 g all purpose flour around 1/2 cup
- sprinkle of sea salt optional
- Preheat oven to 180C. Grease an 8×8 inch pan, for thick brownies, with baking paper. Grease it well and make sure the paper overhangs so you can pull it out
- To a bowl add the chopped chocolate, 15g of the cocoa powder (2tbsp), and the espresso powder
- Melt your butter and immediately pour it on the chocolate mix while it’s still hot. You want to let it rest for a couple of minutes and then whisk it so that it melts the chocolate
- Using an electrical whisk or stand mixer beat both sugars, vanilla, and a pinch of salt with the eggs for a MINIMUM of 10 minutes on high. You want them frothy and fluffy, that will give you the beautiful crack
- When done, pour the chocolate mixture slowly and mix until combined and smooth
- Mix flour and remaining cocoa powder together and sift them onto the chocolate mixture
- Fold them gently until just incorporated
- Pour into the pan and bake for around 22-25 mins. Do not leave them unattended, you don’t want cakey brownies. Once the sides have darkened and a toothpick inserted comes out fudgy remove them
- Let them cool before eating