If you need a pick me up this Monday, make these when you get home. I am in love with these brownies! They are rich, dense, chocolatey brownies at their finest. And warmed up with some vanilla ice cream, mmm…it’s the perfect way to end the day 🙂
This recipe comes from Smitten Kitchen. If you haven’t been to her website, please go there! I love her recipes, and this one was no exception. Start with butter, sugar, unsweetened cocoa powder, and salt in a bowl over a double boiler (a bowl set over a pot of simmering water) and mix until everything is melted and glossy.
Allow it to cool until warm, but not hot to the touch. Then add in vanilla extract, fresh brewed coffee, and eggs, mixing well after each addition. I added the coffee in after learning this trick from the Barefoot Contessa. She adds a little coffee into her chocolate desserts because it really enhances the flavor of the chocolate, without making the dessert taste like coffee. She would say, “It’s chocolate, with the volume turned up”…can you tell I’m a little obsessed with the Barefoot Contessa? 🙂
Finally, mix in all purpose flour and mix for 40 strokes. You will be tempted to eat this straight out of the bowl!
Then pour the batter into an 8×8 pan lined with parchment paper and bake at 325 degrees for 25-30 minutes, or until a toothpick emerges slightly moist with batter. I like my brownies a little underdone. Allow to cool completely on a wire rack. I put mine in the fridge as Smitten Kitchen suggested, so that I could cut them into perfect little squares.
I loved how these brownies got a shiny crackly top to them with a fudge, dense interior. I might add in some chocolate chips or walnut pieces next time to make them even more decadent! They make great gifts too…we had a family dinner last night, and I gave them away in little bags with a pretty ribbon for people to take home. Hope you give these a try, they are a comforting and delicious treat!
Fudgy Cocoa Brownies
Slightly adapted from Smitten Kitchen
Makes 16 brownies
10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 T fresh brewed coffee
2 eggs, cold
1/2 cup all purpose flour
Preheat oven to 325 degrees F. Line an 8×8 pan with parchment paper.
Mix butter, sugar, cocoa powder, and salt in a bowl over a double boiler until melted and glossy. Then mix in vanilla extract, coffee, and eggs. Finally, add all purpose flour and stir for 40 strokes. Pour batter into prepared pan and bake for 25-30 minutes or until toothpick comes out slightly moist with batter. Allow to cool completely on wire rack or place in fridge to cool completely before cutting.
Nutrition Information: Serving (1/16th of pan). Calories: 160, Fat: 8.5g, Carbs: 21g, Protein 2.2g