Thick Fudge Brownies
I am not a cake brownie person. In my opinion, brownies should be chocolate truffle like with a good amount of chew. I have mentioned before, I like to eat rather healthy but I love dessert. If I am going to eat dessert, it has to be worth it, it has to be amazing. My standards are high. Sometimes I get disappointed in the brownies I have had, some have this odd chocolate flavor that you wonder if they used chocolate in the brownie? Other times the brownies seem more greasy than chocolate like. These brownies I promise will not disappoint and you will be happy you had dessert. 🙂 They are thick, an extra plus, who wants thin brownies? They have a deep chocolate flavor, enhanced by the instant chocolate granules added to the batter.
I did some research into fudge brownies versus cake brownies and what makes one more or less of the other. Food 52 had a really nice article on them, see here. Cooks Illustrated is also always a good source for finding out the science behind baking. I have two brownie recipes that I like, Food52’s and Ina Garten’s. I wanted to take what I liked about both recipes and make it into one that I loved.
Ina Garten’s recipe makes a huge sheet tray (12×18) of brownies , perfect for a party, not perfect for a household of 3. Ina typically adds a coffee element to her chocolate dessert recipes. Coffee and vanilla both have an amazing power to make chocolate taste even more like chocolate without being overpowered. I highly suggest any chocolate dessert recipe you are making, adding a small coffee element (instant coffee, espresso) to a recipe, you will be happy you did. I liked the use of brown sugar in Food52’s recipe, brown sugar always adds more moisture to batters allowing for a moist, chewy texture. I decided wanted to use all butter, I just prefer to use it over vegetable oil when I can. Vegetable oil always adds a softer, moister texture to baked goods that I always enjoy, but when butter can be used you cannot beat the flavor. I hope you love these brownies as much as I do.
makes an 8×8 pan of brownies, double the recipe for a 9×13 pan (cooking time will increase)
1/2 cup butter, 2 sticks
8 oz semi-sweet chocolate chips
1/2 cup granulated sugar
1/3 cup brown sugar
3 eggs, lightly beaten
1 Tbsp instant coffee, granulated
2 tsp vanilla extract
2/3 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
- Preheat oven to 350 F. Line an 8×8 brownie pan with parchment paper, this makes cutting much easier!
- In a small bowl, combine flour, baking powder and salt, whisk to combine. Set aside.
- In a microwavable glass bowl, place chocolate chips and 2 sticks of butter into bowl. Microwave for 1-2 minutes, until mostly melted. Residual melting will happen when you stir. Microwave in 45 second increments to avoid burning the chocolate, stir with a rubber spatula after each interval.
- Once chocolate and butter are well combined, whisk in both sugars.
- Add instant coffee granules to the 3 eggs lightly beaten and whisk lightly. Add coffee granules and eggs to the chocolate mixture.
- Whisk egg/coffee granule mixture with sugar/butter/chocolate mixture until well combined (it should look slightly shiny and cohesive). This allows for the sugar to slightly melt and become combined with the butter/chocolate batter, making a fudge-like brownie.
- Fold in the flour, baking powder, and salt from the small bowl into the chocolate mixture with a rubber spatula until no flour remains. Do not over mix.
- Add brownie batter to the pan and bake for 25-30 minutes until done. You want to slightly under bake them they will continue to cook as they cool. Test for doneness by using a toothpick, when the toothpick comes out with wet crumbs stuck to it they are done.
***The best way to cut brownies is to allow them to COMPLETELY cool, also the most annoying part! You can place them in the fridge for a little while to allow them to be easier cut.