When it’s cold outside the only thing that makes me feel better is comfort food. Seriously, this little juice diet that I’ve been doing for the past five days can kick rocks…’cause it’s snowing, I’m hungry, and there’s chocolate in my pantry!
Brownies are my go-to for an easy, scratch-made dessert that can go from simple to over-indulgent real quick. Enjoy this recipe, make it your own and tell us how you like it!
Prep Time: 15 minutes
Cook Time: 30 minutes
Ready In: 45 minutes
Yields: 9 servings
4 ounces bittersweet chocolate, chopped
4 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
8 tablespoons (1 stick) unsalted butter
3 tablespoons unsweetened cocoa powder
2 tablespoons instant coffee powder
3 large eggs
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
- Preheat the oven to 350°F. Line the bottom and sides of an 8-inch square baking pan with parchment paper and spray with non-stick cooking spray.
- Melt the chocolates with the butter in a double boiler or a medium heat-safe glass bowl set over a small pot of simmering water, stirring occasionally until smooth. Whisk in the cocoa powder and instant coffee. Set aside to cool.
- In a small bowl, whisk together the eggs, sugar and vanilla. Stir the egg and sugar mixture into the cooled chocolate mixture. Stir the flour and salt together in another bowl and fold into the chocolate mixture with a silicone spatula until combined. Pour into the prepared pan and smooth the top with the spatula.
- Bake until a wooden skewer inserted into the center comes out with very little crumbs, about 30 minutes. Remove from the oven and cool slightly in the pan. When ready to serve, turn out the brownies onto a platter and cut into 9 squares.