I used to be a boxed-mix kind of girl, but then I discovered these incredible homemade brownies. They're intensely chocolate and have just a bit of espresso powder to give them a bit of a kick and really up the chocolate flavor.
Ingredients:
1 cup (2 sticks) butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups semi-sweet chocolate chips
1.Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
3. Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
4. Stir in the flour and chocolate chips until well combined.
5. Pour into prepared pan and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.
Ingredients:
1 cup (2 sticks) butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups semi-sweet chocolate chips
1.Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
3. Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
4. Stir in the flour and chocolate chips until well combined.
5. Pour into prepared pan and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.
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Thanks bunsinmyoven!!
One word of warning: cut these into SMALL pieces. You will not be able to just eat a normal-sized piece - don't get too ambitious or you'll find yourself in sugar shock. They are not overly sweet, just the combination of the chocolate base, chocolate chips and espresso make for various layers and levels of richness.
THANK YOU for posting this recipe!
my brother recently began making just straight caffeinated brownies. (shady, I know; what's even more shady is that he plans to sell them at college. and what's even MORE shady is that the caffeine is just a white powder that he adds to the brownies. aaaand the shadiest of all is that he transferred the caffeine from the hard to use [but official lookng] bag to an easier to use but much shadier tupperware container with hand-written "caffeine" label on it. completely legal, but it looks reeeaal sketchy.) they're actually really good; the caffeine gives them a kind of dark chocolate bitterness, and as one of my friends described it, they make you feel "amazing." I think that has something to do with the fact that the brownie makes it kind of a slow-release type thing.
(that rant turned out longer than expected. sorry about that.)