So, everyone loves a gooey and moist brownie, right? This brownie is just that. Personalize your very own brownie and make it best to fit you. Hundreds of combinations will leave you and your brownie a perfect match. So, what are you waiting for? Try this recipe out today!

Supplies

1 1/4 cups (283g) unsalted butter, room temperature
8 ounces (226g) semisweet chocolate, coarsely chopped
3/4 cup unsweetened cocoa powder
1 tbsp espresso powder
2 cups granulated sugar
1/2 cup brown sugar
2 tsp salt
2 tsp vanilla extract
6 large eggs
1 cup all-purpose flour

Step 1:

Preheat the oven to 350 F. Grease a 9x13 inch dark metal baking pan with butter, then line it with parchment paper, leaving 1 inch of overhang on all sides, and grease the parchment.

Step 2:

In a heatproof liquid measuring cup, combine the chopped chocolate, 1/4 of the cocoa powder, and the espresso powder.

Step 3:

Bring the butter to a boil in a small saucepan over medium heat. Pour the hot butter over the chocolate mixture and let sit for 2 minutes, undisturbed, then whisk until smooth.

Step 4:

Combine the sugar, salt, vanilla and eggs in a large bowl. Using a handheld mixer, or kitchen aid, beat on high speed until light and fluffy, about ten minutes. The texture will be similar to pancake batter.

Step 5:

With the mixture running, pour in the chocolate mix and beat till smooth.

Step 6:

Sift the remaining 1/2 cup cocoa powder and flour into batter, and use a rubber spatula to gently fold them in till combined.

Step 7: Mix-ins

Now it’s time for the fun. Add one cup of a main ingredient, like gummy bears, Coconut flakes, or fresh fruit. Add 2 tablespoons of an extra ingredient, like dried lavender, sesame seeds or sea salt. Add 1/2 a cup of a top layer, like Marshmallow fluff, Nutella, or cookie butter. You could skip this step and go on to the next if you want a normal brownie.

My main was Glacé Cherries
My extra was haribo’s gummy’s
My top layer was sprinkles

Step 8:

Pour the batter in the prepared tin and smooth it out with a spatula. Bake for 20 minutes, till lightly puffed at the top.
After cooked. Let cool.
Tip: place a metal skewer down the middle to see if it is fully cooked, it should have a tiny bit of batter and crumbs on it.