My go-to recipe for a good fudgy brownie. But, with a spin! Mixing in espresso morsel chips adds a coffee taste that pairs so well with the chocolate. Recipe at KathleensCravings.com
- 8 ounces semisweet chocolate (chopped)
- 1/2 cup unsalted butter (1 stick. Chopped. Plus additional to grease pan)
- 1 1/4 cups white granulated sugar
- 1 teaspoon kosher salt
- 3 eggs
- 3/4 cup all purpose flour
- 1 cup espresso morsel baking chips (I used Nestle Tollhouse brand)
- Preheat oven to 350° F.
- In a double boiler (a heatproof bowl set over a pot of simmering water) melt the butter and chocolate, stirring frequently. When melted, remove bowl and set aside to cool slightly. Letting the chocolate cool a bit helps make sure we don’t cook our eggs in the batter.
- While the chocolate is cooling, grease an 8×8 baking pan with butter. Add in a strip of parchment paper cut to fit the pan with a slight overhang. And grease the parchment paper again with butter.
- To the slightly cooled chocolate, whisk in the sugar and salt. Once smooth, whisk in the eggs.
- Fold in the flour with a rubber spatula (do not overmix). And then fold in your espresso chips.
- Pour batter into greased pan and spread evenly. Bake for 45-50 minutes. When done, a toothpick inserted in the middle will come out with a few moist crumbs. Be careful not to over bake.
- Let cool in the pan. Then using the parchment overhang, lift the brownies out of the pan and cut into squares.
Leftover brownies can be stored in an airtight at room temperature for up to 5 days.
- Category: Dessert
- Cuisine: American