I look at tons of baking and cooking blogs. Some I'm loyal to because the recipes are always so good and others I just look at for the pretty food pictures. While perusing some last week, I went to a good handy blog...the blog associated with epicurious.com...the peeps at Bon Appetit magazine. One blog post caught my eye...their 10 Best Brownie Recipes. I'm a sucker for brownies and have been on a brownie kick..so this was right up my alley. So...here's the first recipe off their top ten list!
Double Chocolate Mocha Brownies...I'm a coffee lover and a chocolate lover..so these were my must try first recipe!
Any good brownie recipe made from scratch usually starts with these two ingredients...butter and chocolate. These double chocolate mocha brownies had a base of unsweetened chocolate
Some sugar and instant espresso powder
The other chocolate in these double chocolate mocha brownies..some semi sweet chips that were tossed with the flour
Put them all in one bowl and mix them together and you get a pretty decadent batter
Into a foil lined pan that was coated with butter..kind of a pain to do but makes for a super easy removal from the pan and no weird brownie chunks stuck in the corners.
A close up of these...they were soooo good. On a brownie scale...a 9 in my book. Just a nice, not loaded down with too many nuts and other crap, good brownie with a hint of a coffee kick!
Then, I had to get them in my little plastic carrier to tote to work the next day so Mr. Allan and I don't eat them!
Double Chocolate Mocha Brownies
1 1/2 sticks (3/4 cup) unsalted butter
5 oz unsweetened chocolate, coarsely chopped
2 cups sugar
1 tablespoon instant-espresso powder or instant-coffee granules
1 teaspoon vanilla
1/2 teaspoon salt
4 large eggs
1 cup all-purpose flour
3/4 cup semisweet chocolate chips
Preheat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, allowing 2 inches of foil to hang over ends of pan, and grease foil well (except overhang) with 1 tablespoon butter.
Melt remaining 11 tablespoons butter with unsweetened chocolate in a large metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar, espresso powder, vanilla, and salt (mixture will be grainy), then add eggs 1 at a time, whisking after each addition until batter is smooth.
Toss together flour and chocolate chips in another bowl and add to batter, stirring until just combined.
Spread batter evenly in baking pan and bake in middle of oven until top is firm and edges just begin to pull away from sides of pan, about 20 minutes (do not overbake).
Cool in pan on a rack 5 minutes, then carefully lift brownies from pan by grasping both ends of foil and transfer to rack to cool 10 minutes more. Cut into 32 squares and lift brownies off foil with a spatula.