AuthoradminThese Irresistible Fudgy Chocolate Brownies are perfect for your sweet Valentine or any time of the year when you are having a MEGA chocolate craving.
Preheat the oven to 350 degrees F with the rack in the middle. Butter & flour a 12x18x1-inch baking sheet.
Melt together the butter and 1 pound of semisweet chocolate chips in a medium bowl over simmering water. All this to cool slightly.
In a large bowl stir (do not beat) together the eggs, instant coffee, vanilla & sugar. Stir the warm chocolate mixture into the egg mixture. Allow this to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, baking powder & salt. Add this to the cooled chocolate mixture. Toss the white chocolate chips with the 1/4 cup flour. Mix them into the chocolate batter. Pour the batter onto the baking sheet, making sure to spread it evenly on the sheet.
Bake for 20 minutes, then rap the sheet against the oven shelf to force out the air bubbles in the batter. Bake for another 10-15 minutes or until a toothpick comes out clean. Be sure not to over bake. Allow to cool completely, refrigerate & cut into 20 squares or hearts,
*Recipe adapted from Ina Garten's The Barefoot Contessa cookbook. Pg. 172 "Outrageous Brownies"
Ingredients
Directions
Preheat the oven to 350 degrees F with the rack in the middle. Butter & flour a 12x18x1-inch baking sheet.
Melt together the butter and 1 pound of semisweet chocolate chips in a medium bowl over simmering water. All this to cool slightly.
In a large bowl stir (do not beat) together the eggs, instant coffee, vanilla & sugar. Stir the warm chocolate mixture into the egg mixture. Allow this to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, baking powder & salt. Add this to the cooled chocolate mixture. Toss the white chocolate chips with the 1/4 cup flour. Mix them into the chocolate batter. Pour the batter onto the baking sheet, making sure to spread it evenly on the sheet.
Bake for 20 minutes, then rap the sheet against the oven shelf to force out the air bubbles in the batter. Bake for another 10-15 minutes or until a toothpick comes out clean. Be sure not to over bake. Allow to cool completely, refrigerate & cut into 20 squares or hearts,
*Recipe adapted from Ina Garten's The Barefoot Contessa cookbook. Pg. 172 "Outrageous Brownies"
