Grab that big, ice-cold glass of milk and get ready to enjoy the most rich and indulgent treat of them all. The brownie! It’s a fan favorite around my house and is one that has saved the day on multiple occasions. It's perfect served with a heaping scoop of vanilla bean ice cream straight from the oven. Did I mention there was some espresso in the recipe to bring out that chocolate goodness that we all know and love? This is more of a review because I did not make this recipe; it belongs to Bernice Baran. You guys, this was the most moist and chocolatey brownie I’ve ever had! It was one of the first espresso brownie recipes where you could actually taste the coffee in the brownie. Below I have her recipe linked. Go and give her some support!
Recipe
1 cup unsalted butter melted and cooled
2 tablespoons vegetable oil
1 ¼ cups white sugar
1 cup light brown sugar packed
2 shots of espresso
4 eggs large, at room temperature
1 tablespoon pure vanilla extract
¾ teaspoon salt
1 cup all purpose flour
1 cup unsweetened cocoa powder good quality
1 bag of chocolate chips
Directions
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
Mix Wet Ingredients: In a large mixing bowl, combine the melted and cooled unsalted butter and vegetable oil. Add the white sugar and light brown sugar, and whisk until the mixture is smooth and well combined. Stir in the espresso shots until fully incorporated. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, sift together the salt, all-purpose flour, and unsweetened cocoa powder. Make sure there are no lumps.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; the batter should be thick and glossy.
Add Chocolate Chips: old in the chocolate chips until evenly distributed throughout the batter.
Pour into Pan: Pour the batter into the prepared baking pan, spreading it evenly.
Bake: Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Cool and Serve: Allow the brownies to cool in the pan on a wire rack for about 10-15 minutes. Once slightly cooled, cut into squares and serve.
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