Thursday, February 24, 2011

Plumb good brownies

Here we go. Best brownies I've ever made to date are getting an update. This time we've got less sugar and less fat, with all the taste and then some. Like honestly guys these brownies are like crack. Don't think twice. Just make them. You'll be so happy. Why? Let me break it down:

Texture: chewy and gooey and oh so melt-in-your mouth good. The sugar settles just the slightest bit and makes a small layer of fudge-like goodness on the bottom. Then you have the chocolate chips that melt slowly in your mouth as you chew. Yuh-huh.

Richness/Density: super dense and filling. Take before bed with a glass of milk and you'll be perfectly full.

Flavor: dark and delicious. The cocoa makes the brownies super chocolate-y and the coffee powder works to intensify the chocolate experience.

Makes 12-16 brownies

For the brownies:

1 1/2 cups granulated sugar
1/2 cup brown sugar
1/2 teaspoon salt
3/4 cups cocoa powder
1 cups unbleached all-purpose flour
2/3 cup semisweet chocolate chips
1/4 teaspoon instant coffee powder
2 eggs
5 tablespoons unsalted butter, melted
1/4 cup vegetable oil
6 tablespoons water

Preheat oven to 350°F. In a large bowl, mix together both sugars, salt, coffee powder, cocoa powder, and flour. Then, add eggs, the melted butter, oil, and water. Finally mix in the chocolate chips.

ay bay bay
Grease a 9'X13" pan. Pour mixture in and bake for roughly 25 minutes, or until a knife comes out clean when inserted into brownies.

Recipe adapted from Babble.

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