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Fantastic warm!
Feel free to take these Chocolate-Lover Fudgy Brownies
over the top by serving them with French vanilla bean ice cream alongside...
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Servings: (12)
Prep: 15 Mins.
Bake 30 to 35 Mins.
INGREDIENTS
Brownies:
3/4 cup semisweet chocolate chips
1⁄2 cup (1 stick) unsalted butter, cut into cubes
1 cup dark brown sugar, packed
1 teaspoon vanilla extract
2 large eggs, beaten
1/4 teaspoon instant espresso
Pinch of cayenne
3⁄4 cup + 2 tablespoons all-purpose flour
1⁄4 teaspoon double-acting baking powder (or regular)
1/4 teaspoon baking soda
1⁄4 teaspoon fine-grain sea salt
1⁄2 cup white chocolate chips
Post-bake finishing:
1/4 cup semisweet mini chocolate chips
METHOD
Preheat oven to 350-degrees. Spray a glass 8x8" square
pan with Bakers Joy; set aside.
In a heavy-bottom medium saucepan, melt chocolate and butter
over low heat, stirring until smooth. Remove pan from heat and let cool for 10 minutes.
Stir in brown sugar and vanilla extract. Add beaten eggs,
instant espresso, and cayenne, mixing well to combine.
Place a sieve over mixture, and sift flour, baking powder,
soda, and sea salt into cooled mixture in saucepan. Gently fold, just until
combined (do not over mix). Fold in white chocolate chips.
Pour batter into prepared pan.
Bake for 30 minutes for super moist, or up to 35 minutes for
moist (do not over-bake). Remove from oven and, while hot, evenly sprinkle with
semisweet mini chocolate chips.
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| Hot out of the oven and immediately sprinkled with semisweet mini chocolate chips... |
Let brownies cool a minimum of 30 minutes before cutting into 12 equal squares. ~ Enjoy!
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Tip:
Glass baking dishes generally take more time than dark
baking pans, so you might have to decrease your baking time if using a dark
baking pan.
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