Monday, January 9, 2017

Fudgy Chocolate Brownies

Fudgy Chocolate Brownies

1 cup cake flour or 3/4 all-purpose flour
1/4 cup all natural unsweetened cocoa powder 
1/4 teaspoon salt
3/4 teaspoon baking powder
11/2 tablespoons finely ground espresso coffee beans
3 ounces unsweetened chocolate, finely chopped
3/4 cup (11/2 sticks) unsalted butter at room temperature
11/2 cups granulated sugar
3 large eggs. beaten
1 teaspoon vanilla extract


Preheat over to 350 degrees. Line an 8" baking pan with tin foil and then spray with cooking spray, allow foil to overhang the edges so that you can life out the brownies later. 

In a small bowl  sift together the flour, cocoa, salt and baking powder. Stir in the ground coffee and set aside. 

Fill a medium saucepan one-third filled with water and bring to a simmer. Place the chocolate and butter in a large heatproof bowl that will fit snugly on the top of the pan without touching the water. Turn the heat to low and melt the chocolate and butter stirring frequently until completely melted and smooth. Remove the bowl from the heat and let cool a little, then stir in the sugar until combined. Whisk in the eggs and vanilla until fully incorporated. Then fold in the flour mixture until just combined, do not over-mix. 

Pour into prepared pan and bake for 30-35 minutes. A crust will form on the top and the center is still somewhat gooey. Cool completely on a wire rack, then refrigerate for 2 hours before serving. Cut into  squares and enjoy. 

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