Death by Chocolate Brownies are fabulous, fudgy and definitely overlooked by me sometimes. I don't know why I always forget about this recipe, but it's a good one and needs a new photo. I got the recipe from someone with a food blog that no longer exists.
Death by Chocolate Brownies are chewy They're the kind of brownies you could cut large, wrap individually and sell at a bake sale, but also rich enough to cut and serve as small bites. I baked them in an 8 inch square and they were done in about 40 minutes.
Recipe
Death by Chocolate Brownies
Death by Chocolate Brownies are somewhere between cakey and fudge-y.
Ingredients
- 2 ounces unsweetened chocolate chopped (56 grams)
- 4 ounces bittersweet or semisweet chocolate (114 g rams)
- 10 tablespoons 1 stick plus 2 tablespoons unsalted butter (140 grams)
- 1 ½ teaspoons instant espresso powder or 2-3 teaspoons instant coffee crystals
- 1 ¼ cups sugar (250 grams)
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 teaspoons vanilla extract
- tiny drops almond extract*
- 3 large eggs
- ⅔ cup all-purpose flour (84 grams)
- ¾ cup toasted almonds or walnuts optional
Instructions
- Preheat oven to 325F. Adjust an oven rack to a lower-middle position.
- Line an 8 inch square metal baking pan with foil or parchment paper.
- Put chocolates, butter, and instant coffee/espresso in a microwave safe bowl. Microwave on high, stirring every 30 seconds, until chocolate is almost melted. Remove from microwave, and stir to melt remaining bits of chocolate. Alternatively, you can melt the choco/butter/coffee combo over a pan of simmering water: put a heat-proof bowl over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water, and stir until everything is melted. Remove from heat.
- Whisk in sugar, salt, baking powder, and extracts into the chocolate mixture. Then whisk in the eggs, one at a time, mixing each one completely before adding the next one. After adding the eggs, whisk the mixture until smooth and glossy. Add flour; whisk until just incorporated. Do not overmix. Stir in the nuts.
- Pour batter into the prepared pan; flatten the top with a spatula. Bake until a toothpick poked into the center comes out with wet crumbs, 55 to 65 minutes. (If your oven is notorious for overheating, start checking around 45 minutes.)
- Cool brownies in pan on a wire rack. When cool enough to handle, use the foil or parchment to pull the brownies from pan. Completely cool brownies on rack, at least 3 hours. Be patient, or the brownies won't cut into nice squares and you'll have a mess on hand. ... Cut and enjoy!!!
Tried this recipe?Let us know how it was!
veuveclicquot says
Anna, I'm so glad you enjoyed these. 🙂 Thank you so much for the positive review. Muah!
Debbi says
16 more inches of snow and it's a snow day for the kids. I totally need chocolate. These will be perfect!
Claire says
These do look fantastic! They kind of remind me of Chick-fil-A brownies without the frosting...hmmmm...an experiment?
Julie says
I just made a batch of these for a coworker's birthday tomorrow...holy cow. Rich! I used pecans and they really added to the brownies.
Anna says
Amy, I had some Folgers Coffee Crystals in the cabinet so I just used them. These brownies were the quintessential American brownie. I liked the almonds, but next time I may use walnuts or pecans...a softer nut.
Amy says
Oh my gosh, those look fabulous! Brownies are my favorite dessert--I will have to try those! Did you use the espresso powder or coffee crystals?
Amy
sandra says
Hi Anna, I am so excited about your trip to London (i'm a few days behind on your blog). My sister and I went in Jan 2000. We had so much fun and I can't wait to take my daughter. Of course at 17, she's a little older than Fuzz. I loved Harrod's even though I could only buy stuff in the basement. Also, I got the most delicious chicken salad sandwhich at Woolworth's, of all places....lol