yep. they’re so good they’re swear-worthy. these have taken (literally) years to get right, but now, I have them right and so can share them with you. as many baked things in my life, this is a variation of a recipe I got from my mom though I’ve tweaked it quite a bit. these are super dark, super dense and uber chocolatey. they hardly last one day around my place, and I think that’s a good enough reason for you to try them and see how long you can keep them to yourself.
surrounding your eager hands are:
½ C butter
5 squares unsweetened baker’s chocolate, chopped into small pieces
1 ¼ C brown sugar
1 tsp vanilla extract
2 tbsp coffee (the dregs of a french press are just fine)
1 egg
2/3 C flour
1/3 C cocoa
½ tsp baking powder
½ tsp salt
. crank yon oven to 350. grease up your favourite brownie tin
. in a double boiler, melt the chocolate with the butter. stir to combine
. while the chocolate’s melting, mix the egg, vanilla, coffee, and sugar together in another bowl
. in yet another bowl, mix the flour, cocoa, baking powder and salt until the cocoa lumps are gone
. once the chocolate butter mix is melted, slowly pour a little bit into the egg sugar mix and whisk as you do so to avoid the egg curdling. once you’ve got that tempered, dump all the chocolate mix in and stir until smooth
. next pour in the dry mix and mix until incorporated. pour into the greased tin of choice and fire into the oven for 30-35 minutes or until a tooth pick inserted into the middle comes out mostly clean.
. allow these to cool to room temperature before eating
these are lovely with a glass of milk, and mindblowingly coma-inducing at the bottom of a sundae…
thefirdge 