Now, I’m all for a gooey brownie but these brownies were simply not baked all the way. They were pretty much impossible to cut except the very edges but I have to admit…they were darn tasty. So while I was annoyed with myself for listening to my brother on his brownie advice, in the end they turned out just how a brownie should: rich, chocolatey, and melt in your mouth good.
adapted from Baked: New Frontiers in Baking
1 1/4 cup all purpose flour
1 tsp salt
12 oz bag semi-sweet chocolate chips, melted
1 cup (2 sticks) unsalted butter, cut into chunks
1 tsp instant coffee or espresso powder (it intensifies the chocolate)
1 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
5 eggs, at room temperature
2 tsp vanilla extract
Preheat oven to 350 degrees F. Grease 9×13 inch glass or light-colored metal baking dish. (I think mine may have been a little smaller, which is why the cooking time was off for me and they did not get completely baked in the suggested cooking time)
In small saucepan, melt the butter, chocolate chips, and instant coffee/espresso powder over medium heat.
Stir constantly and when completely melted, remove from heat and whisk in the sugars.
Add 3 eggs and whisk until combined, then add the remaining eggs and the vanilla extract.
Add the flour and salt, and stir until combined. Pour into prepared pan and smooth the top.
Bake for 30 minutes, rotating the pan after 15 minutes. Check brownies for doneness at 25 minutes. Brownies will be done when toothpick comes out with moist crumbs. Mine came out coated in chocolate when my brother proclaimed them “done.”