Delectable Fudge Brownies
These seriously good brownies are perfect on their own, or as an accompaniment to ice cream (drizzled with some hot fudge and a dollop of whipped cream would be even better!). This is not the same recipe that I made at the cafe, as I think it is a bit too gooey and doesn't hold up as well as this recipe. This is my version of a recipe from King Arthur. You will love it!
4 extra large eggs
1 cup cocoa powder
1 ounce unsweetened chocolate, chopped
1 teaspoon powder
1 teaspoon espresso powder
1 Tablespoon vanilla extract
8 ounces (2 sticks) unsalted butter
2 1/4 cups sugar
11/2 cups unbleached flour
2 cups mini-chocolate chips
Preheat the oven to 350-degrees. Grease a 9"X13" pan.
Place the eggs into the bowl of a mixer, turn the mixer on to a medium-low speed, and add the cocoa, salt, baking powder, espresso powder, and vanilla, then beat and for about 4 minutes. (Let the mixer run while you melt the butter and chocolate.
In a medium saucepan set over low heat, melt the butter and unsweetened chocolate, then add the sugar and stir to combine. Continue to heat until the mixture is hot (110-120 degrees), but not bubbling. Stir, and it will become more shiny as the heat dissolves more of the sugar.
Add the hot chocolate mixture to the egg/cocoa mixture, beating until smooth. Mix the chips and the flour together in a bowl, then add gradually to the batter.
Spoon the batter into the pan and smooth with an offset spatula.
Bake for about 30 minutes, rotating the pan halfway through. A cake tester should come out fairly clean, or with only a few crumbs clinging to it. The edges should feel set, and the center should look moist, but not uncooked.
Remove them from the oven and cool on a rack completely before cutting.