CHEW THIS! Joyful Brownies

The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Joyful Brownies

Blaise Doubman

Have you ever heard that some foods are healing? Yes, I know cinnamon, clove, kimchi, sardines, white fish and things like that have natural healing properties but the more focused vision I am projecting is dark chocolate, wine, coffee and brownies. Am I wrong? I remember reading that one glass of wine is equal to an hour at the gym! Wonder how accurate that is? Anyways, the recipe I am sharing here today is seriously a recipe that will bring not only your taste buds to life but will shine joy in your life. These brownies are so easy to make, almost as easy as a boxed mix, and beyond delicious! Plus, the longer they sit at room temperature, the better and more moist they taste!

The secret here is a couple of things. The way the ingredients are presented and mixed and the instant coffee granules. I, most times, will add coffee to any recipe calling for chocolate. You can not taste the coffee, it only makes the chocolate taste more like chocolate. Sort of the way adding yellow squirt mustard to macaroni and cheese makes the macaroni and cheese taste more like cheese! Who knew!?! These brownies are delicious eaten on their own but even better served warm over ice cream. Enjoy!

Joyful Brownies

Leftover brownies should be kept, covered, at room temperature for up to 4 days.

1 stick unsalted butter

1 cup semi-sweet chocolate chips 

1/2 cup white granulated sugar

1/2 cup light brown sugar, packed

2 large eggs

1 tablespoon pure vanilla extract 

1/2 teaspoon instant coffee granules 

3/4 cup white all-purpose flour 

1/3 cup unsweetened cocoa powder

1/2 teaspoon salt

Start by preheating your oven to 350 degrees F. Line a 9-inch square pan with aluminum foil and spray with non-stick cooking spray containing flour.

In a medium saucepan over medium heat, melt together the unsalted butter and semi-sweet chocolate chips.

Stir in the white granulated sugar and packed light brown sugar until combined.

Add in the eggs, pure vanilla extract and instant coffee granules. Stir this together just until everything is combined.

Stir in the white all-purpose flour, unsweetened cocoa powder and salt.

Pour into the prepared pan and bake, in preheated oven, for 20 minutes.

Remove and allow to cool before cutting and serving. Leftovers should be kept at room temperature and will last 2 days.

Ask and Answer: I have been getting questions about if I have recipes for main dishes. Yes! My website has hundreds and hundreds of recipes for main dishes, side dishes, appetizers, breads and all kinds of fruit and vegetable combinations.

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