The following “CHEW THIS!” column originally appeared a in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.
Dark Brownies
Have you ever had a brownie that was so delicious that you could not all the sudden remember any other brownie you had eaten? Well, that is the category this latest recipe is that I am sharing with all of you. This brownie goes beyond words. When warm and eaten not long after coming from the oven, the inside is molten and almost lava cake consistency. When eaten room temperature, it is soft and moist and super decadent. Chill the brownie and all the sudden it comes the moist and chewy brownie of your dreams. If you are brave enough to freeze the brownie, it will literally taste like the fudgiest chocolate ice cream! I almost named this my “Chameleon Brownie” but I did not really want to name a dessert after an animal; a reptile at that! I have never really discovered a brownie quite like this and I hope you will find the same to be deliciously true.
Make sure and follow the recipe exactly with this recipe. As with all baking recipes, baking is a science. It is not like cooking where you can throw this in and that and make adjustments due to your taste buds. Baking needs to be exact because, like I said, it is a science with scientfic compounds and chemicals. When this recipe says to pour the melted butter over the chocolate and allow it to sit for 3 minutes, do just that. Not a minute longer, or shorter. When this recipe tells you to beat the ingredients together for 10 minutes, it means 10. Not 9 and not 11. 10 minutes. Follow the recipe exactly and I promise you that you will get the exact results promised that you are looking for.
Dark Brownies
2 1/2 sticks unsalted butter
1 cup semi-sweet chocolate chips
3/4 cup unsweetened cocoa powder
1 tablespoon instant coffee granules
2 cups white granulated sugar
1/2 cup light brown sugar, packed
1 tablespoon pure vanilla extract
2 teaspoons salt
6 large eggs
1 cup white all-purpose flour
Kosher salt, for sprinkling
Start by preheating your oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil and spray with a non-stick cooking spray containing flour.
Add the semi-sweet chocolate chips, unsweetened cocoa powder and instant coffee granules to a medium sized bowl.
In a small saucepan over medium heat, melt the unsalted butter until bubbly.
Remove the melted butter from the heat and pour over the chocolate. Allow to sit for three minutes and then whisk smooth.
In a large bowl combine the white granulated sugar, packed light brown sugar, pure vanilla extract, salt and large eggs. Using an electric whisk beater, beat on high speed for 10 minutes.
Turn the mixer down slightly and add in the melted chocolate mixture. Beat until smooth, creamy and combined.
Gently fold in the white all-purpose flour.
Pour into prepared pan and smooth out the top.
Bake in preheated oven for 20 minutes.
Remove and bang the pan of brownies on your counter top about five times. Sprinkle lightly with kosher salt.
Place back into the oven to bake for another 20 minutes.
Remove and allow to cool – and continue baking slightly – at room temperature.
Once cooled, lift brownies from the pan using the overhang of aluminum foil. Cut into desired size pieces. Dust with powdered sugar and serve.
These may also be stored and eaten chilled.
Ask and Answer: What kind of New Year’s traditions do you have that you would like to share with me? Write to me on my website and drop me and email!