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.
Double Fudge Brownies
It seems the more I hesitate when writing about cookies and brownies, the more people write in asking for them. I think what, even I forget sometimes, is that there can be so many different variations of a cookie or a brownie, therefore expect several different recipes. Generally, take a brownie for example, when you add a lot of flour to the dough, the brownie comes out caky but when you do not add hardly any flour to the dough, the brownie will come out fudgy and dense. And yes, just because you like one style does not mean there are not millions of people out there who like the opposite style.
The brownies I am sharing here today are almost so thick they are unreal. They are amazing! The instant coffee makes the chocolate taste more like chocolate, the cornstarch really absorbs and brings everything together and the semi-sweet chocolate balances everything out. These are best taken from the oven, cooled slightly and then placed right into the refrigerator. When you go to cut these, it will almost look and taste like thick chocolate fudge!
Double Fudge Brownies
10 tablespoons unsalted butter
2 cups semi-sweet chocolate chips
3/4 cup white granulated sugar
1/3 cup light brown sugar
2 teaspoons pure vanilla extract
1 teaspoon instant coffee granules
3 large eggs
4 tablespoons cornstarch
3 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
Start by preheating your oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with non-stick cooking spray.
In a microwave safe bowl add the unsalted butter and semi-sweet chocolate chips. Microwave on high for about 2 minutes and stir until melted and smooth.
Add the melted chocolate into the bowl of an electric mixer. Add in the white granulated sugar, light brown sugar, pure vanilla extract and instant coffee granules.
Beat together until everything is incorporated.
Beat in the large eggs, one at a time.
Beat in the cornstarch, unsweetened cocoa powder and salt.
Turn the mixer on medium, high and beat for 4 minutes until the mixture has thickened.
Pour the batter into the prepared pan and smooth out the top. Bake in preheated oven for exactly 27 minutes.
Remove, bang brownies on the counter and place back into the oven. Cook an additional 10 minutes.
Remove and allow to cool slightly. Wrap with aluminum foil and chill in the refrigerator for at least 6 hours.
Remove, cut and serve.
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