For a “lightened” brownie recipe, this one is pretty awesome. It is moist on the inside, crispy on the edges and has a flaky top. This is my favorite from-scratch brownie recipe so far.
- 1/4 cup of boiling water
- 1 TBS instant espresso granules or 2 Tbs instant coffee granules
- 1/4 cup dark chocolate chopped into small pieces (about the size of a chocolate chip)
- 5 Tbs melted butter
- 1/2 tsp vanilla extract
- 2 large eggs
- 1.5 c AP flour (about 6.75oz by weight)
- 1 1/3 c granulated sugar
- 1/2 cup cocoa powder (unsweetened)
- 1 tsp baking powder
- 1/4 tsp salt
- Preheat the oven to 350.
- Combine the boiling water and coffee granules. Stir to dissolve. Add the chopped chocolate and stir until they melt. Set aside to cool a little, then add the melted butter, vanilla, and eggs. Stir thoroughly.
- Lightly spoon flour into measuring cups, and level with a knife (or weigh). Add the rest of the dry ingredients and blend with a whisk. Add the coffee mixture and stir with a spoon or spatula until combined. There may still be a few clumps of cocoa powder, that is ok, don’t over mix. Place batter in a 9×9 baking pan coated with cooking spray. Bake at 350 for about 25 minutes (on the second highest rack) or until a toothpick comes out mostly clean.
*note: Made recipe with 4 TBS coconut oil and a splash extra water. Turned out good but lacked the depth of flavor from the original recipe. Texture still great: moist with a flaky top.
*note: Will try recipe with Bacon Fat in the future.