Making homemade brownies isn’t difficult, but I quickly discovered it can be expensive. My solution? I replace some of the melted chocolate with cocoa powder to save a few bucks. Luckily, this substitution doesn’t compromise the fudgy wudgy factor whatsoever! Now the two sticks of butter? I’m sorry, there is no substitution for that, unless you want your brownies to have the texture of cardboard. Don’t let the butter scare you away though! This recipe makes 16 brownies, so it’s not like you’re eating a lot of butter, unless you eat the entire pan yourself….what? I would never do that. I always stop myself after like, four of these…. 😉
I’ve always been a fan of super fudgy brownies. For years I made them from a Ghirardelli boxed mix. Then I became addicted to the Food Network, where I saw Ina aka The Barefoot Contessa make brownies from scratch. Did I ever mention my desire to name my firstborn child Ina? My husband shot that idea down quick, but I’m pretty sure I put her name on the list after I watched her make those outrageous brownies!
Ina’s secret ingredient? COFFEE! Instant espresso, to be exact. It really brings out the flavor of the chocolate!!! If you are a self proclaimed boxed brownie maker, I do not judge you in the least bit, but I hope you’ll give this recipe a try. I adapted it from THE Barefoot Contessa’s recipe, so how bad can it be?!?! Enjoy! 🙂
These brownies are even better on Day #2. The only problem? Getting them to last that long!
- 1/2 lb. (2 sticks) unsalted butter, cut into pieces
- 10 oz. bag dark chocolate chips (I use the Ghirardelli brand)
- 1/4 cup cocoa powder, sifted for lumps
- 1 cup all purpose flour
- 1/2 TBSP baking powder
- 1/2 tsp salt
- 3 eggs
- 1 cup sugar
- 1 TBSP instant espresso granules
- 1 TBSP vanilla
- Preheat the oven to 350 degrees Fahrenheit.
- Spray an 8 x 8 square baking pan with non-stick cooking spray.
- Melt chocolate chips and butter in a microwave safe bowl for 2 minutes.
- Whisk to combine. Set aside to cool slightly.
- In a large mixing bowl, whisk together flour, cocoa powder, baking powder and salt.
- In a medium mixing bowl, add eggs, sugar, coffee granules and vanilla.
- Whisk to combine.
- Add the melted chocolate mixture to the egg mixture.
- Whisk to combine.
- Use a spatula or wooden spoon to fold the wet mixture into the dry mixture. Do not overmix.
- Spoon batter into prepared baking pan.
- Bake for 30 minutes. Do not overbake.
- Allow to cool for 30 minutes before slicing.