Monday, September 11, 2017

Chocolate Chocolate Brownies

Chocolate Chocolate Brownies - Curly Girl KitchenIt was just any old day, the day that I made these brownies, because when the need to fill the kitchen with the aroma of dark chocolate and melted butter suggests itself, the day doesn't need to be a particularly noteworthy day to be worthy of brownie-baking.  And brownie eating.

I only use one brownie recipe anymore, and this is it.  They are ultra dark chocolatey, fudgey, moist and chewy.  And while I like them unfrosted - especially warmed up for 30 seconds in the microwave and topped with a scoop of ice cream - they're also exceptionally good with a little frosting.

As I often do, I had a small bit of leftover chocolate buttercream in the freezer which I thawed and spread over the brownies after they had cooled.  So the next time you have extra buttercream after frosting a cake, just freeze it and save it for brownies.  Some of my favorites to pair with brownies are espresso buttercream, strawberry, or mint chocolate chip.  But if your freezer is sadly bereft of buttercream, then you can click on over here for my chocolate buttercream recipe.  You only need 1/4 of the frosting recipe for this small pan of brownies.

Now that we are almost halfway through September, I am so, so excited for fall.  I always love fall, but this one feels especially exciting since we have an almost-1-year-old, and I have the most adorable little Halloween costume for him.  And I know he won't remember it, but we're going to have so much fun taking him to his first pumpkin patch.

Chocolate Chocolate Brownies - Curly Girl Kitchen

Chocolate Chocolate Brownies - Curly Girl Kitchen

Chocolate Chocolate Brownies - Curly Girl Kitchen

Chocolate Chocolate Brownies - Curly Girl Kitchen

Chocolate Chocolate Brownies
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder (preferably Hershey's "Special Dark")
  • 1/2 teaspoon salt
  • 1/2 tablespoon espresso powder
  • 1/2 tablespoon vanilla extract
  • 2 eggs
  • 1/3 cup all-purpose flour
  • 1/4 cup bittersweet chocolate chips
Baker's Note:  For a bigger batch, double the recipe and bake in a 9x13 pan.

Preheat the oven to 325.  Line a square 8x8 baking dish with parchment paper so that the paper hangs over two sides.  Spray with non-stick spray.

Melt the butter in the microwave or in a saucepan.  In a bowl, combine the sugar, cocoa powder, salt and espresso powder.  Pour the butter in and mix together with a wooden spoon.  Beat in the vanilla, then the eggs, one at a time, beating well after each egg.  Stir in the flour just until moistened, then stir in the chocolate chips.

Use a spatula to spread the batter evenly into the pan.  Bake for 25 minutes.

Cool completely on a wire rack before frosting.  For easy removal from the pan, lift the parchment paper by the overhang to remove the brownies from the pan, set on a cutting board and cut into squares.

Yields 9-12 brownies

Recipe from Curly Girl Kitchen

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