If you haven’t noticed, I’m a big fan of chocolate. Specifically, I’m a big fan of chocolate treats when they’re warm, just out of the oven, and more often than not, topped with a scoop (or two) of ice cream.
You know those ridiculous molten chocolate lava cakes servers will subtly push for you to get after you finish away a meal big enough to feed a small family? And how you usually are ‘too full’ to concede? I struggle to stray from that offer, and again, more often than not, will agree to it. Know that scene from Friends where Rachel and Chandler are eating that cheesecake and Chandler says, “I’m full and yet I know if I stop eating this, I’ll regret it.” That is me.
Anyway, the easiest way to replicate this feeling at home is with brownies. Sweet, fudgey, perfectly warm, and completely irresistible.
This recipe makes for brownies that are exploding – literally – with chocolate. I use cocoa powder, semi-sweet chocolate, and dark chocolate chunks (the combination of the two offsets the sweetness so it isn’t too overbearing) and I make sure to sprinkle some on top so every bite has some melted chocolate making its way through.
My little brother, Yuriy, or as I call him, Buddy, loves brownies, and I got so excited when he asked me for the recipe so he can make them himself. Can you imagine that scene?? I was ecstatic and tried to help him, but he was so determined to make them all on his own that he didn’t let me touch anything…so I just took pictures instead (clearly a very proud sister).
I hope you enjoy these just as much as we did!
Makes 12 brownies
3/4 cup semi-sweet chocolate chips
3 oz. dark chocolate
3/4 cup melted butter – unsalted
1 1/4 cup granulated sugar
2 tablespoons espresso or freshly brewed strong coffee
3/4 cup all-purpose flour
1/2 cup cocoa powder
- Preheat oven to 350 degrees and line a 8×8 baking pan with parchment paper. Set aside.
- Chop the dark chocolate into small chunks and set aside.
- Melt semi-sweet chocolate chips in the microwave in 20 second increments, stirring after each zap. Set aside to cool slightly.
- Mix the melted butter and sugar until light in color, about 1 – 2 minutes.
- Add the eggs and mix until incorporated.
- Add the melted chocolate and stir quickly – be careful, because if the chocolate is too hot it can start cooking the eggs and as Alton Brown would say, “That is not Good Eats.”
- Add the coffee (or espresso). Slowly add the flour and cocoa powder, mixing until just incorporated.
- Fold half of the chocolate chunks into the batter, then pour into the lined baking pan. Use a spatula to smooth out the batter, then sprinkle with the remaining chocolate chunks.
- Bake for 35 – 40 minutes – this can vary by oven, weather, and more. Start checking the brownies after 30 minutes – you want them to be set in the center and evenly browned across the top. They’ll be incredibly gooey (little flour, lots of chocolate) and they will continue cooking in the pan for a bit after you take them out of the oven.
- Remove from oven and place on cooling tray but do not cut or try to remove them just yet! Let them cool in the pan for at least 1 hour. This will help them set up so you don’t have a mess on your hands trying to take them out (Believe me, I’ve eaten ten too many broken brownies trying to make this happen).
- Cut into 12 brownies, grab a glass of milk, and enjoy!