Classic Brownies
Yield: 9 – 2 ½ inch brownies
Adapted from Baking From My Home to Yours (Dorie Greenspan)
Ingredients:
5 tablespoons unsalted butter, cut into 5 pieces
4 ounces semi-sweet chocolate chips (or approximately 2/3 cup)
2 ounces unsweetened chocolate, coarsely chopped
½ teaspoon instant coffee
¾ cup sugar
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon salt
1/3 cup all purpose flour
1 cup mini semi-sweet chocolate chips
Directions:
Preheat the oven to 325 degrees F. Line an 8-inch square baking pan with foil, spray the foil with non-stick spray.
Set a heatproof bowl over a saucepan of simmering water. Put the butter in the bowl, top with the chocolates and instant coffee and stir occasionally until the ingredients are just melted – you don’t want them to get so hot that the butter separates. Remove the bowl from the pan of water.
With a whisk, stir in the sugar. Don’t be concerned when your mixture turns grainy. Whisk in the eggs, one by one. Add the vanilla, then fold in the chocolate chips with a spatula.
Scrape the batter into the pan and smooth the top with the spatula.
Bake the brownies for 30 to 33 minutes, or until the top is dull and a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool the brownies to room temperature.