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Foodgeek: |
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Rating: |
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Servings: |
12 servings |
Prep. Time: |
:15 |
Total Time: |
:53 |
Ingredients: |
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4 oz. baker's unsweetened baking chocolate
2 to 3 tsp. instant coffee (not for drinking, lol)
3/4 cup butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup chopped nuts, if desired
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Directions:
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Heat oven to 325°F. Grease an 11x7-inch pan. Melt the chocolate with the butter in a large microwave safe bowl on high for 2 minutes or until the butter is melted; stir until all the chocolate is melted. Then add the instant coffee; stir well. Add the sugar, stir, then the eggs and vanilla, stirring again. Add flour and nuts; stir until blended. But what I usually do is sprinkle them over the top -- they give much more flavor this way, because they toast duing baking.
Pour into prepared pan. Bake at 325°F, for about 38-40 minutes. Do not overbake. The edges of the brownies should be pulling away from the side of the pan, but that's it. Remove from the oven. Don't bother too much with a tester, because you don't want it to come out clean, it should come out all messy and fudgy. But don't worry, they are cooked after this amount of time!
Let them cool, and you will have rich, chocolatey, fudgy brownies that stay that way, and don't dry out. But I doubt they'll last that long, anyway.
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This is the only way I make brownies. You can tell by the title how I like them. I've done so much experimenting, and had so many disappointing results with other recipes that didn't deliver what they promised. This is a very simple method, from Baker's Chocolate, but I've made a few changes. Very quick and easy to make, and you only use one bowl!
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