On Saturday I felt like developing a new brownie recipe. I did some research, looked over old recipes, and came up with what I thought would be the perfect fudgy brownie.
Now, anyone that knows me knows that brownies are my favorite baked good, and that there is nothing worse to me than an overcooked brownie (it’s a tragedy. an absolute tragedy). Who wants a dense, cakey chocolate bread-like thing when they can have a gooey, fudgy morsel of chocolate brownie goodness. Not I. Not. I.
So imagine my disappointment when I looked into the oven half-way through these brownies’ cooking and I noticed their tops weren’t perfectly glossy and moist. Does anyone else talk to themselves in their kitchen? I’m going to do a whole post on it soon, because it pretty much defines my baking technique. In this instance, some of my dialogue:
Me: Wait, nooo. (To Alex) Babe? Babe. I think they’re going to come out badly.
A: I’m sure they’ll be fine.
Me: No, the tops are cakey. (Sighs) Ugh. It’s totally because of the butter. I should’ve added more butter. (Pause) OK, maybe they’ll be OK. (Stares into oven. Longer pause) No, they’re not going to be OK.
A: (No answer because by this point I’m just discussing with myself)
Me: I should just trash them. No way am I putting this on the blog. Yeah, it was totally the butter.
So that’s basically what happens every day that I bake.
The brownies came out of the oven and I was still disappointed and didn’t believe in them. I decided to let them cool a bit, cut them up, and drop off almost all of them with our neighbors on my way to yoga. I told them I messed them up, and if they didn’t like them I wouldn’t be offended. I had a great yoga session, then walked back home, still frustrated that I made a huge batch of brownies and they didn’t come out well.
But here’s the kicker: I walked inside and went to our kitchen, ready to devour any and everything because I was hangry, and took a bite of the leftover brownies. Cue an audible “Holy S**t! These are fantastic!” Basically, once the brownies cooled completely, they took on an intense chocolatey flavor, and somehow retained moisture even in their slight cakey-ness.
I say cakey, but these brownies aren’t light, fluffy cakey. They’re dense, rich cakey. As if cakey married fudgy and had a beautiful, darling child. They melt in your mouth instantly and have a really unique texture. You’ve just gotta try them for yourself.
So next time you’re in the mood for some brownies, you should totally make these. They were a happy, delicious accident and I love ’em.
- 4 oz bittersweet chocolate, chopped
- 12 tablespoons butter, cut into small cubes
- 3 eggs
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 teaspoons vanilla extract
- 1 tablespoon coffee
- ½ cup whole milk
- 1 cup flour
- 1 cup cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup bittersweet chocolate chips
- Sea salt, for sprinkling (optional)
- Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper and set aside.
- In a microwave-safe mixing bowl, combine the bittersweet chocolate and butter. Stir to combine, then microwave in 30 second intervals until the mixture melts completely. Stir vigorously with a fork or whisk in between each interval to help with the melting process.
- Once melted, add both sugars, milk, coffee, vanilla extract, and eggs into the chocolate mixture, stirring until combined (make sure your chocolate mixture has cooled slightly as to not cook the eggs! If your chocolate mixture is very hot, you can stir in everything except for the eggs first to help cool it down, then add the eggs second).
- Next, fold in the flour, cocoa powder, baking soda, and salt, stirring until just combined. Finally, fold in the bittersweet chocolate chips and stir until even throughout.
- Pour into lined baking pan and cook for approximately 30 minutes*. If using sea salt, sprinkle over brownies once removed from oven. Allow to cool for 10 minutes before cutting!