If you like your brownies to be gooey, soft, chewy and fudgey- this recipe is just for you! Some people like a more cake-like consistency. Honestly, to me, It just depends on what kind of mood I’m in. Sometimes I like a really dense brownie or sometimes I want a cakey- crackly top kind of brownie. Maybe I should post a couple of brownie recipes to show the variations of texture. I’ll add it to my to do list.
My blogging has slowed down since my real estate schedule has started to pick up. However, I’m still determined to squeeze in my blogs one way or another. As a mom, with a busy day to day schedule, baking and blogging truly has become an amazing outlet for me to express myself creatively. This week especially, I found myself missing taking the time to write.
I’m happy to be here in my living room, as my crazy toddler tears my home to shreds, just to take this time to myself and create recipes to share with others.
As for these brownies, I took all but 2 of them to my grandma’s house. I’m trying to eat clean for as long as I can manage, and I only left Luke two because I’m trying to make him eat clean too. But to be clear, I did taste test these a lot, and they are really really good! I was happy to share these tonight with my family.
Thank you for reading and I hope you enjoy!
- 1 cup unsalted butter, melted - 1/2 cup unsweetened cocoa powder - 1/2 tbs instant coffee - 1 cup granulated sugar - 1 cup brown sugar - 2 tsp vanilla - 4 eggs, room temp - 1 cup flour - 1/2 tsp salt - 1/2 tsp baking powder - 1/2 cup semi sweet chocolate chips
Preheat your oven to 350 degrees and butter a 9×13 inch glass baking dish. In a small microwaveable bowl, melt the butter and mix the cocoa powder and coffee until combined.
In a large bowl, cream together the sugars with the eggs. Add in the vanilla, then the baking powder, salt and flour. Careful not to over mix. Take the bowl of butter and cocoa powder and add into the large bowl. Use a rubber spatula to scrape all the chocolate butter from the small bowl. Mix together until combined, then add in the 1/2 cup of chocolate chips.
Pour the mixture into the greased baking dish and cook on the center rack of the oven for 27-30 minutes. The toothpick method will not work for doneness on this recipe. If inserted, it will come out unclean. Cooking between 27-30 minutes will give you a slightly undercooked pan of brownies. They will continue to cook inside the dish, when taken out of the oven. Allow the brownies to cool completely before cutting.