Deep-Dish Fudge Brownies
February 2019
Ingredients
- 3 Tbs. unsalted butter
- 2 Tbs. canola oil
- 4 ounces semisweet chocolate chips or chopped
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 2 tsp. vanilla extract
- 1/2 tsp. salt
- 2 large eggs
- 2 Tbs. cold brewed coffee
- 1/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/4 tsp. baking soda
- Pinch of cinnamon optional
- 1/2 cup toasted walnuts coarsely chopped (optional)
Instructions
- Heat oven to 325 F. Line an 8- by 8-inch baking pan with aluminum foil (or parchment paper) so the edges of the foil hang over the sides of the pan slightly, and spray generously with cooking spray.
- In a small mixing bowl, combine the flour, cocoa, salt, soda and cinnamon. Toss in the walnuts to coat them and set bowl aside.
- In a large, microwave-safe mixing bowl, combine butter, oil and chocolate. Heat in the microwave to melt (one minute or less). With a wooden spoon, stir in sugars, vanilla and salt until well-mixed. Blend in eggs and coffee, beating the mixture by hand until it is thick and glossy. Add the dry ingredients, stirring just until all is combined. Pour into pan and bake 35 to 40 minutes (depending on your oven), or until just a few crumbs stick to a toothpick inserted in the center. Makes 16 2-inch squares.
Notes
This holy grail of a brownie recipe I’ve played with over the years is a perfect mix of moist fudge and cake-like chewiness. Some strong coffee enhances the chocolate to make these very flavorful.
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