To be completely honest, 9 times out of 10 I'll be glad to reach for the Ghirardelli Double Chocolate mix and submit to it's box-mix glory - for real, most homemade brownies are no where near as good; the mix is basically the better choice in almost all situations.
The one exception is this brownie recipe that I'm about to share.
This recipe is a one pot wonder, and, although it's not quite a simple as Ghirardelli's masterpiece, it's pretty darn easy for how incredible the brownies are.
I brought these to a grill out with four girls and one lucky guy and we ate the whole batch, not even one lonely crumb left. These are dangerously satisfying and quench your deepest, darkest, chocolaty desires.
*swoon*
Dangerously Good Brownies
Ingredients:
- 10 tablespoons butter, cut into 1-inch pieces
- 1 1/4 cups sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon strong coffee
- 1 teaspoon vanilla extract
- 2 large eggs, chilled
- 1/2 cup plus 1 tablespoon all-purpose flour
- 1/4 cup of semi-sweet chocolate chips
Directions:
- Preheat oven to 325 degrees and spray a 8x8x2-inch pan with baking spray.
- Melt butter in a medium saucepan over medium heat. Continue cooking until the butter stops foaming and begins to brown, stirring often (about 5 minutes).
- Remove from heat and immediately add sugar, cocoa, coffee, vanilla, and a dash of salt. Stir until just combined and let cool 5 minutes.
- Add eggs, 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, sift in flour and stir until combined. Beat vigorously for 60 strokes. Stir in chocolate chips.
- Pour batter into prepared pan and bake about 25 minutes until toothpick comes out clean (with a few crumbs) when removed.
I dare you to not eat the entire pan.
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