I adapted the recipe for these delicious treats from the Espresso Brownies I ran across while browsing through TasteSpotting. The recipe sounded delicious, but a tad too sweet (I love my chocolate on the slightly bitter side). I tweaked it a little instead and used the following:
- 230g 100% cocoa chocolate baking chips, melted down over low heat
- 115g (~8tbsp) butter, softened
- 300g confectioner’s sugar
- 5 large eggs
- 1/2c. fresh espresso cooled to room temperature
- 70g all-purpose flour
- 70g Hershey’s Special Dark cocoa powder
Instructions are basically the same as the original recipe’s set. Beat butter/sugar until smooth/fluffy1. Whisk eggs briefly to mix and then add to the butter/sugar mix and mix well. Pour in the espresso and mix well.
Sift the flour and cocoa powder and mix into the moist ingredients, stirring until just mixed thoroughly with a whisk2. Mix in all of the melted chocolate and stir briefly until well mixed3. Grease a baking pan with butter (or shortening) and dust lightly with either flour or cocoa powder, and transfer the brownie mixture to it. Bake at 325˚F for roughly 30-35 minutes (for an ~60ish in2 pan), or until it passes the knife/fork test.
Let cool and enjoy! This first attempt turned out a tisch on the dry side, and also just a tad less sweet than I was aiming for. For the interim, @kservos logically suggested I use some milk to deal with that, so I’ll give that a try tomorrow night (I’m brownied-out tonight). For next time, I’ll probably bump up the sugar and butter by about 10-15% to try to moisten and sweeten them up a bit more, or I could back off the zomgdarkdarkchocolatehurrhurr mentality and just go with something like 70-80% cocoa baking chips. It could also use a bit more espresso flavor…I can barely taste it at its present level. Maybe I’ll try a whole cup next time?
2I made sure to grab every last bit of flour/cocoa along the edge of the bowl. It’s not hard to miss with how dark the cocoa turns when it gets moist. Did I mention making this makes it look like your kitchen had a mud-bomb explode inside?
3The mixture should firm up just a tad and look like a slightly thick cake batter, as the warm chocolate should congeal the egg a bit. Refrain from tasting the batter at this point. I couldn’t get enough when I was cleaning the spatula after transferring it to the baking dish!