Brownies: Never Too Many

This recipe is a result of my insatiable appetite for all chocolaty things and it’s perfection.

These brownies are chewy, cakey, dense and airy all at once! The procedure of this recipe is a bit more complicated than my other brownie recipe but it is worth it, and really not that complicated anyway. I add some coffee to the chocolate because coffee really brings out its flavor – it doesn’t really make them taste like coffee.

Yield: 12

Ingredients:

5 oz semi-sweet chocolate (block or chips are fine)

1 tsp instant coffee granules

¾ c flour

½ tsp salt

½ tsp baking soda

½ baking powder

2 eggs

½ c plus 1 tbs white sugar

¼ c vegetable or canola oil

Several handfuls of hazelnuts, chopped

Start by melting the chocolate with the coffee in a bain-marie/double boiler. Like so:

(Take a medium-size pot and fill with about 2 inches of water. Bring water to boil. Put the chocolate and coffee in a glass bowl and place over boiling water. Leave the heat on medium-low and let the steam melt the chocolate, stirring occasionally with a wooden spoon.) Set aside.

Preheat oven to 350 and grease a square baking dish.

Combine flour, baking soda and powder and salt in bowl and set aside.

Beat the eggs with the sugar with a whisk for about a minute until it’s a pale yellow color. Then stir in the oil. Then take one tablespoon of the chocolate and stir into the eggs. Once combined, stir in the rest of the chocolate. Then add the flour by halves.

Pour the mixture into the prepared baking sheet and place in oven. After the first 10 minutes of baking, sprinkle the hazelnuts over the batter and cook another 20 minutes (Total cooking time: 30 minutes.) Remove from oven and cut into squares. Cool completely and serve. Enjoy and linger <3

Sorry for the terrible quality. Bad lighting makes for bad pictures : /