 |  |  |
 underbaked, so they're gooey |  8" pan ~ gooey inside * soft crispy edge |  crispy edge on top |
 with frosting |  7x12" pan w/frosting |  unfrosted |
These have always been my grandson, Wyatt's favorite brownies ~ with dark unsweetened cocoa powder ~ dark chocolate syrup ~ and a touch of instant coffee to intensify the chocolate flavor. He likes the best without frosting, but I'll sometimes add the frosting when I'm going to put sprinkles on them (and my granddaughters love the frosting).
Wyatt doesn't like the edges, so I'll use my silicone pie protector when I make a square pan for him. In the top photos, I made them for my husband (who does like the edges ~ which aren't "burnt" but just a little crispier) and used an 8" pan, where the edges end up wider. If you use a 9" pan, the crispier edges don't extend as far on the top ~ and if you use a 7x12" pan, they're even less ~ but the brownies aren't as thick in the 9" or 7x12" pan.
WYATT’s Favorite CHOCOLATE BROWNIES
1 cup (2 sticks) unsalted butter ……….. 4 eggs
1/2 cup semi-sweet chocolate chips (I use mini-morsels)
1-1/2 cups sugar………………………..….1 TB dark chocolate syrup
1 tsp. vanilla extract……………….………1 tsp. instant coffee
3/4 cup dark unsweetened cocoa powder
1/2 tsp. salt…………………………………. 1/2 tsp. baking powder
1 cup flour
***
Preheat oven to 350. Spray 8” or 9” pan or 7x12" pan generously with baking non-stick spray (containing flour) and set aside.
Put butter, chocolate chips and sugar into large microwave-proof glass dish/measure and microwave for 1 minute ~ stir. Continue at 1 minute intervals until chocolate is melted and sugar is dissolved in. Scrape into large bowl and whisk well. Add eggs (1 at a time) and whisk well ~ add vanilla & chocolate syrup, whisk well. Whisk in salt & baking powder.
Add instant coffee, unsweetened cocoa powder & flour ~ mix in with wooden spoon until completely blended (but don’t over-mix). Scrape into prepared pan & bake ~ 35 minutes for 9” pan and about 38-40 minutes for 8” pan ~ about 30 min. for 7x12" pan. Recommend putting a silicone pie crust protector around sides of pan (b/c Wyatt doesn’t like hard edges) ~ or lightly put a piece of foil on top..
** Check with toothpick or cake tester (in the soft area between crusty edge & center and also center.) If it's still "gooey", bake another 2-3 minutes. If still too "gooey" after you take them out and cool them, you can still stick back in the oven for another 3-4 minutes.
Cool on rack. If you want frosting, use the one below.
ULTIMATE CHOCOLATE FROSTING:
2 oz. unsweetened chocolate
1 heaping TB butter
1 can sweetened, condensed milk (NOT evaporated)
Cook all together in saucepan until thick. Spread frosting warm on warm brownies
Wyatt doesn't like the edges, so I'll use my silicone pie protector when I make a square pan for him. In the top photos, I made them for my husband (who does like the edges ~ which aren't "burnt" but just a little crispier) and used an 8" pan, where the edges end up wider. If you use a 9" pan, the crispier edges don't extend as far on the top ~ and if you use a 7x12" pan, they're even less ~ but the brownies aren't as thick in the 9" or 7x12" pan.
WYATT’s Favorite CHOCOLATE BROWNIES
1 cup (2 sticks) unsalted butter ……….. 4 eggs
1/2 cup semi-sweet chocolate chips (I use mini-morsels)
1-1/2 cups sugar………………………..….1 TB dark chocolate syrup
1 tsp. vanilla extract……………….………1 tsp. instant coffee
3/4 cup dark unsweetened cocoa powder
1/2 tsp. salt…………………………………. 1/2 tsp. baking powder
1 cup flour
***
Preheat oven to 350. Spray 8” or 9” pan or 7x12" pan generously with baking non-stick spray (containing flour) and set aside.
Put butter, chocolate chips and sugar into large microwave-proof glass dish/measure and microwave for 1 minute ~ stir. Continue at 1 minute intervals until chocolate is melted and sugar is dissolved in. Scrape into large bowl and whisk well. Add eggs (1 at a time) and whisk well ~ add vanilla & chocolate syrup, whisk well. Whisk in salt & baking powder.
Add instant coffee, unsweetened cocoa powder & flour ~ mix in with wooden spoon until completely blended (but don’t over-mix). Scrape into prepared pan & bake ~ 35 minutes for 9” pan and about 38-40 minutes for 8” pan ~ about 30 min. for 7x12" pan. Recommend putting a silicone pie crust protector around sides of pan (b/c Wyatt doesn’t like hard edges) ~ or lightly put a piece of foil on top..
** Check with toothpick or cake tester (in the soft area between crusty edge & center and also center.) If it's still "gooey", bake another 2-3 minutes. If still too "gooey" after you take them out and cool them, you can still stick back in the oven for another 3-4 minutes.
Cool on rack. If you want frosting, use the one below.
ULTIMATE CHOCOLATE FROSTING:
2 oz. unsweetened chocolate
1 heaping TB butter
1 can sweetened, condensed milk (NOT evaporated)
Cook all together in saucepan until thick. Spread frosting warm on warm brownies
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