 |  |  |
 |  prepare pan |  melt chocolate chips w/butter |  mix dry ingredients |  add mini-morsel chips |
 fold in by hand |  spread evenly in pan |  cool on rack |  heat frosting ingredients |  stir frosting |
 spread frosting |  seashore sprinkles |  pull from pan by parchment "tabs" |  slice w/ long serrated knife |  arrange on tray |
My grandson, Wyatt, is a true chocoholic! Over the years, I've made a different type of chocolate cake for his birthdays (see a few below) ~ but his absolute favorite are these DARK CHOCOLATE BROWNIES. I usually don't make them with frosting ~ so that's optional.
Whenever I bring baked goods over to their house (5 teenagers there), he'll look at what I've brought, and if brownies aren't included, he just goes back up to his room! For family holidays, when it's decided what everyone will be bringing, it's an unspoken "given" that I'll be bringing Wyatt's brownies in addition to whatever else I'll bring.
WYATT’s DARK CHOCOLATE BROWNIES
1 cup all-purpose flour……...…………1/4 tsp. baking soda
1/3 cup dark unsweetened cocoa powder
1/2 cup white sugar………………….…1/2 cup dark brown sugar (packed)
1/2 tsp. salt……………………………...6 TB unsalted butter, room temp
1 tsp. vanilla extract………....…………2 eggs, lightly beaten
1/2 cup dark chocolate chips…………...1 cup mini-morsel chocolate chips
1 tsp. instant coffee powder
FUDGE FROSTING:
1 TB unsalted butter…………………….1/2 sweetened condensed milk (NOT evaporated)
1/2 cup dark (or semi-sweet) chocolate chips
***
Preheat oven to 350. Spray an 8” square pan with non-stick baking spray (containing flour). If you want to take the brownies out of the pan to serve later, line the pan w/parchment paper (extending a few inches over opposite sides of the pan); and spray that with the non-stick spray. Set aside.
Melt the butter and dark chocolate chips in the microwave 1 min, then stir/whisk. If they blend together well, good. If not, zap for another 30 seconds, and stir/whisk until chips are melted. Let this sit on the counter and cool a few minutes while you go on to the next step.
Put the flour, cocoa powder, instant coffee, baking soda, salt and sugars together in the bowl of an electric mixer. Mix on low for about 10-15 seconds until mixed together well. Then beat in the eggs on medium, until blended well.
Stir the vanilla into the melted butter & chocolate. Then slowly beat the butter mixture (on low) into the flour mixture ~ just until it’s combined but don’t overbeat. Fold in the mini-morsel chocolate chips by hand.
Spread evenly in the prepared pan. Bake for about 18-23 minutes, but don’t overbake! (You might want to check 5 minutes earlier, especially if your oven bakes fast or you’re using a dark pan.) A cake tester should come out clean. Cool on a rack before frosting.
TIP: If you don't want frosting but do want SPRINKLES ~ sprinkle them on top of the brownies when you check them 5-7 minutes before the brownies are done, so they stick to the batter. If you sprinkle them on top before you bake them, they may melt out of shape during baking.
FUDGE FROSTING
Put all 3 ingredients into a microwave-proof bowl (at least 2 cups, so it doesn’t overflow while heating). Heat on HIGH about 1 minute. Stir/whisk until smooth. If you can’t get it really smooth, then stick it back in for another 30 seconds (but 1 minute should be perfect). Spread over the cooled brownies.
TIP: You can double the whole recipe to fill a 9x13” pan.
Whenever I bring baked goods over to their house (5 teenagers there), he'll look at what I've brought, and if brownies aren't included, he just goes back up to his room! For family holidays, when it's decided what everyone will be bringing, it's an unspoken "given" that I'll be bringing Wyatt's brownies in addition to whatever else I'll bring.
WYATT’s DARK CHOCOLATE BROWNIES
1 cup all-purpose flour……...…………1/4 tsp. baking soda
1/3 cup dark unsweetened cocoa powder
1/2 cup white sugar………………….…1/2 cup dark brown sugar (packed)
1/2 tsp. salt……………………………...6 TB unsalted butter, room temp
1 tsp. vanilla extract………....…………2 eggs, lightly beaten
1/2 cup dark chocolate chips…………...1 cup mini-morsel chocolate chips
1 tsp. instant coffee powder
FUDGE FROSTING:
1 TB unsalted butter…………………….1/2 sweetened condensed milk (NOT evaporated)
1/2 cup dark (or semi-sweet) chocolate chips
***
Preheat oven to 350. Spray an 8” square pan with non-stick baking spray (containing flour). If you want to take the brownies out of the pan to serve later, line the pan w/parchment paper (extending a few inches over opposite sides of the pan); and spray that with the non-stick spray. Set aside.
Melt the butter and dark chocolate chips in the microwave 1 min, then stir/whisk. If they blend together well, good. If not, zap for another 30 seconds, and stir/whisk until chips are melted. Let this sit on the counter and cool a few minutes while you go on to the next step.
Put the flour, cocoa powder, instant coffee, baking soda, salt and sugars together in the bowl of an electric mixer. Mix on low for about 10-15 seconds until mixed together well. Then beat in the eggs on medium, until blended well.
Stir the vanilla into the melted butter & chocolate. Then slowly beat the butter mixture (on low) into the flour mixture ~ just until it’s combined but don’t overbeat. Fold in the mini-morsel chocolate chips by hand.
Spread evenly in the prepared pan. Bake for about 18-23 minutes, but don’t overbake! (You might want to check 5 minutes earlier, especially if your oven bakes fast or you’re using a dark pan.) A cake tester should come out clean. Cool on a rack before frosting.
TIP: If you don't want frosting but do want SPRINKLES ~ sprinkle them on top of the brownies when you check them 5-7 minutes before the brownies are done, so they stick to the batter. If you sprinkle them on top before you bake them, they may melt out of shape during baking.
FUDGE FROSTING
Put all 3 ingredients into a microwave-proof bowl (at least 2 cups, so it doesn’t overflow while heating). Heat on HIGH about 1 minute. Stir/whisk until smooth. If you can’t get it really smooth, then stick it back in for another 30 seconds (but 1 minute should be perfect). Spread over the cooled brownies.
TIP: You can double the whole recipe to fill a 9x13” pan.
Button links to recipes for 3 different chocolate birthday cakes I made for my grandson in the past.
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