My family has been eating a lot more wheat-free, no sugar added, raw, nutrient-rich things. This is NOT one of those things.
This recipe is based on a well tested recipe from America's Test Kitchen for chewy brownies. I've adjusted to make them with available, dairy free, ingredients, and more rich chocolate and fudgy.
These brownies are a real show-stopper, and they are relatively easy to make in that they don't require a mixer, separate mixing bowls, or whipping anything into "peaks."
YIELD: at least 24 very rich brownies, or one 9x13 pan or "half pan"
- 1/3-1/2 cup (100 ml) cocoa powder (depending on your taste) (I use about 1.2 oz by weight)
- 3/4 cup strong coffee
- 2 oz finely chopped unsweetened chocolate (I start with 7/8 of a 100 gram bar of 100% cocoa "Holy Cacoa")
- 4 Tablespoons (about 1.8 oz by weight) coconut oil
- 5/8 cup (5 liquid oz) olive oil
- 2 eggs (whole)
- 2 egg yolks
- 2 teaspoons vanilla extract
- 2 1/2 cups sugar (use a little less for a deeper bitter-sweet flavor, but significantly decreasing or substituting sugar will alter the structure of the brownie
- 1 1/2 cups all purpose flour
- 3/4 teaspoon table salt (less if your salt is extra fine, more for kosher salt)
- 8 oz (250 grams) cold, high quality bittersweet chocolate chips or large chocolate chunks
- Have all ingredients ready, except coffee.
- Preheat oven to 350 F or 180 C. Line a 9" x 13" pan with parchment paper (or foil) and a light coating of oil or cooking spray.
- Brew strong coffee, add to large mixing bowl (must still be hot).
- Whisk in cocoa powder, followed by chopped unsweetened chocolate. Whisk until smooth and melted. Mixture looks like ganache. Resist the urge to taste this bitter mixture.
- Wisk in oils, then eggs, yolks, and vanilla.
- Wisk in sugar until everything is homogeneous. Until this step, you don't need to worry about mixing too much.
- Switch to a spatula and mix in flour and salt until just combined. Fold in chocolate chips.
- Scrape into oiled paper- or foil-lined pan.
- Cook 20-30 minutes. Checking frequently after 20 minutes or as soon as you smell them. They are done when a toothpick inserted into the middle comes out with sticky chocolatey crumbs, but the brownies are not "soapy" or very jiggly. Remember these have a lot of chocolate and other ingredients that are liquid when hot and will cool to a solid. Do not leave them in until solid.
- Let cool at least 1 hour, preferably several hours in the fridge before cutting.
* Pull out as soon as you smell it.
* Double the recipe, slice into small squares, and freeze small portions. WRAP WELL because high fat foods absorb other smells/flavors. Plastic wrap just doesn't cut it.
* Serve hot with ice cream, or cold. I like them when they've been out of the freezer for about 10 minutes.
* Try adding pecans.
* For chewy, less gooey brownies, add an extra 1/4 cup flour and cook an extra 4-5 minutes.
* Try adding caramels and rock salt on top in the last 7 minutes of cooking. (Reduce salt in batter.)