Deep, Dark Brownie Bites
- From Recipe Girl
Ingredients:
¾ cup all-purpose flour
1 T. unsweetened cocoa powder (I use
Hershey’s)
¼ tsp salt
1 stick (113.5g) butter
¾ tsp instant espresso powder
5 oz (142g) semisweet chocolate bar, broken
up (I use AH Puur)
¾ cup sugar
¼ cup light brown sugar
3 large eggs, at room temperature
1 tsp pure vanilla extract
¾ cup semisweet chocolate chips (I just chop
the AH Puur into small chunks)
Directions:
Preparation: Preheat oven to 350°F (180°C).
Grease an 8x8” pan with vegetable
shortening. Cut a piece of baking paper that is
about 4 inches longer than the pan on all
sides. Cut slits at the 4 corners so that you
may press it in and fold the corners behind
each other. This way you create a basket that
can be lifted out after baking. Grease the top
and sides of the paper as well. Chop both sets
of chocolate; sift flour, cocoa and salt into a
bowl; combine both sugars in a bowl; and
gently whisk eggs with vanilla extract.
Place the butter and espresso powder in a
medium sauce pan over very low heat. When
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the butter has melted, add the 5 ounces of
broken up chocolate and stir with a wooden
spoon until melted and combined. Remove
from heat and use a whisk to stir in the sugar
mixture. Let it cool slightly for about 5-10
minutes, stirring occasionally to release heat.
When the mixture is no longer hot, whisk in
the egg mixture until the batter no longer
looks grainy.
Pour the flour mixture on top of the batter
and use the wooden spoon to gently stir until
just combined.
Stir in the chocolate chips. Pour the batter
into the prepared pan and smooth out to
corners.
Bake 25-30 minutes until a toothpick inserted
into the center comes out with just a few
moist crumbs. (In my oven, 25 minutes left the
center extremely runny, but 30 minutes was
perfect.)
Remove from oven and place pan on a rack to
cool for 10-20 minutes. Remove from the rack
and carefully lift the baking paper basket out
of the pan, transferring it to the rack. Place
another rack on top and flip the brownies
over. Remove the paper, and flip again so that
the crust is on top. Let cool completely –
about an hour. Transfer to a cutting board and
cut into small squares.