- Cooking Time:
- Preparation Time:
- 12 oz Bitter Sweet Chocolate – 60 – 65% is good… 71% is better … 85% is best (Lindt)
- 3 cubes (1 ½ cups) Butter (Unsalted) (If you use Salted butter omit the pinch of salt to the chocolate)
- 6 Large Eggs -or- 5 Extra Large Eggs
- 1 1/2 cups Granulated sugar
- 1/4 cup Light Brown sugar
- 1 tsp Vanilla extract -or- 1/2 Vanilla bean scraped
- 1 TB Strong brewed Coffee or 1 tsp Espresso Powder
- A Pinch of Salt
- 1 5/8 cups All-Purpose Flour
- 1/2 cup Semi-Sweet Chocolate Chips (Ghiradelli or Schokinag baking pieces)
- 1/2 cup White “Chocolate” Chips (Ghiradelli or Schokinag baking pieces)
- 1/4 tsp Cayenne Pepper (Optional)
- Oven – 350°
- Pan – 13 x 9 (3 quart) lined with parchment (I don’t recommend aluminum foil, as it reacts with acids and Chocolate is slightly acidic).
- In a large sauce of sauté pan, melt Butter over low heat then add broken the Chocolate, stir gently until almost melted, then remove from heat (the chocolate will finish melting).
- Add a pinch of Salt and the Cayenne.
- Let this cool while you whisk the Eggs and Sugars together with the Coffee and Vanilla, just until the yolks & whites are combined.
- Once the chocolate is cooled, begin pouring in the eggs, in a steady stream, into the chocolate, stirring constantly.
- This will keep the eggs from curdling; Chocolate scrambled eggs, while tastey, are not all that satisfying.
- Your chocolate mixture should thicken slightly once the eggs are incorporated.
- Begin folding in the Flour, just until combined, lumps are OK. (If you mix it too much, your brownies will be more like cake when they are finished baking.)
- Once the flour is folded in, add the Semi-Sweet and the White Chocolate Chips and incorporate with a few quick strokes.
- Pour into your prepared pan and, with a spatula, level out your batter making sure to get it into the corners.
- Then bake in the oven for 25 – 35 minutes. (Brownies are not supposed to be cooked to complete doneness or they will be dry. You will know they are done when the top becomes shiny and mottled.)
- Let cool about 1/2 hour before lifting from pan by the parchment paper and moving to a cooling rack, peeling parchment off to keep the bottom from drawing moisture and becoming soggy.
- Let cool another 15 minutes before cutting.
- Sprinkle with a little powdered sugar, Dutch processed cocoa or a mixture of both.
- Kick back and enjoy with either a delicious mug of Guatamalen Antigua coffee or a tall frosty glass of milk.
NotesThis recipe is an adaptation of one presented by Nigella Lawson on Nigella Feasts. If you want REALLY fudgie brownies, like I do, please use an 85% cacao solids bar as well as the addition of the cayenne and coffee. The coffee adds a roundness of flavor and the cayenne give just a touch of warmth without being noticeably hot. One thing I can guarantee is these brownies are NOT low fat in any way, shape, or form. However, they truly are delicious.
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