Coffee granules bump up the chocolate flavor in these ultra-fudgy brownies. Add chocolate chips to the batter to make them even more irresistible.
—SARAH THOMPSON GREENFIELD, WI
PREP: 20 MIN. • BAKE: 40 MIN. + COOLING • MAKES: 16 SERVINGS
1 cup sugar
1/2 cup packed brown sugar
2/3 cup butter, cubed
1/4 cup water
2 teaspoons instant coffee granules, optional
2 3/4 cups bittersweet chocolate chips, divided
4 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1. Preheat oven to 325°. Line a 9-in. square baking pan with parchment paper, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1 3/4 cups chocolate chips and stir until melted. Cool slightly.
2. In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into the chocolate mixture. Fold in the remaining chocolate chips.
3. Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack.
4. Lifting with parchment paper, remove the brownies from pan. Cut into squares.