If you love the gooey kind of brownies this is so your brownie.
I finally got the recipe right and these are out of this world!
And if you love coffee like me, it just takes this brownie over the top.
Just look at how gooey.
Its important to make sure these chill for a little to hold their shape.
Otherwise throw that hot gooey mess on some ice cream and call it a day.
I. Just. Cant.
Can't Just I.
I Can't Just.
I Cant. They're seriously perfect.
Did I mention how easy they are?
Literally a one-bowl recipe.
Enjoy my brownie fans! This will surely be your brownie go to.
10 Tbs Salted Butter
1/3 c Hershey’s Dark Unsweetened Cocoa Powder
1 c Hershey’s Dark Chocolate Chips
¾ c sugar
1 ½ tsp instant coffee granules (Columbian)
Pinch of salt
¼ tsp cinnamon
1 Tbs vanilla
½ c flour
Preheat oven to 325 with the rack at the lower 1/3 of your oven.
Grease and line an 8x8 pan with parchment paper.
In a double boiler – or – a pot with an inch over water over medium low heat with a heat proof bowl overtop – make sure the bowl’s bottom isn’t touching the water – Add the butter, cocoa, chocolate chips and sugar.
Mix occasionally but let butter and chips melt. This takes about 10 minutes.
When melted take off the heat, stir in the instant coffee, salt, cinnamon and vanilla.
Mix until well combined and let cool for 10 minutes before adding the eggs.
Add in eggs and mix until combined.
Add in the flour and mix until just combined and thick. Don’t want to over work the batter!
Pour the batter into the pan and bake for 10 minutes – or until a toothpick comes out a little raw.
Let cool completely – about an hour and refridgerate for 1 hour (if you can’t wait – that is totally fine!) Refrigerating tightens up the gooey brownies so they don’t fall apart when serving.
When ready to serve combine all ganache ingredients in a microwave safe bowl and nuke for30 seconds at a time until all is melted and warm.
Pour over the brownies and ENJOY!