As we come into the new year - and it could be a very challenging new year at that - I thought I'd share my favorite serious chocolate, all grown-up, brownie recipe. The only sugar comes from the bittersweet chocolate and the semi-sweet chocolate. If you like your brownies sweeter, feel free to add some extra sugar. I like mine to have the tart taste of extra dark chocolate, but that's just me. With or without extra sugar, these are rich, bittersweet and perfect for serious chocoholics.
Survive Anything Double-Chocolate brownies
9 ounces bittersweet chocolate
7 Tbs unsalted butter
2 tsp vanilla extract
2 Tbs left over coffee
1/2 cup milk
1 cup sour cream
1.5 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 bag (or more if you like) semi-sweet chocolate chips
Preheat oven to 350 degrees.
Melt bittersweet chocolate and butter in the microwave (about 2 minutes). When it’s completely soupy set aside to cool.
Beat three eggs in a large bowl at medium-high speed until thick and pale. Add vanilla extract, coffee, milk and sour cream. Beat until fully mixed (just seconds). Reduce speed to low, add chocolate mixture.
Whisk flour, baking powder and salt (and sugar if you must) together then fold the flour mixture in with the rest and add the chocolate chips.
Grease the sides of a 9 x 12 inch cake pan and line the bottom with parchment paper. Cover with batter and smooth the surface with a spatula. Bake until cooked through, about a half hour (test with a toothpick to make sure). Allow brownies to cool before cutting.
Eat, share and repeat until everything’s okay.