I love brownies. The darker and denser the better! But, I also like more cake-like versions, versions with nuts and other additions, or just unadulterated. I love them all.

This is a recipe from way back that I’ve continually tinkered with since I first got my hands on it, adding  dark chocolate chips and instant espresso coffee somewhere along the way.

The recipe is from Cook’s Country magazine,  the charter issue, and was republished in the San Diego Union-Tribune, in August 2005.

These cry out for either a cup of hot, strong, black coffee, or a tall, ice-cold glass of milk.

A truly grand afternoon snack!

With Valentine’s day coming up, it’s a good excuse to treat yourself to these timely indulgences, or surprise a special someone with an edible gift, and while your at it, you might want to share some with your coworkers — or not.

Here’s my adaptation of the original.

Print Recipe

Basic Chocolate Brownies With Dark Chocolate Chips

For chocolate lovers only, these brownies need to be cooled completely before cutting, but a single serving, run through a few seconds in the microwave, to warm, makes for some heavenly eating, right here on earth. © The Working Lunch Project

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Course

Dessert, Snack

Cuisine

American

Prep Time

20 minutes

Cook Time

40-45 minutes

Passive Time

2 hours (cooling time)

Servings

servings MetricUS Imperial

Ingredients

• 3 ounces unsweetened chocolate, chopped
• 8 tablespoons (1 stick) unslated butter, cut into chunks Plus, you'll need additional butter to grease the baking pan
• 1/8 teaspoon instant espresso coffee
• 1 cup white sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 1/4 teaspoons vanilla extract
• 2/3 cup all-purpose flour To measure, spoon flour into measuring cup, then level with the back of a dinner knife
• 1 cup dark chocolate chips

Course Dessert, Snack Cuisine American Prep Time 20 minutes Cook Time 40-45 minutes Passive Time 2 hours (cooling time) Servings servings MetricUS Imperial Ingredients 3 ounces unsweetened chocolate, chopped 8 tablespoons (1 stick) unslated butter, cut into chunks Plus, you'll need additional butter to grease the baking pan 1/8 teaspoon instant espresso coffee 1 cup white sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 2 large eggs 1 1/4 teaspoons vanilla extract 2/3 cup all-purpose flour To measure, spoon flour into measuring cup, then level with the back of a dinner knife 1 cup dark chocolate chips

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Instructions

1. Preheat oven to 350° F
2. Line an 8 inch square baking pan with foil and grease with some butter. Set aside.
3. In a sauce pan over very low heat, melt together the unsweetened chocolate, butter, and espresso. Remove from heat and allow to cool for a few minutes.
4. In a small bowl, mix together the sugar, baking powder, and salt. Add to chocolate mixture in pan, along with the eggs and the vanilla extract. Whisk until well combined and beginning to look glossy. Fold in flour just until combined — do not over-mix.
5. Stir in dark chocolate chips, and scrape batter into prepared pan, smoothing top and making sure batter is level and smoothed into each corner of the pan.
6. Bake on middle rack of preheated oven 40-45 minutes, until the top looks slightly crackled and glossy, and a toothpick inserted half-way between the edge of the pan and the center of the pan comes out clean.
7. Using the foil, lift brownies from pan, place on a cooling rack, and cover loosely with additional foil. Allow to cool 2 hours before cutting into 16 servings.

Recipe Notes

Nutritional facts per serving:

221 calories

14g fat

68mg sodium

27g carbs

2g fiber

2g protein

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