So I lied yesterday saying the Tuscan Salmon Pasta would be the last of my Valentine’s Day recipes. I realized I needed to do desert. Now nothing says Valentine’s Day (according to the advertisements) like chocolate and nothing says heart-healthy like dark chocolate (work with me on this one folks). So it is combining these two that I present Deep, Dark Brownies.
This recipe is great: The brownies are very moist and go perfectly with a scoop of French Vanilla ice cream. Thanks to Recipe Girl for this great way to end the night; at least regarding food ;-).
Ingredients:
- ¾ cup all-purpose flour
- 1 Tbsp. cocoa powder
- ¼ Tsp. Kosher salt
- ½ cup (1 normal stick) cream butter, plus more for pan
- ¾ teaspoon instant espresso powder
- 5 oz. semisweet chocolate bar, finely chopped (Chocolove has an organic raspberry chocolate bar that I love)
- ¾ cup granulated white sugar
- ¼ cup light brown sugar
- 3 large eggs, at room temperature
- 1 Tsp. pure vanilla extract
- ¾ cup semisweet chocolate chips (I prefer Tollhouse)
Directions:
- Preheat oven to 350 degrees F. Butter an 8x8-inch pan. Line with parchment paper and let it hang over two sides. Butter the parchment to avoid brownies sticking.
- In a medium bowl, sift together flour, cocoa powder, and salt; set aside.
- In a large saucepan, combine butter and espresso powder. Heat on low and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth. Remove from heat and stir in both sugars until combined. Let cool slightly.
- Whisk eggs and vanilla and keep moving the batter around until combined and no longer grainy-looking. Add flour mixture to batter and stir just until combined. Stir in chocolate chips.
- Pour batter into prepared pan; smooth top with a greased spatula. Bake until a toothpick inserted in the center comes out with a just a few moist crumbs attached (about 28-30 minutes).
- Let cool completely before cutting into pieces.
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