Brownies. Everyone needs a good brownie recipe. It’s pretty much a necessity of life. I’m here to tell you that you need look no further! This is it. The one, the best, the only brownie recipe you ever need. It’s that good. I swear. And it’s really pretty easy to whip together. Just make sure you have enough chocolate!
The low baking temperature creates a really nice texture, and there’s room for playing with flavors. I’m partial to coffee and rum myself – because, why not? However, there are so many options! I’ve done coffee and cinnamon (clearly, I’m partial to coffee and chocolate), which was excellent. You can also boil down 1/2c stout to 1/4c and add that – I haven’t done this yet, because I don’t often have a stout just sitting around waiting to be used. It sounds excellent though. You could do lavender. Hazelnut. Plain, obviously.
Enough of the variations, you say, get on to the recipe! Ok, ok. I got carried away. Here it is:
10 oz bittersweet chocolate
16 tbsp unsalted butter
1 cup granulated sugar, or 6tbsp honey*
1 tsp vanilla
2 tbsp rum
2 tbsp cold brew coffee**
1 cup all purpose flour
1/2 tsp salt
Preheat oven to 250˚
Butter and flour a 9×9 brownie pan***
In a small, heavy bottom saucepan, melt together the butter and chocolate over low heat. Transfer to a bowl, and let cool slightly.
Stir in the vanilla, sugar (honey), rum and coffee (or flavors of choice, except spices).
Whisk in eggs one at a time, until just incorporated.
In a bowl, sift together flour and salt (and spices if using).
Fold flour mixture into chocolate mixture. Pour into prepared pan.
Bake for about 1 hour, or until toothpick inserted in the middle comes out clean.
It’s best to allow these to sit in the pan overnight before cutting into them. HOWEVER, let’s be honest, who can actually wait that long to eat fresh-baked brownies? We want our brownies and we want them now! So, once they’ve cooled completely, dig in!
And if you’re feeling really daring, top them with some homemade salted caramel. Heaven.
*If you use honey instead of sugar, your brownies will come out much denser and more fudgey.
**You can use instant espresso, or fresh espresso here. You just want something concentrated. Drip coffee probably won’t be strong enough.
***You can also do these in a muffin tin, which is sort of fun. If you do that, the whole sitting overnight thing doesn’t really apply…