- 5 large eggs
- 3 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 cup (2 sticks) unsalted butter
- 1 8-ounce box unsweetened baking chocolate, coarsely chopped
- 1 tablespoon instant espresso powder
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
Makes 24 brownies
The only brownie recipe you will ever need. They are the fudgy type of brownie--you won't be able to cut them into squares until they are completely cool. In warm weather, store in the refrigerator. 1. Preheat oven to 375 degrees F. Set rack to upper third of oven. Line a 9-by-13-inch baking pan with a large sheet of foil, pressing foil so that it fits into the pan. Lightly butter foil. 2. In a large bowl with electric mixer on high speed, beat eggs, sugar and vanilla for 10 minutes, until blended. Meanwhile, in a glass measuring cup, microwave butter and chocolate until almost melted. Stir in espresso powder until combined. 3. Reduce mixer speed to low; add chocolate mixture until blended. Mix in flour and salt until just combined. 4. Pour batter into prepared pan. Bake 25 minutes, until top is shiny and slightly cracked along the edges. Brownies will still be soft and gooey in the middle. Do not over bake. Transfer to wire rack to cool. When completely cool, use foil edges to lift brownies out of pan. Cover and let sit at least 4 hours before cutting.
Lining the pan with foil makes for easy cleanup. Just lift the entire cooled brownie block out of the pan, then cut into individual brownies. Recipe from " Debbie Macomber's Cedar Cove Cookbook."