The always classic brownie

Another one of my deep dark baking secrets, for many years, was my lack of desire to make brownies from scratch. It seemed like no matter what recipe I tried, the box mix was always better. A lot of the recipes I tried would be too cake-like, and when I want a brownie I want a nice, chewy brownie. Not a version of chocolate cake...if I wanted chocolate cake, then I'd make a cake, you know? Anyway...I finally stumbled onto this brownie recipe. Since I like almost anything in the Chocolate Bar cookbook, I knew that this would be a good one to try.

It's an easy recipe to throw together when you are just wanting something nice and chocolaty...holds up well if you warm it up and throw a dollop of ice cream on-top, or if you need something for the bake sale.

Deep Dark Brownies
courtesy of The Chocolate Bar Cookbook

Ingredients

• 3/4 cup all-purpose flour
• 1/4 tsp salt
• 1 TBS cocoa powder
• 4 oz (1 stick) unsalted butter
• 3/4 tsp instant espresso powder
• 5 oz semisweet chocolate
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 3/4 cup (4 1/2 oz) semisweet chocolate chips (optional - though it should really only be option if you don't have them. They are a definite asset to the brownie!!)

Recipe

1. Preheat the oven to 350 degrees F. (If you are using a dark-colored baking pan reduce the oven temperature to 325 degrees F.) Butter the bottom of an 8-inch square baking pan.
2. Sift the flour, salt and cocoa powder together into a bowl; set aside.
3. In a medium-large, heavy saucepan, combine the butter and espresso powder and stir over low heat until the butter is melted. Add the chocolate, stirring constantly until the mixture appears completely smooth, approx. 2 minutes.
4. Take the chocolate mixture off of the heat and add the sugars, mixing until combined.
5. Add the eggs and vanilla and continue stirring until they are evenly incorporated and the mixture does not appear grainy.
6. Sprinkle the sifted flour over the mixture and stir just until blended. Stir in chips if using. Pour the batter into the greased pan and smooth the top. Bake the brownies for 28 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake. Cool completely on a wire.

Enjoy!!