I didn’t make a “New Years Resolution” this year to “lose weight” or “eat clean” and boy am I glad! The other day while watching Dr. Oz talking about being healthy and clean eating in 2016 I got the most intense craving for some rich chocolatey brownies 🙂
Sadly I didn’t have any boxed brownie mixes in the pantry…. Oh, I guess it’s now time for the confession. My name is Melody and I have NEVER made brownies before from scratch. I have always settled for a boxed brownie mixes. Now that that’s out in the open, back to the pantry. So I’m standing in my pantry craving brownies but laking brownie mix, and there is no way I’m driving all the way to the store just for a box of brownie mix. I decided it was time I learn to make brownies from scratch.
I start Googling (while still standing in my pantry) best ever, fudgey, chocolate brownies and began sifting through recipes. I had a good stock of ingredients on hand to make brownies like dark and regular chocolate cocoa powder, dark and semi-sweet chocolate bars, butter, sugar, eggs, flour, etc. But one ingredient most recipes called for was 1 package of chocolate chips and that I didn’t have. So I kept searching. Then I came across the Brown-Eyed Baker’s recipe for The BAKED Brownie that is supposedly one of the best brownies in America. I read over the ingredients list and I had everything to make these. Now all that’s left to do is to add a little Meals With Mel Texas twist.
So here’s what I did…
- I always add coffee to chocolate brownies and cakes and while most recipes (like this one) call for instant espresso powder I opt for fresh finely ground coffee for espresso.
- Ummm Pecans are ALWAYS needed in a Brownie so sprinkle on a handful or two before popping in the oven. The crunchy nut topping with the rich fudgey brownies are a match made in heaven.
- You know I like a little spice in all things and just a hit of cinnamon will do the trick.
These Dark Chocolate Brownies are so RICH, so FUDGEY, SO PERFECTLY CHOCOLATEY DELICIOUS they will have you dancing around the kitchen with your brownie craving completely satisfied.
Dark Chocolate Fudgey, Chocolately, Texas Brownies
Adapted from here
1-1/4 Cups All Purpose Flour
1 Teaspoon Salt
2 Tablespoons Dark Unsweetened Cocoa Powder
8 oz. Bittersweet Chocolate (60% Cacao or more), coarsely chopped
3 oz. Semi-Sweet Chocolate (I like Ghirardelli), coarsely chopped
1 Cup (2 sticks) Unsalted Butter, at room temperature
1 Rounded Teaspoon finely ground coffee
1/2 Teaspoon Ground Cinnamon
1-1/2 Cups Granulated Sugar
1/2 Cup Light Brown Sugar
5 Eggs, at room temperature
2 Teaspoons Pure Vanilla Extract
3/4 Cup Chopped Pecans
Preheat the oven to 350 degrees. Grease a 9×13 baking pan and line with parchment paper.
In a medium bowl sift together the flour, salt, and cocoa powder.
Put the butter (room temperature), coarsely chopped chocolate, ground cinnamon, and ground coffee in a large bowl and place in the microwave and heat for 30 seconds. Carefully remove the bowl, and stir the butter and chocolate mixture then heat for and additional 15 seconds, stir and repeat 1-2 more times until the butter and chocolate are completely melted into one smooth mixture.
Carefully remove the bowl from the microwave and whisk in the sugars until completely combined. Then whisk 3 eggs into the chocolate mixture until combined. Then add in the vanilla and the 2 remaining eggs and whisk until combined.
Pour the flour mixture into the bowl with chocolate mixture. Using a rubber spatula and your patience, gently fold the flour mixture into the chocolate mixture.
Pour the batter into the prepared baking pan and sprinkle the chopped pecans on top. Bake the brownies in the center of the oven for 30 minutes (rotate the pan halfway through if you normally have to rotate pans in you oven).
Cool completely then cut into squares and serve.