I’ve been indulging my domestic goddess lately…I took some brownies to my last writers’ group meeting because I’m that person who ALWAYS turns up late and empty-handed and then scoffs most of the food on the table. So I shamed myself into bringing something and it was a big hit. So here’s the recipe, amended from The Food Network’s Outrageous Brownie recipe. Mine is nut-free and I halved the amounts in the original recipe which was more than enough.
These brownies are great if like me you don’t like them sickly sweet. They’re perfect with a cup of tea or coffee and a little goes a long way.
(Makes 20 large or 40 mini brownies)
1/2 pound unsalted butter
1/2 pound (8 ounces) semisweet choc chips
6 ounces choc chips (sweet/normal)
3 ounces dark (or unsweetened) choc chips
1 and a half tbl spoons instant coffee granules
1 tbl spoon pure vanilla extract
1 and a quarter cups brown sugar
3/4 cup all purpose flour
1/2 tspoon baking powder
1/2 tspoon salt
Sift the flour, baking powder and salt into a bowl, and just before it runs out, toss the 6 ounces of sweet choc chips into the sieve so they’re coated too. Add everything to the chocolate mixture and stir.
Butter and flour a baking sheet (I put the sheet on a baking tray but you don’t have to) and then pour the mixture onto the sheet, spreading evenly.
Bake for 20 mins at 150 degrees. Take the baking tray out and rap it against the side of the oven to get rid of air and bake for another 10-12 mins. Make sure the sides are done as the middle can sometimes bake faster.
Let the brownies cool completely BEFORE you start cutting. You can even refrigerate before you cut but I prefer to cut first.
NB: It’s really up to you how sweet you want to make the brownies. If you want yours sweeter than swap the amount of semisweet and sweet chocolate you use. If you want the brownies with more of a bite then make the dark chocolate the biggest amount i.e 8 ounces. It’s very simple. The above recipe is just the right amount for me.