Ingredients
– 1 cup unsalted butter
– 2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
– 1 cup unsweetened cocoa powder
– 1/2 teaspoon salt
– 1 cup heavy cream
– 1 tablespoon instant coffee granules
– 8 oz dark chocolate, chopped
Equipment Needed
– Mixing bowls
– Whisk
– 9×13 inch baking pan
– Parchment paper
– Medium saucepan
– Heatproof bowl for the ganache
– Electric mixer (optional)
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C). I always find this step essential; nothing worse than waiting for brownies to bake only to realize the oven wasn’t even on! In a large mixing bowl, melt the butter and sugar together until they just begin to bubble. Remove from heat and let it cool slightly. Next, whisk in the eggs and vanilla until well combined. Then, sift together the flour, cocoa powder, and salt, and fold it gently into the wet mixture until just combined. Don’t overmix—lumpy is good! (See the next page below to continue steps…)