Brownies are one of those classic desserts that all of us have at least once made, eaten, etc., which is why it is one of the favorites of lots of people. They are like apple pie or cheesecake we all know what they are.
They were one of the first things my sister and I started making when we first started baking at all, we would buy the premade flour boxes, which are, I have to sa, very convenient. Then we moved on to making brownies and other things from scratch, simply because we find them to taste better.
Now, there are a lot of brownie recipes, and different types of brownies, there are some cakey, fluffy, and there are some fudgy and dense, but to me, the perfect brownie is both of these things combined, not so cakey not so fudgy, that´s how you get the best of both worlds and make pretty much everyone happy. Which is exactly what we did with this recipe.
- 8 oz (225 gr) semisweet chocolate chopped
- 1/4 C + 2 C cocoa powder
- 1/2 tbsp instant coffee powder
- 1 C unsalted butter
- 1/4 C vegetable oil
- 1 1/2 C granulated sugar
- 1/2 C brown sugar
- 2 tsp vanilla extract
- 1 1/2 tsp salt
- 6 eggs
- 1 C all purpouse flour sifted
Preheat the oven to 350°F (180°C)
In a small bowl, place the chocolate, the 1/4 C cocoa powder and coffee and set aside.
In a small pan, placed on the stove to high heat, place the butter and oil and mix until the butter melts, then let it sit for the butter misture to start almost boiling. Pour this over the chocolate and let it sit for 2 minutes, then mix using a whisk until everything´s well combined.
In a different big bowl, place the sugar, brown sugar, vanilla an salt.
Crack the eggs in a different bowl. Then incorporate them into the sugar bowl and beat using a mixer. Keep mixing for 10 minutes at medium to high speed. The mixture will lighten in color and thicken in consistency.
Start adding the chocolate mixture to the sugar and eggs one while still beating, little by little. Once done continue to beat for 1 more minute.
Mix in the flour and the 1/2 C cocoa powder using a rubber spatula as quickly as you can not to take the air out of the batter.
Pour the batter onto a rectangular baking pan, previously buttered and lined with parchment paper, and smooth it out using the rubber spatula.
Bake at 350°F (180°C) for 20 minutes.
Once the 20 minuetes have passed take them out of the oven and slam them on the kitchen counter to crack the top and even it all out.
Bake them for 25 more minutes.
Take them out, and let them cool down completely. Cut them out into small squares or rectangles of about 2×2 inches (5×5 cm).