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Emma's Perfect Fudge Brownies

Fudgy and very chocolatey, these brownies use a little coffee to bring out that chocolate flavor.
Course: Dessert

Equipment

  • medium saucepan
  • measuring cups and spoons
  • Medium mixing bowl
  • small mixing bowl
  • rubber spatula
  • Whisk
  • sifter
  • 7x10 baking pan (For 9x13, double the recipe and adjust the time.)

Ingredients

  • 4 oz unsweetened baking chocolate squares (usually a whole bar)
  • ⅔ cup unsalted butter (take 2 sticks and split each at the 1/3 mark)
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 1 ½ cups all-purpose flour (measured using the proper measuring method for flour)*
  • 1 tsp baking powder
  • 1 tsp salt
  • 3 Tablespoons brewed coffee (the stronger the better!)
  • Cooking spray
  • 1 cup (optional) chopped walnuts

Instructions

  • Preheat oven to 350° and place rack in the middle position of the oven.
    Melt baking chocolate and butter in a medium saucepan on medium-low heat and stir with a rubber spatula as both begin to melt.
    Meanwhile, whisk sugar, eggs, and vanilla together in a medium mixing bowl.
    Then, sift the flour, baking powder, and salt together in a small mixing bowl.
    When chocolate mixture is thoroughly melted, turn off the heat, remove from stove, and add the coffee and mix. Then, add the sugar-eggs-vanilla mixture and whisk until combined.
    Next, add the flour-baking powder-salt mixture and whisk until combined. You can add the walnuts at this time, but this is completely optional.
    Pour the mixture into an 7x10 baking pan and bake for 30-35 minutes or until a knife inserted into the middle comes out clean.

Notes

I use farm fresh eggs in my recipes.  My eggs would be considered large by most standards. 
Ghiradelli unsweetened chocolate baking bar 100% cacao was used for this recipe.