This is the difference between a blogger-baker and a baker: when I needed to make a dessert for the teachers at my kids’ school for conference week and I was short on time, I chose my easy fallback, brownies. But because I am a blogger, I looked for a recipe I hadn’t made before instead of going with the tried and true. I didn’t really need to, you understand, but it is like a compulsion. Why repeat a recipe when I can try something new and unusual and blog about it? Even if my favorite recipe has never been bested?
Update 02/27/2015: It has been pointed out to me that I never actually said how these tasted. Which is insane. They were amazing–and chewy. All of my brownies are chewy–I am not so much a fudgy gal. I never guessed I would enjoy milk chocolate in brownies so much! You must give these a try!
- ½ cup (1 stick) unsalted butter
- 9 oz milk chocolate, chopped (find a good milk chocolate with a cacao percentage between 38-42%)
- 1 T natural cocoa powder
- 1 t espresso powder
- ½ cup sugar
- 1 t vanilla
- 2 eggs
- ¾ cup AP flour
- ½ t salt
- Preheat the oven to 350 F. Prepare an 8 inch square pan by greasing and lining with parchment paper or thoroughly grease individual brownie wells (I used the Williams Sonoma square brownie pan). Do grease thoroughly--some of the brownies stuck but I was lazy with my greasing.
- This recipe can be easily prepared in one pot if you prepare all the ingredients before beginning.
- Whisk together the salt and flour. Set aside.
- Brown the butter in a large pot. Once you have it perfectly browned, turn off the heat and add the chopped milk chocolate, espresso powder and cocoa powder. Let stand for a few minutes and then whisk the melting chocolate smooth.
- Let cool for 5 minutes.
- Whisk in the sugar and vanilla. When the mixture is just warm to the touch, whisk in the eggs.
- Stir in the flour mixture.
- Pour the brownie batter into the prepared pan. Bake for approximately 15 minutes for individual brownies and 20 minutes for a single pan--the brownies are done when they are fragrant and a cake tester inserted into the center comes out clean or with only a few crumbs attached.
- If you baked a single pan of brownies, let them cool completely in the pan before removing and slicing. For the individual brownies, let cool for 5-10 minutes before turning out of the pan.