There is a certain large chain coffee shop (hint: the one with the angelic green logo) that has the most amazing double chocolate brownie. It isn’t a chewy brownie or a cake-y brownie; it’s just rich, fudgey and delicious. I combed the internet looking for recipes, and couldn’t find one that was exactly right. Many of the recipes called for espresso, but if you read the ingredients on the label there is no espresso. The brownie is just loaded with chocolate goodness. I added slivered almonds to mine (because Gabe and I like almonds).
These brownies are actually very easy to whip up. There aren’t many ingredients. Don’t panic because there isn’t a true leavening agent, you don’t want these to rise.
- ½ cup room temp butter
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- 1 tablespoon vanilla
- ½ cup cream (milk or buttermilk can be substituted in a pinch)
- ½ cup good quality semi-sweet chocolate chips or chopped
- ½ teaspoon salt
- ½ cup cocoa powder
- 1⅓ cups all-purpose flower
- optional: nuts
- Preheat oven to 350 F
- Mix butter, sugars, eggs, vanilla, and salt together.
- Add in flour slowly, then mix in cream a few tablespoons at a time.
- Mix in cocoa powder.
- Add semi-sweet chocolate and optional nuts.
- Batter will be thick.
- Bake for 20-25 minutes.
These are very dense and rich. Gabe preferred his with vanilla ice cream, but a scoop of whipped cream does the trick too.
If it didn’t sound cliche, I would probably call them “death by chocolate”. I’m not kidding when I say they are rich, they definitely aren’t for the faint at heart. If you have had the famous coffee shop brownie that I’m talking about, you’ll know what I mean.
Do you have a favorite brownie recipe? Do you prefer chewy or a more cake like brownie?