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unsalted butter other neutral tasting oil semisweet chocolate brown sugar white sugar vanilla salt eggs cold brewed coffee cocoa powder flour baking soda
Viewed: 74 - Published at: 9 years agoIngredients
- 3 tablespoons unsalted butter
- 2 tablespoons canola or other neutral tasting oil
- 4 ounces semisweet chocolate, coarsely chopped
- 3/4 cup packed dark brown sugar
- 1/4 cup white sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon fine salt
- 2 large eggs, cold
- 1 tablespoon cold brewed coffee
- 1/4 cup cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
Method
- Position rack in the lower third of the oven and heat oven to 325 degrees F. Use an 8 by 8 silicon baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch.
- Spray the prepared pan completely.
- Put the butter, oil and chocolate in a microwave-safe bowl, and heat at 75 percent power for 2 minutes.
- Stir, and microwave again until completely melted, about 2 minutes more.
- (Alternatively put the chocolate and butter in a heatproof bowl.
- Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally until melted and smooth.)
- Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon.
- Add the eggs and coffee and beat vigorously until fully incorporated and the batter is thick and glossy.
- Add the cocoa, flour and baking soda and stir just until it disappears.
- Pour the batter into the pan and bake until the top is crispy and a toothpick inserted
- into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using silicon).
- Cool the brownies in the pan on the counter.
- Lift brownies out of the pan by the foil, if needed.
- Peel off the foil and cut into 2-inch squares.
- Serve.
- Store extra brownies in a tightly sealed container at room temperature for up to 3 days.
- Cooks Notes: These brownies started with our HTBW originals.
- First we made these healthier by cutting out over half of the butter.
- To keep their fudgy quality, we added in a little canola oil.
- Then we reduced both eggs and sugar by half.
- But we still needed the richness and liquid that they were giving us.
- So we switched from unsweetened chocolate to a combination of semisweet and cocoa powder.
- We reduced some flour, and added coffee and more vanilla extract for rich flavor.
- We were still missing the texture that the eggs had given us, so we added in a little baking soda to get a better rise.
- Lastly, we switched from a lined and buttered baking pan to a silicon baking pan that didn't require any extra butter or spray.
- We came up with something that is still rich and fudgy with a gorgeous crackle top, but we feel much better about eating these!