These brownies are so freaking good I don't even know how to explain them. Like there's no way I can do them justice. They're thick, they're not really fudgy or cakey, they're somewhere in between. This technique I got from a Tasty video but I've changed up the recipe a bit. I used dark chocolate chips in the brownies and then topped them with Espresso Chips but you can use any combination of chocolate chips to suit your taste. Let's make brownies...
First we'll make a ganache to stir into the brownie batter and make it perfectly and lusciously chocolate. For that we will need: 1 1/4 cups butter, 8 oz Dark Chocolate Chips, 1/4 cup cocoa powder, and 1 T espresso powder (not the same thing as instant coffee!)
Melt your butter and then pour over the Chocolate chips, cocoa powder and espresso powder.
Let it sit for a minute or two so the hot butter can melt the chocolate.
Then stir it together until it's smooth and shiny. Set it aside, we'll use it in a bit.
For the batter we're going to need: 6 eggs, 2 t salt, 2 t vanilla, 1/2 cup brown sugar, and 2 cups granulated sugar.
Dump it all into a large bowl.
Beat it on high speed for like 10 whole minutes. (use the whisk attachment if you're using a stand mixer) We want to whip as much air into these eggs as we can. This will keep our brownies from being dense while still being rich and chocolatey.
You'll know it's done whipping when it sort of feels like pancake batter; it'll be light and fluffy but also thick? If that makes sense?
next is the most fun part. With the mixer on low, slowly pour in the ganache until it's fully blended.
Is your stomach rumbling?
we're almost done!
Sift 1 cup of flour and 1/2 cocoa powder onto the batter.
GENTLY fold it into the batter without knocking all of the air out. It should feel just as light and fluffy at the end. If it doesn't.. you messed up. lol.
Here's how I fold it in: take a rubber spatula and scrape it along the edge of the bowl, starting at the farthest part from you and bringing it towards you. Once your spatula is right in front of you bring it through the center and lift up. Turn the bowl a little and repeat.
This is what it'll look like when you're done. No dry spots and still mega fluffy.
Butter a 9x13" baking pan and line it with parchment paper.
Gently spoon the batter into the pan.
Spread it out with an offset spatula.
Now for the toppings! You can pick whatever you like or nothing at all *cough cough* MARY
I'm using these dope espresso chips (they're coffee in a chocolate chip!! whoever decided to make that deserves a raise for sure) and the leftover 2 oz of Dark Chocolate chips that didn't get used in our ganache.
Bake them for 40 minutes at 350.
Take 'em out of the pan and slice 'em up. *to get clean cuts use a long sharp knife and wipe it off after each cut.
Let me know if you make these by taking a photo and tagging me on insta @martinezmade.co Like please, I really wanna see!!!