Before I was pregnant I always had a craving for sweets. But not candy, sweets… Dessert sweets! I have always had a sweet spot for chocolate brownies, actually I have always had a sweet spot for any dessert that is chocolate. Now since I have been pregnant I haven’t really had a sweet tooth for anything which is really strange. I keep waiting for the cravings to come but they haven’t yet.
Until one day I wanted brownies. but not just any kind of brownies I wanted an over the top deep chocolate brownie. I remembered Lori from RecipeGirl sharing a recipe for deep dark brownies and I knew I needed to make it.
These brownies were soft and fudgy but had a deep dark chocolate flavor that just hit the spot. The perfect ending for a chocolate craving!
A moist deep, dark chocolate brownie is the best way to ease any chocolate craving!
- 3/4 cup all-purpose flour
- 1 Tablespoon cocoa powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, plus more for pan
- 3/4 teaspoon instant espresso powder
- 5 ounces semisweet chocolate bar, finely chopped
- 3/4 cup granulated white sugar
- 1/4 cup light brown sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips
- Preheat oven to 350 degrees F. Butter an 8x8-inch pan. Line with parchment paper and let it hang over two sides. Butter the parchment.
- In a medium bowl, sift together flour, cocoa powder, and salt; set aside.
- In a large saucepan, combine butter and espresso powder. Heat on low and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth. Remove from heat and stir in both sugars until combined. Let cool slightly.
- Whisk eggs and vanilla into the chocolate mixture and keep moving the batter around until combined and no longer grainy-looking. Add flour mixture to batter and stir just until combined. Stir in chocolate chips.
- Pour batter into prepared pan; smooth top with a greased spatula. Bake until a toothpick inserted in the center comes out with a just a few moist crumbs attached (28 to 30 minutes). Don't over bake! Let cool completely. Cut into pieces and serve or store.
Enjoy and see you next time!