Ingredients: |
Ingredients: *Can Double, and bake in 13x9 pan
2/3 c (3 ounces) Double-Dutch Dark Cocoa (Or Hershey's Special Dark Cocoa)
1 1/2 c granulated sugar
1/2 c confectioners’ sugar
3/4 tsp salt
1 c Flour
1 tsp instant coffee powder
1 c (4 ounces) toasted pecans or walnuts, diced (optional)
1 c (6 ounces) semisweet chocolate chips (optional)
3 large eggs
1/2 c vegetable oil
2-4 Tbsp water or milk
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Directions: |
Directions:1) In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, coffee powder, nuts, and chips. Add the eggs, oil, and 2 T water or milk, mixing just until smooth. (Add add'l 2 Tbsp water or milk if needed, batter should be glossy and smooth). Spoon the mixture into a lightly greased 8 x 8" or 9 x 9" square pan (or 13x9" for doubled recipe), smoothing the top.
2) Bake the brownies in a preheated 350°F oven for about 35 minutes (for the 9" pan), or 45 minutes (for the 8" or doubled 13x9" pan). To see if the brownies are done, remove the pan from the oven, and stick the tip of a sharp knife into the center of the brownies. Wriggle it around just enough to see what’s going on. Is the batter under the crust still shiny, wet, and smooth? Continue to bake the brownies, checking frequently. Is it ultra-moist, but not shiny, and “crumby” looking? Take them out, they’re done.
3) Place the pan of brownies on a cooling rack, and allow them to cool for 1 hour before slicing. Yield: 16 brownies.
*If doubled, bake in 13x9 pan for 35 to 40 minutes. |
This recipe for Deep-Dark Fudgy Brownies is from