Deep-Dark Double Chocolate Fudge Brownies

Tis the season to eat chocolate!

Well that's stupid we should always eat chocolate all year round! Don't you agree? 

Okay what you see here is all oh so gooey and oh so good. These brownies are the most darkest, richest, moist recipe you will ever bake. I baked them in a 9" x 9" inch pan. They came out pretty thick. So next time I'm gonna try a 9" x 13", so they will come out a bit thinner. So they can come out more like bars and less like cake. Not that there's nothing wrong with some cake! ^_^

This is by far the gooiest, darkest Chocolate Brownie Recipe I have ever made. Instead of milk chocolate I use bitter and semisweet chocolate cause I like to balance out the favors. This was a super fast recipe to prepare. I was surprise by how fast it all came together. I was in and out the kitchen in no time. The coffee is there to enhance the favors of the chocolate, so if your not a fan of coffee it's no big deal. You can bake them without the coffee and just substitute with 2 teaspoons of water. But I have to say you have got to try it with coffee. It makes a big differences.

Now the kitchen smells like chocolate and my belly is doing a happy dance. Bake these!

Deep-Dark Double Chocolate Fudge Brownies

Ingredients

• ⅔ cup Double-Dutch Dark Cocoa, or regular cocoa powder
• 1½ cups granulated sugar
• ½ cup confectioners’ sugar
• ¾ tsp salt
• 1 cup All-Purpose Flour
• 1 tbsp espresso powder
• 1 cup milk chocolate chips
• ½ cup bittersweet or semisweet chocolate chips
• 3 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 2 tbsp water or brewed coffee (cooled)

Instructions

In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, espresso powder, and chips. Add the eggs, oil, vanilla extract and water or cooled coffee, mixing just until smooth. Spoon the mixture into a lightly greased 8 x 8", 9 x 9", or 9 x 13" square pan, smoothing the top. I used a 9 x 13" baking sheet fully lined with parchment paper for easy cleanup.

Bake the brownies in a preheated 350°F oven for about 25 minutes (for the 9 x 13" pan), 35 minutes (for the 9" pan), or 45 minutes (for the 8" 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.

Place the pan of brownies on a cooling rack, and allow them to cool for 1 hour before slicing. 

Source: adapted from King Arthur Flour, Carnaldish.com