Fudgy Flourless Brownies
1/2 cup salted butter
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 cup bittersweet (or semisweet) chocolate chips
3 eggs
1 teaspoon vanilla
1/2 teaspoon espresso powder
1/4 cup Dutch-process cocoa
Preheat oven to 350. Lightly grease an 8x8 pan. Line with foil, leaving overhang on sides. Grease the foil.
Place the butter in a small saucepan over medium-low heat. Once the butter starts to melt, stir in the sugars, stirring until the butter is completely melted and sugar has dissolved. Continue cooking for 1 minute but do not bring to a boil. Remove from heat. Stir in the chocolate chips until melted.
Whisk in the eggs one at a time. Stir in vanilla, espresso powder, cocoa until combined.
Pour into the prepared pan and bake for 22-25 minutes until done. The brownie will puff up a bit but will deflate as it cools. Cool completely, then refrigerate. Lift foil out of the pan for cutting. Serve chilled.
[NOTE for #quarantinebaking: espresso powder can be omitted, chocolate chips can be swapped for chopped chocolate, Dutch-process cocoa can be swapped for natural, and more granulated sugar can stand in for the brown sugar]
Please visit the full post for more details and photos: https://www.bakeat350.net/2020/04/fudgy-flourless-brownies.html
