I am so excited to be back with the Secret Recipe Club gang! With so much going on in my life I had to back away for a few months, but I always missed everyone. It is so exciting to be given a new blog every month, and then scouring through it to find just the right recipe to make. I love being able to find things that I might never think of making.
Although brownies are something I make, these fudge brownies from Veronica's Cornucopia were seriously calling my name! I wandered around her blog, and drooled quite a bit. I thought about making her Quick Fish Tacos with Baja Cream, because you know this So Cal girl loves a good fish taco! But then her Lighter Chicken Tikka Masala, and her Low Carb Eggplant Parmesan with Fire-Roasted Tomato Sauce and Fried Garlic made the decision very very hard! In the end chocolate won me over and I knew it was team Fudge Brownie for me!
These fudge brownies did not fail to please! I made them for my 50th birthday party, and everyone loved them. My kids even asked me why I never make brownies anymore. These brownies were fudgy and cakey all at the same time. I am not sure how that is possible, but that was how they came out. I was so glad that I had stashed a couple of brownies so I could have one with a nice cold glass of milk after everyone had gone home!
Thanks to Veronica for a wonderful recipe, and please make sure to go check out all of her other fabulous recipes!!
1 year ago - Citrus Soy Cod in Foil
2 years ago - Unfried Chicken
3 years ago - Beer-battered Asparagus with Garlic Aioli
- 1 cup (2 sticks) unsalted butter
- 2 ¼ cups (1 lb) granulated sugar
- 1 ¼ cups (3 ¾ oz) Dutch-process cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder or 2 teaspoons instant coffee granules
- 1 tablespoon pure vanilla extract
- 4 large eggs (cold)
- 1 ½ cup (6 ¼ oz) all-purpose flour
- 2 cups chocolate chips
- Preheat the oven to 350°F. Lightly grease the bottom of a 9×13” baking dish.
- In a medium saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Heat just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny-looking as you stir it.
- Transfer the sugar mixture to a medium-sized mixing bowl, stir in the cocoa, salt, baking powder, espresso powder, and vanilla. Whisk in the eggs, stirring until smooth. Add the flour, again stirring until smooth, then stir in the chocolate chips. Spread the batter into prepared dish.
- Spread the batter into prepared dish.
- Bake the brownies for about 35 minutes, until they feel set on the edges, and the center looks very moist, but not uncooked. Remove from the oven and cool completely on a rack before cutting and serving.
Prep Time: 00 hrs. 15 mins.
Total time: 50 mins.
Tags: chocolate, egg, coffee, Desserts and Sweets, #SecretRecipeClub,