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simplyvegetarian777

Double Chocolate & Coffee Chewy Fudgy Brownie

Published on May 16, 2015 by

 Brownie love bestowed on me pretty late! I started appreciating brownies much later. I know! I know! You are rolling your eyes at me! But it is what it is! 😀
I don’t like cake textured brownies since I would rather eat a good cake instead of brownie. After trying different varieties, chewy ones stuck with me for better! The crumbs are dense and the taste lingers for longer.

Finally, found a good recipe and adapted it slightly. For original recipe, click here!

Double Chocolate & Coffee Chewy Fudgy Brownies

  • Difficulty: easy
  • Print

 

Kitchen Equipments Required

1 big bowl, 1 microwave safe bowl, a wore whisk, 9×9 cake pan, parchment or butter paper, a spreading knife, fork, sieve.

Ingredients 

Semi sweet chocolate chips – 8 oz / 228gms

Salted butter – 1/2 cup / 115 gms

Sugar, regular – 1 cup / 200 gms

Eggs – 3 large 

Vanilla extract – 1 tsp

All purpose flour – 1/2 cup+2 tbsp / 80 gms

Coco powder, unsweetened – 2 tbsp

Instant coffee powder – 1 tsp

Salt – a pinch

Semi sweet chocolate chips – 1/2 cup. I used white chocolate chips. Use any.

Method 

Preheat the oven at 350*F. Line the cake pan with parchment paper.

1. Take the microwave safe bowl. Add butter and 8 oz choco chips to it. Microwave on high for 20 seconds. Take it out. Stir with a fork and microwave again for 20-30 seconds till it is warm enough. Take it out. Mix well with fork. Transfer to the big bowl. Set aside to cool for 2 minutes.

2. Now add sugar to the butter chocolate mixture. Whisk it well with wire whisk until well incorporated, for a minute.

3. Start adding eggs to it, one at a time. Whisk them in until blend well. Add vanilla essence and stir well.

4. Sift the flour, salt, coco powder and coffee powder through sieve in the bowl. Use the whisk and incorporate everything together. Add chocolate chips to it and stir again. It is a very tight batter.

5. Pour this batter in the pan. Spread with the spreading knife evenly. 

6. Bake for 40-50 minutes. The original recipe calls for 30-35 minutes baking. But mine took 45-50 minutes. Check after 30 minutes. Bake till the wooden tooth pick comes out clean with little crumbs.  

Note – it was fantastic when eaten warm but the real chewy texture kicks in once it is restored to the room temperature.

Bake this super easy and yummy brownie this weekend for the family and have some chcolate love!

I made this brownie minus the coffee and choco chip but added a cup of chopped walnuts. It tasted awesome!

Sonal

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Reader Interactions

Comments

  1. Gina

    May 21, 2015 at 11:02 pm

    Thank you!

    Reply
  2. Gina

    May 21, 2015 at 11:02 pm

    Thank you!

    Reply
  3. The Sock Mistress

    May 19, 2015 at 2:37 pm

    You can have my ice cream, I think I am the only person on the planet who doesn’t like it… But the warm, chewy brownie sounds good – maybe with chocolate sauce? ๐Ÿ™‚

    Reply
  4. The Sock Mistress

    May 19, 2015 at 2:37 pm

    You can have my ice cream, I think I am the only person on the planet who doesn’t like it… But the warm, chewy brownie sounds good – maybe with chocolate sauce? ๐Ÿ™‚

    Reply
  5. andy

    May 19, 2015 at 12:44 am

    And this you can courier me, pronto !! ๐Ÿ˜‰

    Reply
  6. andy

    May 19, 2015 at 12:44 am

    And this you can courier me, pronto !! ๐Ÿ˜‰

    Reply
  7. Love Served Daily

    May 18, 2015 at 8:37 pm

    Trying this soon. So good.

    Reply
    • simplyvegetarian777

      May 19, 2015 at 2:31 pm

      Saw your eggless version. People have been asking me the eggless one. Will try yours :).

      Reply
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