Double Chocolate & Coffee Chewy Fudgy Brownie

 

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.