I was either a really weird kid when I was little or I had great panache, wearing my huge fuzzy turquoise earmuffs while baking brownies. Probably being a really weird kid is a more accurate description. There’s a photograph of this moment, me with a bowl of chocolate brownie mix, with brownie-batter-smeared cheeks on either side of my toothless grin. The final baked product was never nearly as much fun to devour as the goodness of bowl-licking batter.
But then I made these brownies. Not from a mix, not with unknown sugary things, not with the Hershey’s fudge sauce packet that you get to squeeze into a powdery concoction. No. These are pure, fudgy, chewy, chocolately brownies that, when baked, taste just as good as the batter, if not more. The secret? A quarter teaspoon of instant coffee powder. You can certainly add walnuts or more chocolate chips. However I was delighted in the simplicity of these brownies, no added flavors necessary.
Brownie Mix No More Brownies
Source: Broma Bakery
1 1/2 cups sugar
1/2 cup brown sugar
1/2 teaspoon salt
3/4 cups cocoa powder
1 cups all-purpose flour
2/3 cup semisweet chocolate chips
1/4 teaspoon instant coffee powder
5 tablespoons unsalted butter, melted
1/4 cup vegetable oil
6 tablespoons water
Preheat oven to 350 degrees. In a large bowl, mix both sugars, salt, coffee powder, cocoa powder, and flour. Then, add eggs, melted butter, oil, and water. Fold in chocolate chips.
In a greased 9″x13″ pan, pour mixture and bake for about 25 minutes, or until a toothpick comes out clean when inserted into brownies.