5 ounces (150 grams) semisweet or bittersweet chocolate chopped
1/2 cup (113 grams) unsalted butter diced
2 tablespoons (15 grams) instant decaffeinated coffee or cocoa powder
1 cup (180 grams) granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup (95 grams) all-purpose flour
1/4 teaspoon salt
3/4 cup (125 grams) semi-sweet chocolate chips or any nuts of your choice (optional)
Here's how I did it. An hour before I made brownies, I took the chocolate and butter out of the fridge to soften.The softer the butter and chocolate, the faster and easier to melt them.
I rubbed butter around the pan and lined the bottom with parchment paper.
I melted the butter and chocolate together in a stainless steel bowl placed over a saucepan of simmering water.
I let the chocolate mixture cool down a bit before adding the rest of the ingredients. I did this by stirring it often.
I added instant decaf coffee into the chocolate mixture.
And the sugar.I whisked it vigorously until the sugar had dissolved
I whisked in the egg one at a time, beating well after each addition. Then I added the vanilla.
Finally, I stirred in the flour, salt and chocolate chips or nuts depending on what you like in your brownie. I gave it a good one-minute vigorous stirring to create a rich, creamy and thick batter.
I divided the batter into two portions. One portion went into a 7 x 11 pan and the other into a mini-muffin pan. I baked it at 180 Degrees C. Baking time for the 7 x 11 pan was about 25 -30 minutes. I baked the ones in the muffin pan 8- 10 minutes.
Soon as I removed the miniature brownie from the oven, the three of us dove in.
The fun was in scooping a brownie out of a muffin pan.
I let the one in the pan cool completely.
I chilled then sliced the brownie into a one-inch thick squares. Right before devouring, an idea struck me.
Next entry is coming right up......