Decadent Killer Brownie Recipe | Chewy, Chocolaty Squares of Goodness!

[ChefBeckyD]

Okay for all of you who have asked that I post my killer brownie recipe - here it is...but first, a disclaimer and explanation.

This recipe started innocently as a highly rated recipe on Allrecipes.com (a favorite haunt of mine) but I, of course figured I could make it even better, and ended up changing so much in it, that it now qualifies as an original recipe of mine! So, here you go....enjoy! (Oh - and if you like low fat, cake-like brownies, you can totally skip these chewy, buttery, chocolaty squares of decadent goodness!)


KILLER BROWNIES

INGREDIENTS

* 1 cup butter, melted
* 1 1/2 cups white sugar
* 1 Cup brown sugar, packed
* 1 tablespoon vanilla extract
* 1 teaspoon espresso powder
* 4 eggs
* 1 1/2 cups all-purpose flour
* 2/3 cup unsweetened Hersheys Special Dark cocoa powder
* 1/3 cup unsweetened cocoa powder (regular)
* 1 teaspoon cinnamon
* 1 teaspoon salt
* 1 cup mini semisweet chocolate chips
* 1 cup toasted, chopped pecans (optional)



DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, espresso powder, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift together the flour, cocoa powder, cinnamon, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels & nuts. Spread the batter evenly into the prepared baking dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

 

[janetupnorth]

Ooh...will have to try them this summer (when I can handle eating a few extra calories)!I have to recover from over-exercising this last week!It's amazing what muscles hurt when you don't use them in awhile! My whole back is sore from smacking a softball...

 

[ChefBeckyD]

LOL - I was just sitting here thinking the same thing about muscles...but my aches and pains come from putting in my whole garden today. Used muscles I haven't used all winter, apparently:cry: .

 

[PamperedTre]

I gained an inch around my waist just reading your recipe!

But good lawwwwwd they sound yum.

 

[DebbieJ]

wow. too bad I'm trying to LOSE weight.

 

[Kitchen Diva]

Okay for all of you who have asked that I post my killer brownie recipe - here it is...but first, a disclaimer and explanation.

This recipe started innocently as a highly rated recipe on Allrecipes.com (a favorite haunt of mine) but I, of course figured I could make it even better, and ended up changing so much in it, that it now qualifies as an original recipe of mine! So, here you go....enjoy! (Oh - and if you like low fat, cake-like brownies, you can totally skip these chewy, buttery, chocolaty squares of decadent goodness!)


KILLER BROWNIES

INGREDIENTS

* 1 cup butter, melted
* 1 1/2 cups white sugar
* 1 Cup brown sugar, packed
* 1 tablespoon vanilla extract
* 1 teaspoon espresso powder
* 4 eggs
* 1 1/2 cups all-purpose flour
* 2/3 cup unsweetened Hersheys Special Dark cocoa powder
* 1/3 cup unsweetened cocoa powder (regular)
* 1 teaspoon cinnamon
* 1 teaspoon salt
* 1 cup mini semisweet chocolate chips
* 1 cup toasted, chopped pecans (optional)



DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, espresso powder, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift together the flour, cocoa powder, cinnamon, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels & nuts. Spread the batter evenly into the prepared baking dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Quick question- I have a slight aversion to coffee, and can taste it in a LARGE mug of hot cocoa that was stirred with a spoon that just got finished stirring coffee....that's how sensitive I am to the taste of coffee/espresso... do these taste like coffee at all? Even just the slightest hint?

I'm totally not trying to be a pain in the butt-but these look good, and even though I'm not a dark chocolate fan, I totally want to try these, but if I don't put the espresso powder in, what should I substitute for it?

Thanks for the recipe!

 

[chefmeg]

Kacey...you have entirely too many aversions! What's up with that????

 

[pamperedlinda]

mmmmmm

Recipe saved! I'll be making these real soon. Thanks for sharing.

 

[ChefBeckyD]

Quick question- I have a slight aversion to coffee, and can taste it in a LARGE mug of hot cocoa that was stirred with a spoon that just got finished stirring coffee....that's how sensitive I am to the taste of coffee/espresso... do these taste like coffee at all? Even just the slightest hint?

I'm totally not trying to be a pain in the butt-but these look good, and even though I'm not a dark chocolate fan, I totally want to try these, but if I don't put the espresso powder in, what should I substitute for it?

Thanks for the recipe!

Kacey - the original recipe didn't call for espresso powder, so I would think you could leave that out. I wouldn't want you to ruin a pan of brownies! I can't really tell you if they taste like coffee - I LOVE coffee, and so probably don't notice the flavor. I added the coffee and cinnamon to deepen and enhance the flavor of the chocolate. Also - the original recipe didn't call for dark chocolate, so if you wanted to, you could also use all regular cocoa. Of course, at that point, you are teetering into the dangerous territory of making it a totally different recipe - but, hey, that's what recipes are for!:thumbup:

 

[pamperedlinda]

Kacey - the original recipe didn't call for espresso powder, so I would think you could leave that out. I wouldn't want you to ruin a pan of brownies! I can't really tell you if they taste like coffee - I LOVE coffee, and so probably don't notice the flavor. I added the coffee and cinnamon to deepen and enhance the flavor of the chocolate. Also - the original recipe didn't call for dark chocolate, so if you wanted to, you could also use all regular cocoa. Of course, at that point, you are teetering into the dangerous territory of making it a totally different recipe - but, hey, that's what recipes are for!:thumbup:

Sounds like she's changing your recipe back to the original - maybe? LOL

 

[myinnerchef]

What is espresso powder? Is that like instant coffee but for espresso, like those international coffees?

 

[ChefBeckyD]

What is espresso powder? Is that like instant coffee but for espresso, like those international coffees?

Yes, I find it with the instant coffee. It isn't like international coffees, because those have alot of sugar & flavorings....espresso powder is pure coffee.
If you can't find espresso powder, I would use an instant coffee powder.

 

[vwpamperedchef]

I am the never ending diet. LOL I never seem to end up losing weight is more like it.

KILLER BROWNIES are just what a girl needs.

Thanks for sharing...next function...I will make. If I made them at home, you know I'd eat the whole batch! LOL

 

[dianevill]

Becky,

Thank you for sharing. I am definitely going to have to try these. Last night my neighbor asked me to make "Killer Brownies", but it's a recipe for brownies with caramel (his wife doesn't cook or bake, which is probably why she only weighs 96 pounds, so I'm his source for all food good and evil). So I'm going to make those and yours. I'll probably kill him with all the calories and fat, alright!

As far as the espresso, it's only a teaspoon, so I don't think you'd really taste the coffee. I'm pretty sure I read somewhere that a small amount of coffee added to a chocolate recipe intensifies the chocolate flavor. Not sure where I read that. We need ChefAnn, our resident expert... Where are you Ann?

Thanks again for sharing, Becky!

 

[ChefBeckyD]

Becky,

Thank you for sharing. I am definitely going to have to try these. Last night my neighbor asked me to make "Killer Brownies", but it's a recipe for brownies with caramel (his wife doesn't cook or bake, which is probably why she only weighs 96 pounds, so I'm his source for all food good and evil). So I'm going to make those and yours. I'll probably kill him with all the calories and fat, alright!

As far as the espresso, it's only a teaspoon, so I don't think you'd really taste the coffee. I'm pretty sure I read somewhere that a small amount of coffee added to a chocolate recipe intensifies the chocolate flavor. Not sure where I read that. We need ChefAnn, our resident expert... Where are you Ann?

Thanks again for sharing, Becky!

Yes, it does, so does cinnamon - that is why I added those ingredients to the recipe!


Also - did you know that just a half teaspoon of cinnamon a day helps you to metabolize fat 20 times more effectively?

 

[chefmeg]

Yes, it does, so does cinnamon - that is why I added those ingredients to the recipe!


Also - did you know that just a half teaspoon of cinnamon a day helps you to metabolize fat 20 times more effectively?

REALLY???? I am off to CostCo then to purchase it in bulk!

 

[dianevill]

I'm with you, Meg. I'm going to add cinnamon to everything now!

 

[lacychef]

Thanks for sharing Becky! Gotta love a great brownie recipe....I don't think it'll help with trying to get into my swimsuit though, LOL!
And really, I'm adding cinnamon to everything!

 

[chefmeg]

Becky,

Thank you for sharing. I am definitely going to have to try these. Last night my neighbor asked me to make "Killer Brownies", but it's a recipe for brownies with caramel (his wife doesn't cook or bake, which is probably why she only weighs 96 pounds, so I'm his source for all food good and evil). So I'm going to make those and yours. I'll probably kill him with all the calories and fat, alright!

As far as the espresso, it's only a teaspoon, so I don't think you'd really taste the coffee. I'm pretty sure I read somewhere that a small amount of coffee added to a chocolate recipe intensifies the chocolate flavor. Not sure where I read that. We need ChefAnn, our resident expert... Where are you Ann?

Thanks again for sharing, Becky!

what a good neighbor you are! Mine is a self professed "Laura Ingalls Wilder" type that grows all of her own veggies, cans them, is a fitness guru at a local gym AND whose children are perfect! Do you think that is why God planted us next to her?????

 

[merego]

Like Kacey ( my new BFF) I too have the same reaction to coffee. I made some other brownie recipe that called for espresso powder and could not eat them b/c I could taste it. I am going to make these today ( because I have PMS and it is ok to make and eat killer brownies while PMS'ing) and eat the entire pan myself

 

[chefmeg]

Meredith, were you and Kacey seperated at birth or something!? You 2 gotta do some searching in the family tree!

 

[ChefBeckyD]

what a good neighbor you are! Mine is a self professed "Laura Ingalls Wilder" type that grows all of her own veggies, cans them, is a fitness guru at a local gym AND whose children are perfect! Do you think that is why God planted us next to her?????

People like that really irritate me....

 

[merego]

Becky,

Thank you for sharing. I am definitely going to have to try these. Last night my neighbor asked me to make "Killer Brownies", but it's a recipe for brownies with caramel (his wife doesn't cook or bake, which is probably why she only weighs 96 pounds, so I'm his source for all food good and evil). So I'm going to make those and yours. I'll probably kill him with all the calories and fat, alright!


Hey, I only wiegh 95 lbs, don't be picking on up small people DH says I need to eat 10 pans of brownies b/c he is not happy with my weight, thinks I am too skinny.

 

[merego]

Meredith, were you and Kacey seperated at birth or something!? You 2 gotta do some searching in the family tree!

I am beginning to think that maybe we were!!!! I have always longed for a sister

 

[dianevill]

Hey, I only wiegh 95 lbs, don't be picking on up small people DH says I need to eat 10 pans of brownies b/c he is not happy with my weight, thinks I am too skinny.

She keeps reminding me that she only weighed 90 pounds until she moved by us, so I'm fattening her up. I'm happy to spread the calories around!

 

[merego]

Ha, my neighbors are doing the same thing to me, but I don't boast about being skinny because I know could stand to gain a few pounds. People assume I am an health nut and ake rude comments to me and I hate that!! I eat healthy and exercise but I am not a nut ( well, not a health one anyways!! ha ha )

 

[ellietheresa]

Looks awesome...thank you!

 

[chefmeg]

She keeps reminding me that she only weighed 90 pounds until she moved by us, so I'm fattening her up. I'm happy to spread the calories around!

My motto is "if you can't loose weight, fatten up your friends"!!!!!!!!!!!!!

 

[Kitchen Diva]

Kacey...you have entirely too many aversions! What's up with that????

Too many BAD cooks in my future spoiled things for me. I try LOTS of new foods and recipes every year and I have a VERY sensitive tongue- meaning it doesn't take much of a flavor for me to pick it out. If it's too strong of a flavor- one that could potentially overpower an entire dish or sauce- like fresh basil or cilantro- I don't care for it- I can't get past that strong taste to taste other things.

I've never liked coffee- and the only person in my family that drinks it besides my DH is my grandfather- so that's a family thing, we don't like it. (too strong of a flavor)

And like I said, I've had too many bad cooks or bad restaurant experiences in my past that have ruined certain things for me.

Although I still like lemons, which is funny- (long story I'll tell you about later)

For the most part I just don't like coffee, dill, strong cheeses- except I do like gorgonzola in small controlled amounts, too much fresh basil and cilantro. I can't eat raw onions, olives, etc- because I can only eat a couple of raw veggies without breaking into hives in my mouth and down my throat.
And, other than shallots, thinly sliced, raw onions are very strong and sting my tongue- see...I told you that my tongue was sensitive.

I love salsa's, and pan sauces and I actually cook with a huge variety of ingredients, but I've never cared for Dill or Cilantro. And after a day in the community restroom at work one day (after a work potlock, sponsored by my favorite Indian co-worker) (Seriously I loved him to death, very sweet guy!) I cannot stomach curry, either. LOL:yuck:

Strong flavors are just that to me- but magnified. So I try to make dishes where if there is a strong ingredient, it will be blended nicely with the others in the dish- where it won't over power the others.

So I actually don't have a lot of aversions. I have more allergies to things than aversions, and if you knew what I grew up on, you'd be amazed that I'm willing to even try anything new.:chef:

I'm sure if you were to sit down and think long and hard, you would each find 5-10 foods, seasonings, spices, herbs, flavors that you just cannot stand, whether sweet or savory. I'm just brave enough to admit mine!

LOL

:blushing:

Also the line of bad cooks in my past is not to be outdone by the boring cooks in my family...who cook the same 10 dishes their entire lives and never branch out. I should get some sort of award for even thinking of branching out and for being accepted into culinary school.

And finally in my defense, I have a friend who is a vegetarian that is half way through culinary school- and he can't even stand to touch meat, but he's having to learn to cook with it, and taste his dishes... so if he can do that, I can learn to work with dill, cilantro and ooodles of fresh basil- but until then, I will just strongly reduce the amounts of cilantro and basil in my recipes, and skip the dill altogether!

Yes, I'm feeling a little fiesty this morning- After 3 weeks on 3 different allergy meds my hormones are all out of whack, and I just learned that allergy meds can mess with hormone levels so I don't even feel like my hormone therapy is working. I'm a little cranky and weepy today. So just know I'm not attacking anyone, just defending my poor sensitive tongue.

 

[Kitchen Diva]

Sounds like she's changing your recipe back to the original - maybe? LOL

:cry:
No, I'll keep the dark chocolate in there- I am not a fan of sticking a piece of fine dark chocolate into my mouth, but I can put it in a dessert.



A great person once told me that "A recipe is just an outline of suggestions on how to make a dish- baking is a science, cooking requires one to take risks and be creative- it is essentially an art"

So don't be offended if I make changes to a recipe to suit my families tastes. I would be honored if you did the same with one of mine because I know that quite a few of my recipes are very safe as far as bold flavors goes...