A shot of coffee kicks up the yum factor in these luscious from-scratch brownies that take just minutes to whip up.
- 1 (12-oz.) package dark chocolate chips (2 cups)
- 1 c. butter cut into chunks
- 2 oz. unsweetened chocolate chopped
- 3/4 c. all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/4 c. sugar
- 3 eggs
- 1 tbsp. instant coffee granules
- 1 tbsp. vanilla extract
- Melted chocolate fudge sauce, raspberries, and mint sprigs
Heat oven to 325 degrees Fahrenheit. Line 13-inch by nine-inch baking pan with enough foil to overhang sides by two inches; coat with cooking spray. In pot, combine 1 1/3 cups chocolate chips, butter, and unsweetened chocolate; over low heat, cook until melted and smooth, stirring. Remove from heat; let cool five minutes.
In small bowl, combine 1/4 cup flour and remaining chocolate chips; reserve. Combine remaining flour with baking powder and salt; reserve. In large bowl, whisk together sugar, eggs, coffee granules, and vanilla extract; stir into melted chocolate mixture until just combined . Stir in flour mixture until just blended. Stir in reserved chocolate chip mixture. Spread in pan. Bake 45 to 55 minutes or until toothpick inserted into center comes out with moist crumbs clinging. Cool completely on rack.
Using foil, lift brownies from pan. Cut into squares. If desired, serve brownies drizzled with sauce and garnished with raspberries and mint.