On a recent trip to North Carolina, the dear husband and I had the best brownies ever. We bought them from a baker at the Farmers Market. Had I known they were going to be so delicious, I would have done my best to get the recipe. Alas, I did not. Since then, I searched the world over for recipes to duplicate these little delights. After a few tries and tweaks, I have come up with the best fudge brownie recipe…ever.
Best Fudge Brownies
Makes 9 nice sized brownies
8.7 oz of semi-sweet chocolate
6 tablespoons butter
1 tbsp instant coffee
3/4 cup sugar
Dash of salt
2 eggs
1 tsp vanilla extract
1/3 cup all purpose flour or white wheat flour
Powdered Sugar (optional)
Preheat the oven to 325*. Butter and 8 x 8 baking pan and line it with parchement paper. In a double boiler over simmering water, melt the chocolate, butter and instant coffee. Once melted and smooth, remove from heat and beat in sugar and salt with a large wooden spoon. Beat in the eggs, one at a time, and then stir in the vanilla. Add the flour and stir until the mixture tugs away from the sides of the bowl. Pour the batter into the prepared pan and bake for 35 minutes or until a wooden pick tests clean. Let the brownies cool completely in the pan before sprinkling with powdred sugar (optional) and cutting.
*please note that this recipe is not gluten free.
