12 to 15 servings
YouTube instructional video is at the bottom.
What you’ll need
All purpose flour
Sugar
Brown sugar
Salt
Hershey’s unsweetened cocoa powder (Special dark version)
Decaf Coffee
2 four ounce boxes semi-sweet baking chocolate
Unsalted butter
Large eggs (Room temp)
Vanilla extract
Butter extract
Dark Chocolate extract
Chopped Walnuts (Optional)
Tools you’ll need
Whisk or hand mixer.
9 by 13-inch baking pan
Baker’s joy non-stick baking spray
Dry ingredients
Step 1- Sift 1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/4 teaspoon salt into a medium-sized bowl. Stir all ingredients well and set aside.
Melting the baking chocolate
Step 2- Break 8 ounces of semi-sweet baking chocolate into a medium-sized glass bowl. Melt in the microwave on high for 1 to 2 minutes. Stir every 10 to 20 seconds or until the baking chocolate melts. Let cool for 5 minutes.
Wet ingredients
Step 3- Add 4 large eggs (Room temp), 1 cup sugar, 1/4 cup brown sugar, 1/4 teaspoon instant decaf coffee, 2 teaspoons vanilla extract, 1 teaspoon butter extract, 1/2 or 1 teaspoon dark chocolate extract, and 2 sticks melted unsalted butter into a separate medium-sized bowl. Stir all ingredients well with a whisk or mix on high speed with a hand mixer for 1 to 2 minutes. Pour cooled melted baking chocolate and stir with a whisk until combined.
Step 4- Pour the wet ingredients into the dry ingredients. Stir with a sturdy spoon until combined.
Baking the brownies
Spray baking pan with Baker’s joy non-stick baking spray.
Preheat oven to 325-degrees.
Step 5- Pour prepared brownie batter into baking pan. Spread around with as evenly as possible using the back of a small spoon. Shake the pan to make the batter more even.
Step 6- Place into a preheated 325-degree oven on the middle rack for 15 minutes. Remove Brownies from oven and let cool for 1 to 2 hours before serving. For best results, serve the next day so the flavors can settle and increase overnight.
YouTube instructional video
