These don't need frosting. Great all on their own; they disappear FAST around here. If I ever needed to bribe anyone, this would be my go-to recipe :)
I'm going to try making them this week with some crushed candy cane sprinkled on top once they come out of the oven for a fun Christmas twist.
I've figured out the measurements so you can use a scale if you want to be really accurate. I love baking using scales! Especially to measure flour. I detest spooning flour into a measuring cup and then levelling it off. I always make a mess. Dumping it straight into a bowl and getting the right number to show up is sooo much easier!
- 226g butter (1 cup)
- 283g chocolate chips (1 1/4 cups) + another 129g (2/3 cup) (keep separated)
- 1/2 cup unsweetened cocoa
- 1 tbsp + 1 1/2 tsp instant coffee (one with sugar works best, Starbucks Via is too bitter)
- 1 cup + 2 tbsp sugar
- 1 tbsp vanilla
- 3 eggs
- 72g flour (1/2 cup)
- 1 1/2 tsp baking powder
- 1 tsp salt
2 tbsp flour for coating the 129g (2/3 cup) of chocolate chips
Preheat oven to 350 and spray a 9x13 baking dish with cooking spray.
Melt together butter, 283g (1 1/4 cups) chocolate chips, and the cocoa powder in a medium bowl over simmering water.
Remove from heat and allow to cool slightly.
In a large bowl, add eggs, coffee powder, vanilla and sugar. Gently stir (do not beat).
Stir chocolate mix into eggs and allow to cool to room temperature.
In a medium bowl, sift together 1/2 cup flour, baking powder and salt.
Add to cooled chocolate mixture.
Toss remaining chocolate chips (2/3 cup) with 2 tbsp flour; add to chocolate batter and lightly stir to combine.
Pour into baking dish.
Bake for 30-35 minutes. Do not over bake.
Allow to cool, cut into squares.
