When my sisters and I were growing up, there was nothing we baked more frequently than brownies. We baked brownies to take to church potlucks, to school fundraisers and as a quick and easy dessert at home. In well under an hour, we’d mix the batter and bake the brownies—it was literally sweet simplicity.
There was a day when I had the family brownie recipe memorized, but that recipe has since been squeezed out of my mind by other, more grown-up things, like remembering to dust the baseboards or cataloguing the one-way streets of San Francisco in my mind. When I was searching for a brownie recipe this week to celebrate my friend Karyn’s birthday, I turned to the Bon Appetit Fast, Easy, Fresh cookbook. That’s where I found this recipe for Mocha Brownies. I didn’t think the coffee flavor was prominent enough to warrant the name “Mocha Brownies” (it only calls for a teaspoon of instant espresso granules, after all), so I gave them a new, more fitting name: “I Can’t Get Enough of You, Brownies.” Believe me, these brownies are hard to stop eating. Fudgy, rich and chocolate-y. It’s enough to make me start singing:
“I can’t get enough of you brownies!
Whenever we dish I get a feeling like this
I get to wishing that there were two of you
My heart cries out more brownies!”
Yes, my heart cries out, “More brownies!” Thankfully, one recipe makes an entire 9×13 pan, plenty to keep me satisfied.
Nonstick vegetable oil spray
Parchment paper or waxed paper (optional)
8 ounces bittersweet or semisweet chocolate, chopped
¾ cup (1 ½ sticks) unsalted butter
2 cups sugar
6 large eggs
2 teaspoons vanilla extract
½ cup all purpose flour
? cup unsweetened cocoa powder
1 teaspoon instant espresso powder or instant coffee granules
½ teaspoon salt
¼ sour cream (or yogurt or kefir)
¾ cup chopped walnuts (optional)
Powdered sugar or cocoa powder, to garnish
Make the “I Can’t Get Enough of You, Brownies”
Preheat oven to 375°F. Spray a 9x13x2-inch metal baking pan with nonstick spray (I used a ceramic pan). Line with parchment or waxed paper, extending over 2 long sides of pan. Spray paper. Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool to lukewarm (cooling is important b/c if the chocolate is too warm it will cook the eggs when they are mixed together).
Using an electric mixer, beat sugar, eggs and vanilla in a medium bowl until fluffy, about 5 minutes. Add chocolate mixture; beat just until blended. Add flour, cocoa powder, espresso powder and salt; beat just until blended. Stir in sour cream and walnuts, if using.
Transfer batter to prepared pan. Bake until a tester insert into center comes out with moist crumbs attached, about 35 minutes. Transfer pan to rack; cool completely. Fold down parchment or waxed paper. Cut brownies into 24 squares. Sprinkle with powdered sugar or cocoa powder.