Fudgy Brownie Recipe

Jen LeBow’s Brownies

Preheat to 375 degrees

Line a 10 x 15 pan with foil that hangs over the short edges (so you can lift them out once cool)

If you don’t have a 10 x 15 pan, ¾ the recipe and use a 9 x 13.

I never eat these fresh; once I cut them, I put them in the freezer and like them right out of there. Super dense and fudgy.

 

Melt over very low flame, stirring regularly til smooth:

2 ½ sticks (1 ¼ cups) unsalted butter

2 1/3 cups semi sweet chocolate chips

 

While metling chocolate and butter, combnie in standing mixer, :

1 2/3 cups sugar

1 cup brown sugar

 

Add  melted chocolate and butter combo to sugars and mix til combined.

 

Add and gently combine :

5 slightly beaten eggs (if you  overbeat them,  the top crust will get dry and separate)

2 T vanilla

½ t coffee extract

 

Add and gently combine:

1 1/3 cups all purpose flour (sifting it is a good idea)

3 T unsweetened cocoa

½ t salt

 

Pour batter into prepared pan and let rest 10 minutes.

Bake about 45 minutes.

Cool about an hour, then put the pan in the fridge. After about 4 hours, it should be cool enough to lift out brownies and cut them. I put them directly into the freezer.