Amazing! Best brownies I have ever had!
Prep: 30 min
Bake: 45 min – 1 hr
Cool time: 1-2 hrs
Mocha Fudge Brownies
1 cup (2 sticks) unsalted butter, cut into pieces (plus more for baking sheets)
8 ounces bittersweet chocolate, coarsely chopped
1 teaspoon instant espresso powder
4 large eggs, room temperature
1 cup granulated sugar
1 cup firmly packed dark-brown sugar
2 teaspoons pure vanilla extract
¾ teaspoon fine sea salt
1 cup all-purpose flour, sifted
** Ganache Recipe Below
Preheat oven to 350 degrees. Lightly butter two 8-1/2 x 12 inch rimmed baking sheets and line with parchment paper. Set aside.
Bring water to boil in a double boiler. Combine butter and chocolate and stir occasionally until melted. Stir in espresso powder. Remove from heat and set aside.
In bowl of electric mixer fitted with whisk attachment whisk together eggs, sugars, vanilla and salt. Add chocolate mixture and whisk in flour until just combined.
Divide batter between prepared baking sheets. Using a spatula, smooth surfaces. Bake, rotating baking sheets until a shiny crust appears on each and the centers are still soft when poked with a cake tester, 12 to 15 minutes. Transfer to wire racks and let cool completely, about 1 hour.
Top cutting boards (or cookie sheets) with parchment paper and invert each sheet of brownies onto them and peel off layer of parchment from the brownies.
Refrigerate one sheet of brownies for 1 hour. Let remaining sheet stand, covered with plastic wrap at room temperature. Spread room temperature brownies with ganache.
Remove chilled brownies from refrigerator. Place on top of ganache. Press gently to adhere. Refrigerate stacked brownies for 1 hour.
Remove brownies from refrigerator and trim edges. Cut into squares and serve at room temperature. Store in airtight container in refrigerator for up to 1 week.
8 ounces bittersweet chocolate, finely chopped
1cup heavy cream
2 tablespoons unsalted butter
2 tablespoons sugar
4 teaspoons instant espresso powder
Pinch of salt
1/8 teaspoon pure vanilla extract
Place chocolate in small, heat-proof bowl and set aside.
In a medium saucepan heat the cream, butter, sugar, espresso powder, salt and vanilla over medium heat until melted and combined.
Pour hot liquid over chocolate and let stand until chocolate is partially melted, 3 to 5 minutes.
Using a rubber spatula, stir chocolate until completely melted and smooth. Let ganache stand until it is thick and the consistency of frosting, about 1 hour.
NOTE: (Ganache can be made up to 1 week in advance and stored in an airtight container in the refrigerator. Bring to room temperature and stir well before using.)