Catch the Spoon

I have a brownie recipe tacked up on my fridge. I’m not entirely sure where it came from, although I think it may be my mom’s recipe. No matter – it’s the brwonie recipe I’ve been using for years. The problem? Mer hates it. Well, OK. “Hates” may be too strong of a word. She says they’re not brownies. Anyway, I went on a quest for a new brownie concoction to please my hunny, and this recipe is the end result – she loves them. (Me? I’ll take the refrigerator-door recipe over these any day, but I’m a creature of habit.)

Brownielicious Brownies

Ingredients:

• 1 1/4 pounds plus two tablespoons butter
• 1 1/2 pounds semisweet chocolate chips
• 6 ounces cocoa powder
• 7 eggs
• 3 tablespoons instant coffee powder
• 3 tablespoons vanilla extract
• 2 1/4 cups sugar
• 1 cup plus three tablespoons flour
• 1 tablespoon baking powder
• 1 teaspoon salt

Preheat oven to 350 F; grease and flour two 13×9″ pans. Toss 1/2 pound chocolate chips with 3 tablespoons flour and set aside.

Melt the butter and one pound of the chocolate chips together (use your preferred method: microwave or double boiler are fine). Set aside to cool. In a very large bowl, stir together the eggs, coffee, vanilla, and sugar. Mix in the cooled chocolate and set aside to cool completely.

In a separate bowl, whisk together the remaining flour, baking powder, salt, and cocoa. Add to the cooled chocolate and mix well. Stir in the floured chips and pour into the prepared pans.

Bake for 25-30 minutes or until tester is almost clean. Cool, cut, and enjoy.