Brownies I

Brownies I

Total time:  Approximately 1 hour.

Maybe it was the Peter Seller’s clip, maybe it was how easy the pita bread was, or maybe it’s just because I want a brownie recipe for when that pouch of yummy mix is not on sale… Whatever the case may be, I’ve lately been inspired by Michele at Veggie Num Nums to bake a lot of things.

3/4 cup + 2 T all purpose flour
1 cup semi-sweet chocolate chips
2 large eggs
3/4 cup sugar
1/3 cup vegetable oil
2 T butter
1/2 tsp instant coffee (optional)

Preheat oven to 350.

In a small microwave safe bowl, melt butter and chocolate chips. Stir every 20 seconds.

Mix everything up, mix in chocolate, scrape into a greased pan. And to quote Michele “Bake for 25-30 minutes, rotating the pan from front to back halfway through. Brownies should be slightly firm to the touch and a crust should form on the top. A toothpick will not come out clean.”

I baked for 14 minutes, rotated, then baked for another 14 minutes.

Today, I am using 1/2 tsp of instant coffee from a packet of Starbucks Decaf Italian Roast VIA.

These were crisp around the edges, nice and chewy. The texture was spot on what I like in a brownie. I felt there was a sort of aftertaste of sugar, but that might have been from inhaling…