Amber & Brooks: Double Fudge Brownies

One Bowl Brownies from Scratch

• 1.5 sticks unsalted butter
• 1/2 C semi-sweet chocolate chips
• 1/2 C cocoa powder
• 1 tsp coffee extract (optional)
• 3/4 C Sugar
• 3/4 C brown sugar
• 2 eggs + 1 egg yolk
• 1 tsp vanilla
• 1/2 tsp salt
• 1 C Flour
• 1 C Semi-Sweet Chocolate Chips

Preheat oven to 350° and line a 9 x 9” baking pan with parchment paper.

In a large mixing bowl melt the butter and chocolate in the microwave, stirring every 30 to 40 seconds, Until fully melted and combined.

Stir in cocoa powder and coffee extract, then add the sugars until completely combined.

Add in the eggs one at a time, stirring after each one. The better you stir your batter, the “cracklier” your brownie tops will be.

Add the vanilla and salt, then slowly stir in the flour. Again, you cannot over beat this batter. Star in the remaining chocolate chips, then spread batter into your prepared baking pan.

(optional) for super crackly brownie tips, refrigerate for 15-30 minutes.

Bake at 350° for 30-40 minutes or until a toothpick inserted in the middle comes out clean.

Let cool for 15 minutes and then eat ALL your feelings!