Real Simple is one of my very favorite magazines. While thumbing through this month’s issue, I was delighted to see a recipe for brownies. The picture looked delicious (what picture of brownies doesn’t?), and I have made recipes from Real Simple before, so I was pretty excited to give it a go.

The recipe is called “Espresso Brownies” simply because it calls for 2 tablespoons brewed espresso (you can substitute 1 rounded teaspoon espresso powder and 2 tablespoons water like I did, though), but as we all know, espresso is a key ingredient in many great brownie recipes. Espresso doesn’t necessarily make baked goods taste like coffee, it just brings out and intensifies the chocolatey flavor. So I sort of think the name of the recipe is misleading, but whatever.

brownies

Real Simple’s Espresso Brownies

 

Real Simple’s Espresso Brownies adapted from Lindsay Hunt’s recipe

Makes 16 brownies

3/4 cup unsalted butter, plus more for the pan (I used Earth Balance)

1/2 cup all-purpose flour, spooned and leveled

1/4 cup cocoa powder

1 teaspoon fine salt

1/2 teaspoon baking powder

3 ounces unsweetened chocolate, chopped

1 cup granulated sugar

1/2 cup packed dark brown sugar

3 large eggs

2 tablespoons brewed espresso, at room temperature (or use the mix I mentioned above)

1 teaspoon pure vanilla extract

2 ounces bittersweet chocolate, chopped (I used semisweet because that’s what I had on hand)

 

Heat oven to 350 degrees Fahrenheit. Butter an 8-inch square baking pan. Line with 2 criss-crossed pieces of parchment, buttering in between the pieces to help them stick and leaving an overhand on all sides. Butter the top of the parchment.

Whisk together the flour, cocoa, salt, and baking powder in a medium bowl; set aside.

Combine the butter and unsweetened chocolate in a double boiler until melted. Let cool slightly. Whisk in the sugars, eggs, espresso, and vanilla until smooth. Add the flour mixture and mix until just combined. Fold in the bittersweet chocolate.

Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 35 – 40 minutes. Let cool completely in the pan.

Holding the paper overhand, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares.

 

These brownies were really good. Before I had a chance to say anything to him, M announced how delicious they were and said they might be as good as the Baked brownies. That’s pretty impressive! I liked them quite a bit, too, but they didn’t melt in your mouth quite the way the Baked ones did. They were pretty moist (6/7), definitely chocolatey (10/10), and didn’t require much in terms of messiness preparing (3/3). This leaves a total score of 19/20, tying with the Supernatural Brownies. Nicely done, Real Simple!

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