Brownies: Preheat your oven to 350 degrees F (180 degrees C) and place the
oven rack in the center of the oven. Line the bottom and sides of an 8 inch (20
cm) square baking pan with foil. Butter the foil.
Melt the chocolate and
butter in a large heatproof bowl (I use stainless steel), placed over a saucepan of simmering water.
Remove from heat and stir (or whisk) in the cocoa powder and sugar. Next, whisk in the vanilla extract
and coffee extract (if using). Then, whisk in the
eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt, and
chocolate chips (if using).
the prepared pan, smoothing the top with the back of a spoon or offset spatula.
Bake for about 25 minutes or until a toothpick inserted in
the center comes out with a few moist crumbs clinging to it.
Remove from oven
and let cool on a wire rack. Serve at room temperature or chilled.
These Brownies freeze very well.
Scan for Demonstration Video
5 ounces (140 grams) semisweet or bittersweet
1/2 cup (113 grams) unsalted
cut into pieces
2 tablespoons (15 grams)
unsweetened cocoa powder (regular unsweetened or Dutch-processed)
1 cup (200 grams) granulated white
1 teaspoon (4 grams) pure
1 teaspoon (4 grams) pure coffee
(150 grams) eggs, at room temperature
3/4 cup (95 grams) all-purpose
1/4 teaspoon (1 gram) salt
(125 grams) semi-sweet or bittersweet chocolate chips (optional)