These are 1/2 cup of flour short of being a flourless chocolate cake. My daughter found the recipe and asked me to make them. They are fantastic! Make sure you bake them no longer than required. These can be wrapped in plastic wrap and frozen. Slip one in a bagged lunch for endless thanks for the delicious treat! This keeps them coming home.
| 15 oz. semisweet chocolate chips or chopped chocolate |
1 1/2 cups sugar |
| 1 oz. unsweetened chocolate | 1/4 tsp. salt |
| 1 cup butter, a must | 2 tsp. vanilla |
| 2 tsp. coffee powder | 1/2 cup flour |
| 2 Tbs. hot water | 1 cup chopped toasted walnuts, opt. |
| 4 eggs |
Line a 13” x 9” pan with foil. Butter and set aside. Combine first three ingredients in a double boiler or microwave-safe container and melt. Stir smooth. Combine in small bowl coffee powder and hot water. Stir to dissolve. In mixing bowl combine eggs and sugar. Mix to dissolve sugar. Add salt, vanilla and coffee liquid. Mix and add flour. Mix just to blend flour. Fold in nuts, if using. Pour into pan and bake in a preheated 350F. oven for 28 minutes. Cool completely.
3/4 cup whipping cream |
| 2 Tbs. butter |
| 12 oz. semisweet chocolate chips or chopped chocolate |
| 1 tsp. vanilla |
Over low heat combine in saucepan cream and butter. Heat just until butter is melted. Add the chocolate and slowly whisk smooth. Add vanilla. Place a square of brownie on the plate. Spoon some sauce on top. Add a scoop of vanilla, coffee, cherry or mint ice cream. It’s impossible to ruin this. Have brownies at room temperature when serving. A perfect summer dessert! Serves 10 - 12.