From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Instructions
1
Preheat oven to 350 degrees F.Butter a 12 x 18 x 1-inch baking sheet and put a dusting of cocoa powder (or flour) on it.
2
Melt the butter, 1 bag plus one cup of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.
3
Meanwhile, in a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar.Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.
4
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture.
5
Toss 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then fold them into the chocolate mixture.
6
Pour onto prepared baking sheet. Bake for 20 minutes, then rap the baking sheet against the oven shelf to eliminate any air bubbles.
7
Bake for about 15 minutes longer or until a toothpick comes out clean. Be careful not to over-bake these brownies.
8
Allow to cool thoroughly before cutting into squares.
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Bloom the Coffee for Depth 🎵Dissolve instant coffee granules in hot melted butter before mixing with other ingredients to intensify chocolate flavor and add sophisticated complexity without tasting like coffee.
- Chop Fresh Chocolate Properly ✂️Chop your unsweetened chocolate into small, uniform pieces and melt with butter using low heat to prevent seizing, which ensures a silky texture and prevents graininess in your brownies.
- Don't Overmix the Batter 🥄Stir the wet and dry ingredients together just until combined—overmixing develops gluten and creates dense, cakey brownies instead of the fudgy, chewy texture you're aiming for.
- Use Room Temperature Eggs 🥚Remove eggs from the refrigerator 30 minutes before baking so they blend smoothly with butter and chocolate, creating a more cohesive, velvety batter that bakes evenly.
- Test with a Toothpick Strategically 🧪Insert a toothpick into the center—it should have a few moist crumbs but not wet batter; this indicates fudgy brownies; overbaking by even 2 minutes will result in dry, cakey brownies.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes by It is a Keeper
Check out more It is a Keeper content!Browse It is a Keeper recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.