These brownies are both fudgy AND cakey with a hint of coffee and signature crackly top.
Ingredients
3/4 cup (170g) Coconut oil
16 oz (455g) Unsweetened baking chocolate, chopped
5 Large eggs
1 1/2 cup (296g) Brown sugar, lightly packed
2 tsp Ground instant coffee
1 tsp Vanilla extract
3/4 cup + 2 tbsp (130g) All-purpose flour
1 tsp Salt
Topping: 1/3 cup Pecans, 1/2 cup Dark chocolate chips, 1 tsp Flakey salt
Steps
Preheat the oven to 350F (177C). Line a 9x13 inch pan with parchment paper. Set aside.
Put coconut oil and chocolate in a heatproof bowl. Place the bowl over a pot of simmering water and stir until chocolate is melted. Set aside.
Whisk eggs, sugar, salt, coffee, and vanilla on high speed until the mixture reaches the ribbon stage (thick, pale, and falls from whisk in a ribbon that folds onto itself).
Fold the chocolate mixture into the egg mixture until incorporated.
Gently fold in the flour until just combined.
Pour the batter into the prepared pan and smooth out the top with a spatula.
Top with pecans and dark chocolate chips.
Bake for 20-25 min until the top is lightly cracked.
Allow brownies to cool completely before cutting into squares.
Top with flakey salt and enjoy!
ALLERGENS: Contains egg and wheat. May contain pecans.
Comments