DANGEROUSLY FUDGY BROWNIES
If you're looking for a brownie that is moist and not too sweet then you have met your match. The brownie layer uses darker chocolate and cocoa so the sugar isn't too overpowering. The icing on top adds a bit of sweetness to balance out the brownie flavor. You definitely need to have a tall glass of milk on standby for these bad boys. So good!
Provided by Krystal McDowell @angelgirl94
Categories Cakes
Number Of Ingredients 12
Steps:
- Place sticks of butter and 2 cups chocolate chips in large mixing bowl. Microwave on high for 90 seconds or until melted.
- Sift cocoa and add to chocolate mixture. Stir until well combined.
- In a separate bowl, combine sugar, eggs, coffee, and vanilla. Mix well and stir into chocolate mixture.
- Combine flour, baking powder, and salt. If including, take out one tablespoon of flour mixture and toss with nuts.
- Add flour mixture to chocolate mixture. Mix well. Then stir in nut/flour mixture.
- Spoon batter into a 9" x 13" baking pan lined with foil and sprayed with cooking spray. Lining the pan with foil is optional but it makes for easy cleanup. If not using foil, simply spray pan directly.
- Bake in a 325 degree oven for 25-30 minutes or until inserted toothpick comes out with a few moist crumbs.
- While brownies are baking, combine sweetened condensed milk and remaining 2 cups of chocolate chips in a medium saucepan over low heat. Stir constantly until completely melted and combined.
- Pour mixture onto brownies when they come out of the oven. Spread to edges. Cool completely.
- Lift foil lining from pan and put on flat surface. Cut brownies into 12 large squares or 24 smaller ones.
- Grab a glass of ice cold milk and enjoy!
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