The brownies turned out very moist and pretty good. The original recipe did not ask for nuts or extra chocolate chip, which I added for some extra texture. Here's the recipe for the chocolate brownie adapted from www.chow.com.
CHOCOLATE BROWNIE RECIPE
*Makes a 8x8 pan
- 6 Oz Semisweet Chocolate Chip
- 8 Tbsp Unsalted Butter
- 2 Large Eggs, at Room Temperature
- 1 Cup Granulated Sugar
- 1 Tbsp Unsweetened Cocoa Powder
- 1 Tsp Vanilla Extract
- 1 Tbsp Brewed Espresso
- 1/4 Tsp Salt
- 1 Cup All Purpose Flour
- 1/4 Cup Pecans, Chopped (Optional)
- 1/4 Cup Semisweet Chocolate Chip (Optional)
- 1 Tbsp Powdered Sugar (Optional, for dusting)
Preheat oven to 350F and arrange a rack in the middle. Line an 8 x 8 glass baking dish with aluminum foil (or if you use those disposable ones, that would be easier).
Combine the chocolate and butter in a medium saucepan and cook over medium low heat, stirring frequently until mixture is evenly melted. Remove from heat and let cool to room temperature.
Combine the eggs, sugar, cocoa powder, vanilla, espresso and salt in a large bowl and briefly stir until just evenly incorporated. Add the cooled chocolate mixture into the egg mixture and stir to combine. Fold in flour until just incorporated (no white steaks should remain). Gently fold in the optional pecans and additional chocolate chips.
Transfer the batter to the prepared baking dish and for about 25-30 minutes or until it passes the toothpick test (Insert a toothpick into the center of the brownies and once it comes out clean; it's ready!). Remove from the oven and let cool completely before cutting. Dust with optional powdered sugar before serving.