BROWNIE LOVERS BROWNIES
350 for 25+ minutes
8×8 foil lined pan that comes up over the edges
or you can do what I do and use a disposable pan
8oz. semi-sweet chocolate
½ c. butter
1 tsp. coffee (I usually use instant)
¾ c. sugar
2 tsp. vanilla (good vanilla)
¼ c. flour
If you want the addition of walnuts or chips, take a walk on the wild side and throw in a cup.
Melt the chocolate, butter, and coffee in a pot until the chocolate is smooth. Cool.
Beat the eggs until frothy. Add sugar, beat until creamy. Pour in the cooled chocolate mixture. Mix, then add the vanilla, flour, and nuts (if using).
Pour into pan (spray with cooking spray). Check brownies after 25 minutes. You know they are finished when your knife comes out clean (you may see some crumbs). Cool completely before removing from pan.
These brownies are super moist and chewy.
Back in the 1980’s when I made these brownies way more than I should have, I would take the brownies out of the oven half way through cooking, add broken pretzels, and pop them back into oven to finish.