The Deluxe 8 inch Pan Brownies recipe is adapted from an old Southern Living contest winner. The sponsor was a coffee company, and the ingredient used in the recipe was 1/4 cup brewed coffee. I never thought that 1/4 cup coffee added much flavor to the brownies, but I’ve always liked this recipe.
To me, these are the quintessential “in-between” brownies. They’re neither fudgy nor cakey but rather a combination of the two with a very light texture that comes from whipping the eggs with the sugar. The brownies bake at fairly high temperature, so keep an eye on them and err on the side of under-baking rather than over. The last time I baked these an 8 inch pan was done in 28 minutes, so for a 13×9 inch pan you should check at 28, but keep baking if the brownies don’t seem quite ready.
Here’s a link to the 9×13 inch version of Deluxe Brownies.
My version is half the original baked in an 8 inch pan. For the coffee, I use 2 tablespoons of whatever I’ve brewed that morning, plus I also (sometimes) add a little espresso power. Using water and no coffee at all would be just fine too. For the chocolate, I use 1 cup bittersweet chips or sometimes a mixture of chips and whatever semisweet and/or dark chocolate that is around.
Update: I moved to a new house and the brownies were perfect around 28 minutes.
Deluxe 8 Inch Pan Brownies
- 1 stick unsalted butter 114 grams
- 3/8 teaspoon salt omit if using salted butter
- 2 ounces unsweetened chocolate Ghirardelli or Scharffen Berger (56 grams)
- 2 tablespoons brewed coffee
- 2 large eggs
- 1 cup granulated sugar 200 grams
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour, fluffed up 125 grams, do NOT pack if measuring by volume
- 1 cup extra dark chocolate morsels
- 1/2 cup chopped and toasted walnuts optional
- Preheat the oven to 375F. Line an 8 inch square metal pan with nonstick foil.
- Melt the butter in a small saucepan or in a microwave-safe bowl. Add the salt, chocolate and coffee Reduce heat to low, and stir until melted. Remove from heat and allow it to cool slightly.
- Beat eggs on high speed of an electric mixer. Gradually add sugar and vanilla, beating 3 minutes or until thick and pale.
- Add chocolate mixture to egg mixture, beating until blended. Gradually add flour, stirring just until blended.
- Stir in chocolate morsels and walnuts (if using). Pour into the pan and bake on center rack at at 375° for 28 - 30 minutes (see note). Cool in pan on a wire rack for about an hour, then transfer to refrigerator and chill for another hour or two or until very cold. Lift foil with brownies out of pan. Cut brownies into squares.