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Shiny Top Brownies
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Shiny Top Brownies

Chewy fudge brownies with a shiny top. These are very thin, so if you're looking for a thicker brownie you could try baking them in a 9 inch square pan (which I haven't tested yet) or use a different recipe.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24
Author Cookie Madness

Ingredients

  • 3 ounces unsweetened chocolate chopped
  • 18 tablespoons 9 ounces unsalted room temp. butter, cut into chunks
  • 1/4 teaspoon instant coffee crystals feel free to use more
  • 1/2 cup plus 1 tablespoon cocoa powder I used Rodelle Dutch
  • 2 1/2 cups 17.5 oz granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt Morton, which says it measure like table
  • 1 1/2 cups all-purpose flour
  • 1/3 cup chopped toasted pecans

Instructions

  • Preheat the oven to 350° F. Line a 9x13 inch metal pan with nonstick foil or grease pan and line with parchment paper.
  • In a 3 quart saucepan, melt the butter and chocolate together over gentle heat, stirring with a wooden spoon or a heat-proof silicone scraper. When the mixture is almost fully melted, add the coffee crystals and cocoa powder and stir until smooth. Remove from heat.
  • Stir the sugar into the hot cocoa mixture. Let it cool slightly (though it shouldn't be very hot if you melted your butter gently) then stir in the eggs one at a time. Add the vanilla and salt and stir until smooth.
  • Add the flour and stir until blended. Mixture will be pretty thick.
  • Scrape the batter into the prepared pan, spreading all the way to the edges, and sprinkle pecans over the top.
  • Bake for 25 to 30 minutes or until brownies are aromatic, appear set and the edges pull away from the side.
  • Set the pan on a rack and let cool completely. Lift from pan and cut into small squares.

Notes

This recipe was given to me by my friend Jen who adapted it from a recipe by Melissa Clark. For an 8 inch pan version, follow the same procedure, but halve all of the ingredients and bake for 25 minutes in an 8 inch metal pan. Don’t try using a 9 inch square pan because these are already thin to begin with and that would be a stretch! To halve an egg, crack one into a bowl , beat it with a fork and use 2 tablespoons. Don’t just throw in the rest of the egg or it will mess up all your ratios.