If you have ever searched for the perfect dense, squidgy brownie, this is it. I can’t abide by cakey brownies – just eat a bloody chocolate sheet cake! The texture of these brownies are accurately reflected in the title – they are indeed decadently dense, squidgy and gooey. These brownies are immensely chocolatey because they incorporate a whole 8oz of chocolate, and the instant coffee further enhances the flavour. The tannic nuttiness flavour of the walnuts is a nice contrast to the sweetness of the brownie itself, and if you’re like me, you’d enjoy these with a glass of cold milk.
This recipe is adapted from one by David Lebovitz.
- 6 tablespoons salted butter
- 8 ounces bittersweet chocolate, chopped
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 tsp instant coffee powder
- ½ tsp salt
- 2 large eggs, at room temperature
- ¼ cup flour
- 1 cup walnuts (optional)
- Preheat the oven to 350°F.
- Grease an 8x8" square pan. Set aside.
- In a medium saucepan over low heat, melt the butter. Add the chocolate and stir until melted.
- Remove the pan from the heat and stir in the sugar, vanilla, coffee powder and salt until combined.
- Beat in the eggs one at a time.
- Add the flour and stir vigourously for one full minute. The batter should become smooth, glossy and elastic.
- Stir in chopped nuts, if using.
- Scrape the batter into the prepared pan and bake until the centre feels almost set, about 30 minutes. Do not overbake!
- Let the brownies cool completely in the pan, then cut into 16 squares.