Ingredients For Brownies:
11 TBL of Melted Butter
1 1/4 C Sugar
3/4 C Cocoa Powder
2 Large Eggs at Room Temperature
1 tsp Vanilla
1/2 C All Purpose Flour
1 TBL Cornstarch
1/4 tsp Salt
1 11.5 ounce Chocolate Chunks/Chips
Ingredients for Chocolate Sauce:
1 C of Chocolate(dark or semisweet), finely chopped
1/4 C Butter
1 1/2 TBL of Instant Espresso (or coffee)
3/4 TSP Vanilla Extract
1 TBL Heavy Cream
For Brownie Mixture:
Preheat Oven to 325 Degrees/ line 9x9 with parchement paper and spray with bakers spray or PAM.
Melt Butter and add sugar and cocoa powder. Let this mixture cool.
Once the butter mixture is cool ...
Add Eggs (One at a time) to the butter mixture
Add Flour, Cornstach and Salt
Add the Chocolate Chunks and Mix in to the batter
Pour the Batter in to the prepared pan.
Bake 20-25 minutes or until the center is no longer giggles.
Note: toothpick testing will not work properly with this recipe given the extra chocolate in the batter.
Espresso Chocolate Sauce:
Add of the ingredients except the Heavy Cream to a small saucepan
Place saucepan over low heat and let the butter and chocolate melt
Gently stir the chocolate mixture until it is well blended
Add the cream and stir.
Remove from heat and serve with the brownies.