I made a batch of these brownies and kept the leftovers on the fridge after my family feasted on them the night before. My husband brought a few pieces at work because he loved munching on something while he’s driving. He always said it’s his extra energy boost. When he came home that night, he asked if I could make another batch because his colleagues ate those that he bought. “They showed no mercy!” he said. And I had to make another batch to appease him.
Check out what our friends from Always Order Dessert have to say about this recipe:
“Based on Ina Garten’s famous “Outrageous Brownies” recipe, I adapted it to use whole wheat flour, raw sugar, molasses, and real freshly brewed espresso. The combination of chocolates, molasses, and the deep espresso make for a rich, fudge-like treat perfect enough to satisfy any craving.”
I love the fact that these brownies are really fudgy. My family and I love our brownies this way- we don’t really appreciate if it’s too dry and fluffy. This recipe is a family favorite.
Ingredients
1 pound (4 sticks) Land O Lakes unsalted butter
1 pound Toll House semi-sweet chocolate chips
6 ounces Ghirardelli unsweetened chocolate, chopped
1/2 cup freshly brewed espresso
6 large Eggland’s eggs
2 tablespoons McCormick pure vanilla extract
1 3/4 cups granulated raw sugar (such as “sugar in the raw”)
1/4 cup Grandma’s molasses
1 cup Bob’s Red Mill whole wheat flour
1/4 cup Bob’s Red Mill whole wheat pastry flour
1 tablespoon Clabber Girl baking powder
1 tablespoon Kosher salt
Instructions
Preheat oven to 350 degrees and line a 12x18x1 inch baking sheet with parchment paper that overhangs on the sides.
Place the butter in a medium saucepan and melt over medium heat.
While the butter melts, combined the pound of chocolate chips and the chopped unsweetened chocolate in a large glass bowl. Melt in the microwave for 1 minute, then stir, and return for 30 second intervals until melted (stopping to stir each time). It’s OK if a few unmelted chocolate pieces remain.
Pour in the melted, hot butter and use a whisk to combine the melted chocolate and butter until smooth. Add the freshly brewed espresso, stir, and set aside to cool slightly.
In a separate extra-large bowl, combine the 6 eggs, vanilla, sugar, and molasses, stirring until well combined. (Don’t whisk; you don’t want to incorporate air into this batter.)
Pour the cooled chocolate mixture into the eggs and stir well until evenly combined. In a separate bowl, whisk together the whole wheat flour, pastry flour, baking powder, and salt, then add to the chocolate egg mixture. Stir just until completely combined, then pour into the prepared baking sheet, spreading it out thoroughly.
Bake in the preheated 350 degree oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Once ready, let cool completely in the pan, then cover with plastic wrap and let chill in the fridge for 3 hours to overnight. These always taste best the second day!
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Quick Tip: Serve with vanilla ice cream on top or simply with a glass of milk.
Thanks again to Always Order Dessert for this amazing recipe.
