New York Times Brownies
This brownie recipe was the one my mom always made for parties, holidays and birthdays for my brother and I. They were dense and extremely chocolaty and exactly the way I wanted my brownie to be. They aren't for everyone, they can be a little intense, and they aren't chewy like some other recipes are....but I was never a fan of that anyways. Enjoy!
New York Times Brownies
This brownie recipe was the one my mom always made for parties, holidays and birthdays for my brother and I. They were dense and extremely chocolaty and exactly the way I wanted my brownie to be. They aren't for everyone, they can be a little intense, and they aren't chewy like some other recipes are....but I was never a fan of that anyways. Enjoy!
Cooking Instructions
- 1
Preheat oven to 350 and grease a 9 by 9 inch pan
- 2
Melt chocolate and butter together in the microwave in 30 second increments stirring each time (do not overheat or chocolate will burn). Beat eggs and sugar in another bowl until fluffy and add to chocolate mixture.
- 3
Add in flour, vanilla/coffee, salt and nuts/chocolate chips and stir until well mixed. NOTE: I dont like instant coffee so if you chose to use that please be aware that I am not sure how this affects taste or texture. I used very strong coffee brewed that morning and its not to taste the coffee but to bring out the chocolate flavor.
- 4
Spread batter into prepared pan. Bake for 25-30 minutes or until toothpick stuck in center comes out clean.
- 5
Let cool in pan and turn out onto plate. Cut into squares and enjoy!
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