Sunday Night® Brownies
This is the quintessential fudgy brownie—incredible, full chocolate flavor with a soft, slightly gooey middle and crispy edges. We love them warm, right out of the pan. It’s also our go-to choice for our Sunday Night® Brownie Parfaits.
Category
Dessert
Servings
16 (or 25 bite-size) brownies
Prep Time
20 minutes
Cook Time
30 minutes
Author:
Eileen Gannon
Ingredients
1 cup (125 grams) all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon instant coffee/espresso powder
5 tablespoons (71 grams) unsalted butter
1 jar (10 ounces/284 grams) Sunday Night® Chocolate Sauce, any variety, room temperature
⅔ cup (133 grams) granulated sugar
1 large egg
1 teaspoon pure vanilla extract
¾ cup (128 grams) semi-sweet chocolate chips
Ice cream for serving, optional
Made with
Directions
Preheat oven to 350°F. Grease an 9x9x2-inch baking pan. In a small bowl combine flour, baking soda, and salt. Stir in instant coffee.
In a medium saucepan melt butter (this can also be done in the microwave oven). Stir in Sunday Night Chocolate Sauce. Remove from heat. Add sugar, egg, and vanilla. With a wooden spoon stir until thoroughly combined (do not over beat). Gently stir in dry ingredients just until combined. Stir in chocolate chips. Spread batter evenly into prepared pan.
Bake 25 to 28 minutes or until center looks moist and a wooden toothpick inserted near the center has moist crumbs. Cool completely in pan on a wire rack. Cut into bars.
Tips From Eileen
These are more of a cake-like brownie. They can be dusted with powdered sugar or frosted with a Vanilla Buttercream or Sunday Night® Chocolate Frosting.
Store in a covered container for up to 3 days at room temperature or wrap tightly and transfer to a freezer container and freeze for up to 2 months.
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