the kids went back to school this week. usually i dread back to school. i like my schedule wide open, but this year i was actually looking forward to school starting. i don’t even mind getting up at 5:45. now the minute the homework fight begins and sports schedules take over im sure i will feel differently, but for now i am enjoying getting to the gym early and working in a quiet house again.
and for the first day i was sure to have a big pan of these blackout brownies waiting for them. the kids smelled them from the driveway and could not get in the door fast enough.
i have been seeing blackout cake pictures all over the internet lately. this one from broma bakery sealed the deal. i may not be a big chocolate fan, and we never eat cake, but i had dreams about this recipe. so i took the blackout cake idea and added it to my all time favorite brownie recipe. if you have not made sarah kieffer’s brownies you need to get on it asap. they are to die for. i have made so many brownie recipes, and none of them ever had that perfect crackly top. sarah’s recipe is the only one i use now, and when made with espresso powder and black cocoa are over the top delicious and completely addicting.
even for this non-chocolate lover. i dare you to eat just one.
- 8 Tbsp (1 stick) butter
- 8 ounces dark chocolate, chopped
- 1/4 cup dark cocoa powder
- 1 tsp espresso powder
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 4 eggs
- 1/2 cup canola oil
- 1 1/2 cups sugar
- 1/2 cup brown sugar, packed
- 2 tsp vanilla
- preheat oven to 350 degrees
- grease a 9 x 13 inch pan, and line with parchment
- melt the butter and the chocolate, and whisk in the cocoa and espresso powder - set aside to cool slightly
- whisk together the flour, baking powder, and salt
- in a large bowl whisk the eggs, oil, sugar, and vanilla - then add the chocolate and whisk until smooth
- stir in the flour and pour batter into the prepared pan
- bake until the edges are set and the top begins to crackle (i bake mine 25 minutes and the center is a bit soft)
- do not cut until the brownies are completely cool
the espresso powder for these blackout brownies is optional, but it does enhance the deep chocolate flavor. i use this espresso powder form king arthur flour. you could easily substitute a dark roast instant coffee or even brewed espresso (just adjust the liquid ingredients).
grab a tall glass of milk and cut a brownie or two and celebrate the kids are back in school.