Ingredients
The following ingredients have 24 Servings
- 2 stick(s) butter
- 4 cup(s) semi-sweet or bittersweet chocolate chips, divided
- 3/4 cup(s) Dutch processed cocoa (such as Hershey's Special Dark)
- 2 cup(s) granulated sugar
- 4 - large eggs, room temperature
- 1 tablespoon(s) instant coffee
- 1 tablespoon(s) pure vanilla extract
- 1 1/4 cup(s) all-purpose flour, sifted
- 1/2 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 1 can(s) sweetened condensed milk, 14oz
- 1 cup(s) chopped pecans or walnuts, optional
Instruction
- Place sticks of butter and 2 cups chocolate chips in large mixing bowl. Microwave on high for 90 seconds or until melted.
- Sift cocoa and add to chocolate mixture. Stir until well combined.
- In a separate bowl, combine sugar, eggs, coffee, and vanilla. Mix well and stir into chocolate mixture.
- Combine flour, baking powder, and salt. If including, take out one tablespoon of flour mixture and toss with nuts.
- Add flour mixture to chocolate mixture. Mix well. Then stir in nut/flour mixture.
- Spoon batter into a 9" x 13" baking pan lined with foil and sprayed with cooking spray. Lining the pan with foil is optional but it makes for easy cleanup. If not using foil, simply spray pan directly.
- Bake in a 325 degree oven for 25-30 minutes or until inserted toothpick comes out with a few moist crumbs.
- While brownies are baking, combine sweetened condensed milk and remaining 2 cups of chocolate chips in a medium saucepan over low heat. Stir constantly until completely melted and combined.
- Pour mixture onto brownies when they come out of the oven. Spread to edges. Cool completely.
- Lift foil lining from pan and put on flat surface. Cut brownies into 12 large squares or 24 smaller ones.
- Grab a glass of ice cold milk and enjoy!
