These brownies were so hard to make because almost every ingredient in them is just too good not to snack on!
I have a total weakness for a bag of bittersweet chocolate chips. So, when I put off a recipe for a few days, for whatever reason, the chocolate chips don’t tend to survive.
Luckily, I only destroyed half the bag, leaving the perfect amount for my brownie recipe. Win!
These extra chocolatey brownies are super rich and incredibly moist.
Triple Chocolate Pistachio Brownies
- 1/3 cup unsweetened cocoa powder
- 1 tsp instant espresso powder
- 1/2 cup boiling water
- 2 oz unsweetened baking chocolate, chopped
- 3/4 cup butter, melted and cooled
- 2 eggs and 2 egg yolks
- 1 tbsp vanilla extract
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp salt
- 6 oz bittersweet chocolate chips
- 1 1/2 cups pistachios, shelled
Makes 12 brownies
Preheat oven to 350 degrees. Prepare 13X9 baking pan with butter and parchment paper.
In a large bowl, whisk together the cocoa, espresso powder, and boiling water together until smooth. Add unsweetened chocolate, whisking until melted.
Add melted butter, eggs, vanilla.
Whisk in sugar and salt until combined. Slowly add flour.
Stir in chocolate chips and pistachios.
Pour the batter into the pan. Bake for 30 to 40 minutes.
Remove brownies and allow to cool 4 to 5 minutes in pan. Then transfer from pan to wire rack with parchment paper and allow to cool completely.
Working in DC is rarely a 9 to 5 job and this week was full of a few nights past my bedtime. In addition to taking my coffee through an IV, I thought it best to find some more, yummy ways to get it in my system.
Double chocolate and espresso sounded like it might do the trick. 4 days, 10 cups of coffee, a midnight baking session, 1/2 dozen cookies, 2 bloodshot eyes, and 5 lbs later…I can report that I was right. And it is almost Friday!
Mocha Chip Cookies
Adapted from KelseyTheNaptimeChef
Servings: 30 cookies
- 2 1/4 sticks unsalted butter, at room temperature
- 1 cup sugar
- 1 cup dark brown sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 2 1/2 cups flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon Kosher salt
- 3 tablespoons instant coffee granules
- 1 tbsp milk
- 12 ounces semisweet chocolate chips
Preheat oven to 350 degrees. Prepare cookie sheets.
Dissolve coffee granules in milk.
Beat butter and sugars until creamy. Continue beating at medium speed, adding vanilla extract, dissolved coffee granules, and eggs one at a time.
In a medium bowl, sift together flour, baking soda, cocoa powder, espresso powder, and salt. Add to butter and sugar mixture and beat at low speed until combined.
Stir in chocolate chips.
Drop spoonfuls onto baking sheets. Bake each batch for 10 to 12 minutes. Transfer to wire racks and allow to cool to set.
Serve them up, preferably with coffee!
Fittingly, our fist post is for a cake to take to the office! Colleen is famous for her cakes and bakes them for almost every office occasion. We are making this delicious devil’s food cake to celebrate a coworker’s college graduation. Nothing says congratulations like a whole lot of chocolate! And we’re topping this decadent cake with fresh strawberries to ring in summer.
Devil’s Food Cake
For the Cake:
- 2 sticks of unsalted butter at room temperature
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 1 tbsp almond extract
- 3 eggs at room temperature
- 1/2 cup whole milk
- 1/2 cup freshly brewed hot coffee
- 1 1/2 cups sifted all-purpose flour
For the Ganache:
- 8 ounces semisweet chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon instant coffee granules
For the Topping:
- 2 lbs fresh strawberries (sliced lengthwise)
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp almond extract
Preheat the over to 350. Prepare two 9 inch cake pans.
Cream the butter until light and fluffy. Add in the sugar and beat 2 to 3 minutes until light and fluffy. Beat in vanilla. Add in the eggs one at a time.
In a small bowl, measure cocoa and stir in the freshly brewed hot coffee until completely dissolved. Set aside to let cool.
In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
Divide the batter evenly between the two prepared pans. Bake 30 to 40 minutes until tester comes out clean. Allow cakes to rest in pans for 10 minutes before turning out and transferring to wire racks to cool. Allow to cool completely.
Prepare the chocolate ganache using a double boiler. Heat the chocolate and cream until melted, stirring frequently. Add instant coffee and stir until dissolved. Set aside to cool.
To assemble, place one cake layer on a serving platter; spread 1/3 of the chocolate ganache on top. Cover with sliced strawberries, working around the outside of the cake in. Drizzle ganache on top. Add a second layer of strawberries. Drizzle with ganache. Place the second cake on top. Spread 1/3 ganache on top and cover with strawberries. Finish by drizzling with the remaining ganache.
To make the whipped cream, beat the heavy cream and powdered sugar until it forms stiff peaks. Add almond extract and mix until combined.
Cut the cake and serve with a big dollop of fresh whipped cream.