"My Teeth Are Gonna Fall Out" Brownies

I'm all about texture and richness when it comes to anything chocolate, and especially when it comes to brownies. If I could, I'd sit alone on the kitchen floor with the plate of warm, just-out-of-the-oven brownies and eat every last bite! I guess that'd be a little much.

Anyways, I've been dubbed the "dessert-lady" on my husband's side of the family, and I LOVE an opportunity to create something new, so when my MIL requested a chocolatey brownie sundae for her birthday dessert at the family birthday dinner, I was excited to get my research started.

When I think of the most perfect brownie, I think it needs to be chewy, fudgy, goey, crispy on top and on the sides, intensely chocolatey, and slightly warm. (I'm drooling at the computer just thinking about them...) Here is the creation that fits just this delicious picture. Prepare yourself to feel like your teeth are going to fall out with how crazy chocolatey these are!

Ingredients & Recipe:

Printable Recipe

• 1 stick of unsalted butter, softened but not melted
• 1/2 cup butter-flavored or regular shortening (Crisco)
• 1 cup of chocolate, cut into 1/4-inch pieces or chocolate chips (I used 1/2 cup of bittersweet + 1/2 cup semisweet)
• 1/2 cup milk chocolate chips (optional)
• 4 eggs + 1 egg yolk
• 1/2 tsp. salt
• 1 cup sugar
• 1 cup packed brown sugar ("packed" means making sure you press down the brown sugar into the measuring cup as you fill it)
• 2 tsp. vanilla extract
• 1 cup all-purpose flour
• 2 tsp. instant coffee powder

Preheat the oven to 35o degrees. Line a 9-inch square pan with foil, spray it with non-stick spray.

Combine butter, shortening, (bittersweet & semisweet) chocolate and instant coffee into a small saucepan, over medium-low heat. Stir constantly until melted. Set aside to cool slightly.

In a medium bowl, sift together the flour and salt. Set aside.

In a large bowl, use a handheld mixer with the whisk attachment, or a regular whisk with some elbow grease, and whisk together eggs, sugars and vanilla, until it begins to look light and fluffy.

Stir the melted chocolate into the egg/sugar mixture with a wooden spoon. Now, fold in the flour until just combined. Stir in the milk chocolate chips until just evenly mixed (technically this is optional, but I think you're crazy if you don't add them!)

Evenly pour the batter into your prepared pan and bake in the middle shelf of the oven for about 35-45 minutes. You won't want to overcook the brownies so begin to check on them at 30 minutes. They are done when the center is set and the top forms a shiny crust. Cool the pan on a wire rack if you have one, or else on a cooler surface away from the oven. When they are completely cool, cover them with plastic wrap.

When you are ready to cut and serve the brownies, you should be able to over-turn the pan gently onto your hand (the foil should hopefully not stick to the pan), and then place them right-side up on a cutting board. Cut into 2-inch squares and enjoy!

You Could Also Try...

• Add 1 cup of chopped walnuts, pecans or hazelnuts into the batter if you're a "nutty" person
• Add 1 Tbls. grated orange zest into the batter for a sophisticated taste
• Try topping cooled brownies with 1/2 cup raspberry preserves. Or smooth on chocolate frosting and finish by sprinkling on slivered almonds
• Substitute peanut-butter chips or white-chocolate chips instead of the milk chocolate for a contrasting taste
• Just before serving, place the uncut pan of brownies in a warm oven for 10 minutes. They will taste just-out-of-the-oven when you serve them!
• Serve with a scoop or two of ice cream, warm chocolate fudge, cool-whip and a cherry on top, just we did at my MIL's b-day!
• Wrap each brownie individually in plastic wrap and then place in an air-tight container for easy storage. You can even freeze them like this!