blackout brownies

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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 ^[4] 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 ^[5]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.

Print Recipe ^[6]

Yield: 12-16 brownies

blackout brownies

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients:

• 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

  

Directions:

• 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 ^[7]. 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.

enjoy!