This is more of a suggestion instead of a recipe. Coffee and Chocolate are a match made in heaven. Ina said so! (Yes, she’ll judge you if you use the cheap stuff.)
Anyway, today we bring you our favorite brand of box brownie, Ghirardelli Dark Chocolate Brownies. The dark chocolate variety are truly superior. Even people who prefer milk chocolate love these. The chocolate flavor is so rich and deep without being bitter like some dark chocolate.
- 1 Box brownie+recipe
- Coffee or espresso
Step 1: Follow instructions on the box of brownies.
Step 2: Instead of the amount of water it calls for (for ours its 1/2 cup of water), add the same amount of coffee or espresso (we used our Nespresso, Fabio).
(Optional): Add sprinkles
Step 3: BAKE!
Are you missing the summer months? Are you a camper who dreams of the perfect s’more? Or are you a glamper like us who just loves the idea of a s’more? Either way these bumped up brownie s’mores are for you!
We love homemade brownies, but there is something about boxed brownies (specifically Ghirardelli’s) that really tickles our pickle. Of course, you can make your own brownies if you’re feeling especially Ina-centric that day, but boxed brownies are a perfectly perfect substitute. Amen.
These brownies will change your life, we’re not kidding. They’re so moist and chocolatey, and not overly sweet. When we make brownies we want to showcase the chocolate wonderfulness, so we use dark chocolate and coffee to highlight the chocolate flavor!
You can’t go wrong with these brownies, I mean, that’s why we call them MAGIC brownies. 😉
- 8 tbsp. unsalted butter, plus more for greasing
- 1.5 oz dark chocolate powder
- 1 oz milk chocolate powder
- 3 tbs of espresso (if powder, prepare as instructed on container and then add 3tbs it or brewed)
- 2/3 cup white sugar
- 1/3 cup dark brown sugar
- 2 eggs, beaten
- 1 tsp. vanilla extract
- ¼ cup flour
- ¼ tsp. kosher or fine salt
Heat oven to 325°. Grease an 8″ x 8″ baking pan with butter or baking Pam.
Melt butter, then in a bowl, mix in chocolate and espresso. Stir until combined.
Add sugars (brown and white), then add the eggs and vanilla. Mix with a wooden spoon until batter is smooth.
With a rubber spatula, scrape batter into greased baked pan. Tap the pan on a hard surface a few times to release all the air bubbles. Doing this will create a smoother end result.
Bake for 33-35 minutes or until toothpick comes out clean. But some crumbs are okay!