All I can say about these brownies is wow! Making the perfect brownie can be a difficult task; often coming out too dry, stuck to the pan, or too dense. A number of things can go wrong, but these brownies turned out absolutely perfect!
In honor of my first post on Instagram, I decided to try a new recipe. I mean, why not? I’m staring a food blog, graduating from college, and it’s spring- the time for change. I’m not the type that embraces change, but I like the fact that it brings new opportunities. I’m excited to see what’s ahead for Kerr Kitchen!
- Nonstick vegetable oil spray
- 1 stick unsalted butter, cut into 1 inch pieces
- 1¼ cups sugar
- ¾ cup natural unsweetened cocoa powder
- 1 tablespoon espresso powder
- ½ teaspoon Maldon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 egg yolk
- ⅓ gluten free flour
- Preheat oven to 325 degrees. Coat 8x8x2 pan with nonstick spray. Melt butter in a small saucepan over medium heat; Let cool slightly. Whisk sugar, cocoa, espresso powder, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time and egg yolk, beating vigorously after each addition to blend. Add flour and stir until just combined.. Scrape batter into prepared pan; smooth top.
- Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes. Let cool completely in pan. Transfer to a cutting board. Cut into 16 squares.