Classic Brownies

So the other day I got the following email:

“I would like to apply for a summer internship under the title of head taste tester. Please let me know if you have any availabilties.”

It was from Jeff, one of my roommates in Chicago last semester. I laughed ridiculously hard after receiving that email and let him know the job was all his. I think he just wanted an official title. He already texts me to ask if I want to have dinner with him all the time. Which in his language means “I have no food in my house so do you want to let me come over and make me food while I watch ESPN?” I’m always glad to make him food and have his company. He’s quite the entertaining kid. So this morning I made brownies but the intended recipient of said brownies was not in town. So I sent Jeff a friendly message on Facebook letting him know that he was needed at “work.” I believe it was less than 20 seconds when I got a phone call from him saying “sooo brownies?” We had a good time and ate more brownies than we should have. Always a pleasure to hang out with my number 1 taste tester. (Jeff’s take on the brownies: moist and chocolatey. There you have it. Good brownies.)

1 1/4 cups all purpose flour
1 tsp salt
12 oz. bag semi-sweet chocolate chips
1 cup (2 sticks) unsalted butter, cut into chunks
1 tsp instant coffee or espresso powder
1 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
5 eggs, at room temperature
2 tsp vanilla extract

Preheat oven to 350 degrees Fahrenheit. Cover the bottom of a 9 x 13 inch pan with parchment paper and grease the sides of the pan with butter. In a medium sized saucepan, melt the butter, chocolate chips, and instant coffee/espresso powder over medium heat. Stir constantly. When the mixture has melted, take it off the heat. Add the sugars and whisk until incorporated. Add 3 eggs, stir until combined. Then, add the remaining 2 eggs and the vanilla extract. Stir in the flour and the salt until there are no more streaks of flour and all of the ingredients are combined. Pour brownie mixture until prepared baking pan. Bake for 25-30 minutes, rotating the pan halfway through. Brownies will be done when a toothpick is inserted in the center of the brownies and comes out clean. 

Source: Recipe from Greens and Chocolate


  1. Head Taste Tester says

    I’m no blogger and just a simple guy. No verbose descriptions. Just some good adjectives get the point across. By the way Megnut… Dinner soon?

  2. says

    “Verbose.” Good word. I have yet to try one of these brownies, but I’ll tell you if Meg’s lying about how good they are later.

  3. says

    Hahaha I love the story preceding the recipe. Hilarious. By the way, I’d be more than happy to sign up as “taste tester” as well 😉

    I love moist brownies and those look especially gooey. Seriously, sign me up!

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