Light, airy, but super moist and chocolaty, these rich fudgy chocolate brownies are awesome.
I’ve been able to discover a world of foodie bloggers that I didn’t realize existed prior to getting this blog up and running.
It’s wonderful, and the ideas I now have at my fingertips seem endless—well, they are endless!
One blogger I used to follow, both for her recipes and the photography, is Grace at La Mia Vita Dolce: My Sweet Life.
Her blog was comprised of funny and interesting stories mixed with her daughter’s simple, yet intricate, photography. Combined, they painted a picture and draw you in delicious post by delicious post.
Grace has since retired her blog, but she does have a cookbook that shares all the delicious recipes and beautiful photography.
It’s my husband’s aunt’s birthday today, and one of the things she likes most is brownies.
My daughter will be spending the day with her, and I’ll be sending a plate of these homemade fudgy chocolate brownies, inspired by Grace’s blog post and adapted from Martha Stewart’s Baking Handbook.
The recipe and ingredients are simple, but I did have to make a few substitutions based on what I had in my pantry.
Even with my substitutions, these were by far the best brownies I’ve ever made.
Light, airy, but super moist and chocolaty, these rich brownies are awesome. I am SO glad I tried this recipe, which will now become a staple in this house!
- 1/2 cup (1 stick) salted butter
- 2 ounces bittersweet chocolate, coarsely chopped
- 2 ounces semisweet chocolate, coarsely chopped
- 6 tablespoons unsweetened cocoa powder
- 2 tablespoons canola or vegetable oil
- 1 1/2 cups sugar
- 3 large eggs
- 2 teaspoon pure vanilla extract
- 1 tablespoon coffee
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt