Chef María Amado


Recipe by
| Servings: 16 Large Brownies

These gorgeous Have an unexpected mocha brownies and salty tinge With every bite. You will not be reliable to let them go!


  • 1 lb. semisweet chocolate chips
  • 4 oz unsweetened chocolate
  • 8 oz of unsalted butter
  • 6 large eggs
  • 2 tbsp Pure vanilla extract
  • 3 tbsp instant coffee
  • 2 ¼ cup sugar
  • 1 ¼ cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp kosher salt
  • sea salt ½ (course, not thin)
  • 2 cups semisweet chocolate chips of
  • 2 cups of white chocolate chips Preparation


1. Preheat the oven to 350 F

2. Butter and flour two 9 in. x 13 in. (2 in. Deep) sheet pans

3. In a double boiler combine the butter, semi-sweet, and unsweetened chocolate smooth and silky Until; allow it to cool.

4. In a large bowl combine the eggs, vanilla, coffee and sugar, using a wooden spoon. Make sure to not beat, but rather fold in. Once the chocolate mixture has cooled, fold it in to the egg mixture Until fully combined.

5. Sift the dry ingredients (flour and baking powder). Do not sift the kosher or sea salt will not sift Because it. Instead it just Incorporate after the flour and baking powder sifted Have Been.

6. Fold in the chocolate mixture to Until fully incorporated.

7. Put the white and semisweet chocolate chips in a small bowl and add a bit of flour so That They Do not sink to the bottom.

8. Fold in the chocolate chips to the chocolate mixture
in September. Divide the mixture in half and place one half in each pan

9. Bake in the oven for 15 minutes. After 15 minutes rap each pan on the oven shelf. This Allows any air bubbles to escape from the pan. Then bake for another 15 minutes. Check with a toothpick in the center of each tray; Should it come out semi clean.

10. Take the brownies out and allow cooling. Once fully cooled, cut them and serve them.

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