Remove the pan from heat and let it cool for 5 minutes. Sprinkle in cocoa powder and instant coffee, and whisk to combine. Add the chopped chocolate, whisking occasionally until smooth and melted. Step 2 For the brownie batter: In a medium saucepan, melt the butter on medium-low heat.Grease a 9x13-inch baking pan and line with parchment paper, leaving two sides longer, that hang about 2-inches over the long sides of the pan.
Should I use chocolate chips or chopped chocolate?Įither will work! Chocolate chips are great as they will hold their shape a bit more when baked. Freshly chopped chocolate will result in big, melty pools of chocolate scattered throughout the brookies. After letting the pan cool and slicing the bars, store pieces between sheets of parchment paper or wax paper in an airtight container before freezing. These brookies are great make-ahead treats to store in the freezer. We promise your patience will be rewarded. Then, if you can stand it, let the sliced brookie bars return to their soft cookie-gooey brownie state before serving. For the cleanest slices, refrigerate the pan for a few hours or overnight, then transfer the sheet of brookies to a cutting board to slice. If you skip this step, it'll be a gooey (albeit delicious) mess. Yes, you're making a separate dough and a batter, but when you prep all the ingredients beforehand, the process is straightforward. The hardest part, as is often the case when baking, is waiting for your batch to cool to room temperature. Part fudgy brownie, part chewy chocolate chip cookie, these homemade brookie bars are the best of both worlds.
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