Plummelo

Ingredients (yields Serves 24 servings)

• 3/4 cups unsalted butter, softened
• 2 cups granulated sugar
• 2 eggs, room temperature
• 1/2 cups boiling water
• 3/4 cups unsweetened cocoa powder (dutch-processed, preferably)
• 1 tablespoons espresso powder
• 1 teaspoons vanilla extract
• 1/2 teaspoons table salt
• 1/2 teaspoons baking soda
• 1 1/2 cups all-purpose flour
• 1 cups semi-sweet chocolate chips

Cooking Instructions

Heat oven to 350-degrees and prepare a 13x9 baking pan with non-stick spray.

Beat together the butter and sugar until it turns a light lemon-yellow and looks like fluffy frosting. Beat in the eggs one at a time. If you want a crispy crust on your brownies, beat for five minutes after adding the eggs.

Meanwhile, mix together the boiling water, cocoa powder, and espresso powder until it forms a thick paste. Let it cool to room temperature and then beat it into the butter/sugar/egg mixture. Add the vanilla extract.

Mix together the salt, baking soda, and flour. Turn the mixer down to a low speed and gradually add the flour. Be careful not to over-beat. Stop mixing as soon as all the flour has been incorporated.

Gently mix the chocolate chips into the batter using a wooden spoon. Use a folding motion to make sure the chocolate chips are evenly mixed throughout the batter.

Pour into the baking dish, smooth the top, and bake for 35-40 minutes. The brownies are done with the edges start to pull away from the pan and a toothpick inserted in the center comes out clean. Allow to cool completely before cutting into the brownies.