Brownie

 - American Recipe

Directions:

1. In a bowl or saucepan, melt the butter and chocolate together until smooth. 

2. Let it cool down for 5-10 minutes. 

3. Whip together the eggs and sugar until it becomes a lighter yellow and more airy consistency (about 10 minutes).

4. Mix in the coffee, oil, vanilla, and melted chocolate mixture. 

5. Sift in the remaining ingredients and fold (or lightly mix) it all together. 

6.  Bake at 350 *F (or 180 *C) for 30-35 minutes or until a knife comes out clean (or slighly sticky if you prefer a fudgy brownie). 

7. Serve it warm. 

Notes:

- This recipe is converted from metric, so that is why the measurments are a little weird. 

- Depending on what you have on hand and what your preferences are, you can tweak the amounts of the different chocolates; you just need about 1 cups total chocolate chunks. 

- You do not need to whip the eggs and sugar together, but I have found that when you do, it more consistantly creates that crackily top you typically have in a brownie. 

- This brownie recipe can be stored in an airtight container at room temperature for about 3-4 days, up to 2 weeks in the fridge, and 3 months in the freezer.