Back Pocket Brownies

Everyone needs a brownie recipe in their back pocket, let this be yours!

I grew up eating boxed mix brownies, and many food bloggers may make you feel bad for doing so, but I won’t do that. I think boxed brownies are fantastic, and I don’t think I’ve ever had a bad experience with them.

Now coming to this recipe- I wanted a recipe for the times that you get a hankering for a warm and gooey brownie (with the flaky top!) but you find yourself without a boxed mix.

Enter this recipe.

It’s unfussy, has ingredients most home bakers will have stocked, and doesn’t require any special equipment to throw together. It comes together quick, and is just the kind of recipe you should have in your back pocket 😉

5 from 1 vote

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Back Pocket Brownies

Course Dessert, Snack

Cuisine American

Keyword Baking, Bars, Chocolate, Dessert, Snacks

Servings 9 Servings

Ingredients

• 10 tablespoons unsalted butter
• ¾ cup Dutch-processed or natural unsweetened cocoa powder
• ¼ cup brown sugar
• 2 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon instant coffee, optional
• ¼ teaspoon salt
• ½ cup all-purpose flour
• ¾ cup semisweet chocolate chips or chunks

Instructions

1. Preheat oven to 325°F and set aside a parchment lined 8” or 9” square baking pan.

2. In a medium saucepan, combine butter, cocoa powder, and brown sugar. Cook and whisk over medium heat until the butter has melted. Remove from heat and set aside.
3. In a large bowl, whisk together eggs, granulated sugar, vanilla, instant coffee (if using), and salt until the sugar has dissolved and the mixture seems light and foamy, about 3 minutes. Whisk in melted butter mixture. Gently fold in all-purpose flour and chocolate chips (reserve a few to sprinkle on top of the brownies).
4. Bake the brownies until they are set and an interted toothpick comes out with a few moist crumbs attached, about 30 minutes. Cool the brownies completely before slicing.