Mind Blowing Brownies
Mind Blowing Brownies
Ingredients
For the Brownies
- 1 box brownie mix, as per package instructions
- 1/2 cup unsalted butter, browned (or amount specified for oil on brownie mix box)
- 1/4 cup coffee, brewed, cooled (or amount specified for water on brownie mix box)
- 1 egg yolk, large
- 1 teaspoon espresso powder
- 1/2 cup nuts, chopped, of your choice
- 1/2 cup chocolate chips
For the Ganache and Topping
- 3/4 cup heavy cream
- 1 cup chocolate chips
- 1/4 teaspoon sea salt, flaky, or as needed
Instructions
- 1
Preheat your oven to the temperature specified on your brownie mix box. Grease and flour a 9x9 inch baking pan, or line with parchment paper, leaving an overhang on two sides for easy removal.
⏱️ 5 min•🌡️ 350
- 2
Brown the butter: In a small saucepan, melt the butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. Be careful not to burn it. Remove from heat and let cool slightly.
⏱️ 5 min
- 3
In a large bowl, combine the brownie mix with the cooled browned butter (replacing the oil called for on the box), cooled brewed coffee (replacing the water called for on the box), and the additional large egg yolk. Mix until just combined, being careful not to overmix.
⏱️ 5 min
- 4
Stir in the espresso powder, chopped nuts, and 1/2 cup chocolate chips until evenly distributed throughout the batter.
⏱️ 2 min
- 5
Pour the prepared brownie batter into the prepared 9x9 inch baking pan and spread evenly.
⏱️ 1 min
- 6
Bake according to the time instructions provided on your brownie mix box. A toothpick inserted into the center should come out with moist crumbs, not wet batter. Once baked, remove from the oven and let cool completely in the pan on a wire rack.
⏱️ 30 min•🌡️ 350
- 7
Once the brownies are completely cool (this is crucial for the ganache), prepare the ganache. In a small saucepan, heat the heavy cream over medium heat until it is hot and just beginning to simmer around the edges, but not boiling. Alternatively, heat in a microwave-safe bowl until hot.
⏱️ 5 min
- 8
Place 1 cup of chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate chips. Let stand for 5 minutes without stirring to allow the chocolate to melt.
⏱️ 5 min
- 9
After 5 minutes, gently whisk the chocolate and cream mixture until it is smooth, glossy, and well combined, forming a rich ganache.
⏱️ 2 min
- 10
Pour the ganache evenly over the cooled brownies in the pan. Gently tilt the pan to ensure the ganache covers the entire surface.
⏱️ 1 min
- 11
Sprinkle the flaky sea salt evenly over the ganache-topped brownies.
⏱️ 1 min
- 12
Refrigerate the brownies for at least 2 hours, or until the ganache is completely set. This will make them easier to slice and give them a firmer texture.
⏱️ 120 min
- 13
Once chilled, use the parchment paper overhang to lift the brownies out of the pan. Slice into desired portions and enjoy your mind-blowing brownies!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mind Blowing Brownies
For the Brownies
- 1 box brownie mix, as per package instructions
- 1/2 cup unsalted butter, browned (or amount specified for oil on brownie mix box)
- 1/4 cup coffee, brewed, cooled (or amount specified for water on brownie mix box)
- 1 egg yolk, large
- 1 teaspoon espresso powder
- 1/2 cup nuts, chopped, of your choice
- 1/2 cup chocolate chips
For the Ganache and Topping
- 3/4 cup heavy cream
- 1 cup chocolate chips
- 1/4 teaspoon sea salt, flaky, or as needed
Instructions
- 1
Preheat your oven to the temperature specified on your brownie mix box. Grease and flour a 9x9 inch baking pan, or line with parchment paper, leaving an overhang on two sides for easy removal.
⏱️ 5 min•🌡️ 350 - 2
Brown the butter: In a small saucepan, melt the butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. Be careful not to burn it. Remove from heat and let cool slightly.
⏱️ 5 min - 3
In a large bowl, combine the brownie mix with the cooled browned butter (replacing the oil called for on the box), cooled brewed coffee (replacing the water called for on the box), and the additional large egg yolk. Mix until just combined, being careful not to overmix.
⏱️ 5 min - 4
Stir in the espresso powder, chopped nuts, and 1/2 cup chocolate chips until evenly distributed throughout the batter.
⏱️ 2 min - 5
Pour the prepared brownie batter into the prepared 9x9 inch baking pan and spread evenly.
⏱️ 1 min - 6
Bake according to the time instructions provided on your brownie mix box. A toothpick inserted into the center should come out with moist crumbs, not wet batter. Once baked, remove from the oven and let cool completely in the pan on a wire rack.
⏱️ 30 min•🌡️ 350 - 7
Once the brownies are completely cool (this is crucial for the ganache), prepare the ganache. In a small saucepan, heat the heavy cream over medium heat until it is hot and just beginning to simmer around the edges, but not boiling. Alternatively, heat in a microwave-safe bowl until hot.
⏱️ 5 min - 8
Place 1 cup of chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate chips. Let stand for 5 minutes without stirring to allow the chocolate to melt.
⏱️ 5 min - 9
After 5 minutes, gently whisk the chocolate and cream mixture until it is smooth, glossy, and well combined, forming a rich ganache.
⏱️ 2 min - 10
Pour the ganache evenly over the cooled brownies in the pan. Gently tilt the pan to ensure the ganache covers the entire surface.
⏱️ 1 min - 11
Sprinkle the flaky sea salt evenly over the ganache-topped brownies.
⏱️ 1 min - 12
Refrigerate the brownies for at least 2 hours, or until the ganache is completely set. This will make them easier to slice and give them a firmer texture.
⏱️ 120 min - 13
Once chilled, use the parchment paper overhang to lift the brownies out of the pan. Slice into desired portions and enjoy your mind-blowing brownies!
⏱️ 3 min