When you stumble upon these 100-hour super fudgy brownies by Alvin Zhou, you just can’t do anything else than start to make them. At first you might think that the 100 hours won’t be worth it, but if you are a brownie lover… it will definitely be worth giving these a try! You don’t have to make them every time you want some brownies, I just save this recipe for special occasions and special people you want to share it with.
Just everything about the flavours of these brownies is perfect, the added coffee ice cube, the brown butter.. It gives these brownies a great depth of flavour and makes them more special than your regular brownies. If you are gonna spend 100 hours on making these, I would also suggest actually buying a bar of good quality chocolate. I know it is tempting to save some bucks on this, but really it is so much better with a high quality chocolate bar.
I don’t know, I feel like I shouldn’t talk too long about these recipes because my mouth already started watering. These super rich and fudgy brownies are just my favourites… So I hope you will enjoy making these AND eating them ofcourse. I made some adjustments to Alvin’s original recipe, just to my own taste.
Ingredients
- 2 sticks | 225 g butter
- 1 tbsp fresly ground coffee beans, or instant espresso powder
- 1 coffee icecube, simple make yourself a cup of coffee and pour some in an ice cube tray
- 4 eggs
- 2 tsp vanilla paste or essence
- 1 cup | 200 g white sugar
- 1 cup | 200 g brown sugar
- 1/2 cup | 45 g cocoa powder
- another tbsp coffee powder
- 1 tsp salt
- 1 1/2 | 190 g cup all purpose flour
- 9 oz | 250 g melted chocolate 75% cacao
- 7 oz | 200 g roughly chopped chocolate 75% cacao
Method
- So let’s get started, we start with making the brown butter. Get a small pan and melt your butter in it over low-medium heat. Keep the butter on the heat and, it will start to bubble and you know it is ready once it get a golden-brownish colour. Turn of the heat and stir in the ground coffee. Also stir in the coffee ice cube, it will probably start to sizzle quite a lot, but thats good. Let it fully melt and set aside.
- Grab a large bowl and mix your eggs with the white sugar, brown sugar and the vanilla paste. Beat it until you have got a smooth and fluffy mixture.
- Sift in your cocoa powder, more ground coffee and the salt. Gently fold everything together with a silicone spatula.
- Now also fold in the cooled down butter mixture. Afterwards mix in the melted chocolate. And lastly fold in sifted flour.
- Get half (100g) of your roughly chopped chocolate and fold this in as well. It will be quite a thick mixture.
- Get a lined baking pan 9×13 inch. Spread your mixture in it and top it with the other haldf of the roughly chopped chocolate. Wrap it so it won’t dry out and let it rest in your fridge for 3 days.
- It’s finally time now! Get your batter out of the fridge and heat your oven to 350. Bake them for 30 minutes.
- When you get your brownies out, cover them with foil and put them for 30 minutes in your freezer (Yes you heard that right, this traps the moisture in your brownies and makes them extra soft) When you get them out let them rest for another 24 hours in your fridge.
- AND NOW you can finally enjoy them. It’s the best with a nice warm cup of coffee or glass of milk!
I hoped you enjoyed eating these most fudgy brownies! If you don’t want to wait 100 hours on eating them I would suggest these delicious tahini brownies!
Welcome to my tiny kitchen! I am Ismay, my love for food began small, but it soon became an undeniable obsession with way too much hours watching food videos, tastings and covered in flour.