Johnny Cash’s Blackout Brownies
These chocolates brownies are rich, fudgy, and nostalgic, perfect for any chocolate lover.
Servings: 12 pieces
Calories: 300kcal
Ingredients
For the Brownies
- 1 cup unsalted butter for creamy richness
- 2 cups granulated sugar adding sweetness and structure
- 1 cup dark brown sugar for a hint of molasses depth
- 4 large eggs to bind everything together
- 1 tablespoon vanilla extract for warm, aromatic essence
- 1 cup unsweetened dark cocoa powder delivering bold chocolate flavor
- 1.5 cups all-purpose flour providing the necessary base
- 1 tablespoon instant espresso powder to enhance chocolate notes
- 1 teaspoon ground cinnamon for subtle spice and warmth
- 1 teaspoon salt to balance sweetness
- 1.5 cups semisweet chocolate chips for gooey, melty pockets of joy
Instructions
Preparation
- Begin by melting the unsalted butter in a medium saucepan over medium heat.
- Once melted, remove the saucepan from heat and stir in both granulated and brown sugars until smooth.
- Beat in the eggs one at a time, fully incorporating each before adding the next.
- Stir in the vanilla extract, instant espresso powder, and ground cinnamon.
- Whisk in the cocoa powder, all-purpose flour, and salt until just combined; do not overmix.
- Gently fold in the semisweet chocolate chips.
- Pour the batter into a greased 9×13-inch baking pan, spreading it evenly.
Baking
- Preheat the oven to 350°F (175°C) and bake the brownies for 30–35 minutes.
- Check for doneness when the edges look set and a toothpick inserted in the center comes out with a few moist crumbs.
Cooling & Serving
- Allow the brownies to cool completely in the pan before slicing into squares.
Notes
For the best results, ensure ingredients are fresh and consider adding chopped nuts or swirls of caramel for extra flavor.