THE WORLD'S BEST BROWNIE?....YES INDEED THEY WERE!

Yes Ma'am....we are into the Fall Baking series here at Estelle's!



I have always promised to bring you the best of the best recipes
I can find and today, oh honey, we indeed have a blue ribbon winner!
This brownie recipe is an all-time favorite recipe from the family of
Melissa and Tom over in the beautiful state of Kentucky!
Tom demonstrated how to make this out of this world brownie
on their You Tube Channel...COME SIT AT MY TABLE!
Tom said they have made them several times over the years
and everyone wants the recipe......
It certainly lives up to the name and you will
definitely want to make these for your family!

WORLD’S BEST BROWNIES

2 1/2 sticks butter, room temperature
8 oz. semi sweet baking chocolate bar
3/4 cup unsweetened cocoa powder
1 Tablespoon espresso powder
2 cups sugar
1/2 cup brown sugar
2 teaspoons vanilla
2 teaspoons salt
6 eggs
1 cup all-purpose flour

 Preheat oven to 350°. Spray a baking dish of 9" x 13” pan with nonstick spray. Combine the chopped chocolate bar, 1/4 cup of the cocoa powder, and the espresso powder. Set it aside. Melt the butter, approximately 30 seconds, in the microwave.

Immediately pour the hot melted butter over the chocolate bars, cocoa powder, and espresso powder. Cover this so the hot butter will melt the chocolate. Wait about two minutes, then stir until the chocolate bar is completely melted and smooth. In a mixing bowl, combine the sugar, brown sugar, vanilla, salt, and eggs. Beat on medium to high for 10 minutes. While the mixer continues to run, slowly pour in the slightly cooled butter/chocolate bar/espresso mixture. Beat until just incorporated and smooth. In a medium bowl, sift together the flour and the remaining 1/2 cup of cocoa powder. Add to the mixing bowl and beat on low until the flour/cocoa is incorporated. Do not over mix!

Pour the batter into the prepared 9 x 13” dish.
Smooth top. Bake for 20 minutes.

 After 20 minutes, remove the pan from the oven and
drop it on your countertop three times.
Return it to the oven and bake for an additional 15 to 20 minutes
 until the center is almost set.
 The center may seem to be a little under baked,
but it will set up as the brownies cool. 
Place the brownies on a cooling rack to cool completely.

PERFECT BUTTERCREAM FROSTING

4 oz. semi-sweet chocolate baking bar, chopped
2 Tablespoons heavy whipping cream
 1 1/2 cups butter, room temperature
1/4 cup heavy whipping cream
3 cups powdered sugar
1/4 cup cocoa powder
1/4 teaspoon salt
1 teaspoon espresso powder

Place the chopped chocolate bar and 2 tablespoons whipping cream in a bowl and microwave for 30 seconds. Stir until melted. Set aside.

 In a mixing bowl, beat the butter for five minutes. Then slowly drizzle in the 1/4 cup of heavy whipping cream and whip until just combined.
Scrape down the sides of the bowl, if needed.

Sift together the powdered sugar, cocoa powder, salt, and espresso powder. Slowly beat this into the butter/whipping cream mixture. Add the melted semi-sweet chocolate bar mixture, and whip until light and fluffy.
If needed, drizzle in another tablespoon or two of whipping cream to make it a better spreading consistency,
but do not add too much extra cream, or it will be too thin!
Frost the cooled brownies.

Oh Baby.........
A big thank you to COME SIT AT MY TABLE
for sharing this amazing Brownie recipe!