Instructions
Let’s make this, quick!
Preheat the oven to 325°F.
Line a loaf pan with parchment paper. Set aside.
Add chocolate to a heat-proof bowl and set aside.
I love the pace!
Add the butter to a saucepan set over medium heat. Stir the butter until it’s fully melted.
Pour the melted butter into the bowl with the chocolate and let it sit for 1 minute. Then whisk the mixture until combined. Immediately whisk in the egg, sugar and vanilla. Stir in the salt.
Sift the cocoa powder and flour together then fold it into the chocolate mixture.
It’s at this point you realize you make excellent decisions in life.
Spread the batter into the loaf pan.
In a separate bowl, whisk the coffee into the hot cream. Drizzle the coffee mixture on top of the brownies and gently swirl it with a knife.
The coffeeeeee!!
Bake for 25-30 minutes or until a toothpick inserted comes out with a few crumbs.
Cool the brownies in their pan until set, about 15-20 minutes. Let the brownies finish cooling on a wire rack until they reach room temperature.
OR once they’re baked, set the pan on the counter fully intending to wait for the brownies to cool, stare at those same brownies as the seconds tick past, admit you can’t wait, find a medium-sized spoon and dig in (making sure they’re not scalding hot), and devour.
It’s Monday, who cares?
