How to Make 100-Hour Brownies

Ingredients

Butter mixture:

• 1 cup (2 sticks) unsalted butter
• 1 tablespoon espresso powder
• 1 coffee ice cube

Batter mixture:

• 4 large eggs
• 1 tablespoon vanilla paste or extract
• 2-1/4 cups granulated sugar
• 1/2 cup Dutch-processed cocoa powder
• 1 tablespoon espresso powder
• 1 tablespoon kosher salt
• 8 ounces 75% cacao chocolate, melted
• 1-1/2 cups all-purpose flour

Chopped chocolate:

• 3-1/2 ounces chopped milk chocolate
• 3-1/2 ounces chopped 75% cacao chocolate
• 6 ounces chopped 75% cacao chocolate, for the topping

Here’s the hard part: You have to wrap that pan and put it in the fridge for three days.

You read that right. These brownies get chilled for 72 hours. If you’re like me your first question is why—why do we have to wait so long?! I asked Taste Of Home Test Kitchen experts to weigh in.

I don’t have enough refrigerator space to use this way for 4 days. Read HERE to find out if these brownies are worth it.