Extra fudgy dark chocolate brownies with a kick of salt and espresso powder to make the taste extra rich. This is for coffee fans!
INGREDIENTS
– 5 oz 142g bittersweet chocolate (70% cocoa) coarsely chopped– ⅓ cup 75g salted butter– 2 large eggs at room temperature– ½ cup 100g granulated sugar– ⅓ cup 70g packed light brown sugar– ½ teaspoon pure vanilla extract– heaped ¼ teaspoon salt– ⅓ cup plus 1 tbsp 60g all-purpose flour– 1 tablespoon 6g cocoa powder, sifted– 1 teaspoon espresso powder– ½ cup 85g dark chocolate chips
INSTRUCTIONS
Heat the oven to 350°F. Leave a 2-inch overhang on either side of an 8x8-inch baking pan with parchment paper.
Step 1
Melt chocolate and butter in a skillet over very low heat and stir continually until smooth, or microwave at 50% power in short bursts with frequent swirling.
Step 2
Whisk eggs and both sugars in a large bowl until pale and thick. Wait a minute or two. I prefer whisking by hand to an electric mixer. Mix salt and vanilla.
Step 3
Add warm melted chocolate mixture and blend well. Once evenly combined, the batter should stiffen and shine.
Step 4
Whisk flour, cocoa powder, and espresso powder in a small basin to remove lumps.
Step 5
Sprinkle it on chocolate batter and mix well. Add chocolate chips. Bake 20–24 minutes after spreading batter evenly in pan.
Step 6
Lemon Sweet Rolls With Raspberry Cream Cheese Frosting Recipe