Ingredients
Dry Ingredients
- 1 and 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 2 and 1/2 tablespoons unsweetened cocoa powder
- 3 teaspoons instant espresso powder
Chocolate and Butter Mixture
- 12 ounces semi-sweet chocolate, roughly chopped
- 1 cup unsalted butter, cut into small cubes
Wet Ingredients
- 2 cups granulated sugar
- 5 eggs, at room temperature, lightly beaten
- 1 tablespoon vanilla extract
Add-ins
- 2 cups chocolate chunks
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, allowing some overhang for easy removal later. Lightly spray the parchment and exposed pan with a non-stick baking spray, or alternatively, butter the parchment and pan to prevent sticking. Set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and unsweetened cocoa powder until well blended. Set aside for later.
- Melt Chocolate and Butter: Place the chopped semi-sweet chocolate, cubed unsalted butter, and instant espresso powder together in a large heatproof bowl. Set this bowl over a saucepan of simmering water (double boiler) ensuring the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter have fully melted into a smooth mixture.
- Add Sugar and Cool: Turn off the heat, keeping the bowl over the hot water. Gradually whisk in the granulated sugar until fully incorporated and the mixture becomes smooth. Remove the bowl from the heat and let the chocolate mixture cool to room temperature. This step is important to avoid cooking the eggs later.
- Incorporate Eggs and Vanilla: Slowly add the lightly beaten eggs into the chocolate mixture, whisking gently until just combined. Stir in the vanilla extract. Be careful not to overmix at this stage to keep the brownies fudgy, not cakey.
- Fold in Dry Ingredients and Chocolate Chunks: Sprinkle the flour mixture over the chocolate batter. Using a rubber spatula, carefully fold the flour into the batter until only a few streaks of flour remain visible. Then fold in the chocolate chunks evenly throughout the batter.
- Bake the Brownies: Pour the batter evenly into the prepared baking pan and smooth the surface. Place the pan in the center of the preheated oven and bake for 30 to 35 minutes, rotating the pan halfway through baking for even cooking. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs attached.
- Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, lift the brownies out using the parchment paper overhang. Cut into squares and serve. Enjoy your rich, espresso-infused chocolate brownies!
Notes
- For best results, use room temperature eggs to ensure a smooth batter and even mixing.
- Letting the brownies cool completely in the pan makes cutting easier and prevents them from falling apart.
- You can substitute chocolate chunks with chopped nuts for added texture if desired.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
