When a chocolate craving strikes, fight back with these rich brownies. They’re easy to whip up, and the addition of espresso powder helps to kick the chocolate flavour up a notch. What’s not to love?
Makes 16 brownies
Prep time: 20 minutes
Cooking time: about 35 minutes
INGREDIENTS
- ¾ cup all-purpose flour
- 1 Tbsp unsweetened cocoa powder
- ¼ tsp fine sea salt
- ½ cup unsalted butter, softened
- 1 tsp instant espresso powder
- 5 oz semi-sweet chocolate, finely chopped
- ¾ cup granulated sugar
- ¼ cup lightly packed golden yellow sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¾ cup semi-sweet chocolate chips
INSTRUCTIONS
- Preheat the oven to 350ºF. Line the base and sides of an 8-inch square baking pan with parchment paper, leaving an overhang of paper on two facing sides. (This will help you remove the brownies from the pan.) Set aside.
- In a medium bowl, whisk together the flour, cocoa powder and salt. Set aside.
- In a large saucepan, combine the butter and espresso powder. Cook, stirring, over low heat until the butter has melted.
- Add the chopped chocolate. Cook over low heat, stirring constantly, until the chocolate has melted and the mixture is smooth.
- Remove the saucepan from the heat and stir in both sugars until well combined. Let cool slightly.
- In a large bowl, whisk together the eggs and vanilla extract. Gradually add the chocolate mixture, a little at a time, whisking well after each addition.
- Once all of the chocolate mixture has been incorporated, stir in the flour mixture just until combined. Fold in the chocolate chips.
- Scrape the batter into the prepared pan, smoothing the top with a silicone or offset spatula. Bake until a toothpick inserted in the centre comes out with just a few moist crumbs attached, 25 to 30 minutes. Be careful not to overbake. Let the brownies cool completely in the pan on a wire rack.
- Using the parchment paper overhang, lift the brownies from the pan to a cutting board. Cut into 16 pieces. (The brownies can be stored in an airtight container, at room temperature or in the fridge, for up to 4 days.)
