Serves 16
Hands-On Time: 30m
Total Time: 2hr 00m
Ingredients
·
3/4 cup (1 1/2 sticks) unsalted butter, plus more for
the pan
·
1/2 cup all-purpose flour, spooned and leveled
·
1/4 cup natural cocoa powder
·
1 teaspoon fine salt
·
1/2 teaspoon baking powder
·
3 ounces unsweetened chocolate, chopped
·
1 cup granulated sugar
·
1/2 cup packed dark brown sugar
·
3 large eggs
·
2 tablespoons brewed espresso or extra-strong brewed
coffee, at room temperature
·
1 teaspoon pure vanilla extract
·
2 ounces bittersweet chocolate, chopped (I use dark
chocolate chips)
Directions
1. Heat oven to 350° F.
2. Butter an 8-inch square baking pan. Line with 2 crisscrossed
pieces of parchment, buttering in between the pieces to help them stick and
leaving an overhang on all sides. Butter the top of the parchment.
3. Whisk together the flour, cocoa, salt, and baking powder in a
medium bowl; set aside.
4. Combine the butter and unsweetened chocolate in a large
microwave-safe bowl. Microwave on high in 30-second intervals, stirring in
between, until melted. Let cool slightly.
5. Whisk in the sugars, eggs, espresso, and vanilla until smooth.
Add the flour mixture and mix until just combined. Fold in the bittersweet
chocolate. Spread the batter in the prepared pan and bake until a
toothpick inserted in the center comes out with a few moist crumbs attached, 35
to 40 minutes.
6. Let cool completely in the pan.
7. Holding the paper overhang, lift the brownies out of the pan
and transfer to a cutting board. Cut into 16 squares. *Note: Total Time
includes cooling time.
Tip
If you
want to use instant espresso, mix 1 rounded teaspoon instant espresso powder
with 2 tablespoons water.
3586 calories
per batch as written above (225 each @ 16/pan, 144 each @ 25/pan)
