Ingredients
Brownie Batter
- 1 ¼ stick unsalted butter (about 5.5 tablespoons or 77 grams)
- ¾ cup dutch process cocoa powder (about 75 grams)
- 2 large eggs
- 1 large egg yolk
- 1 cup granulated sugar (200 grams)
- ½ cup light brown sugar (100 grams)
- 1 teaspoon vanilla extract
- ½ cup all purpose flour (60 grams)
- 1 teaspoon kosher salt
- 1 tablespoon espresso powder
- ⅓ cup finely chopped chocolate (about 60 grams)
Instructions
- Preheat and prepare pan: Preheat your oven to 350℉ (175℃). Line an 8x8 inch baking pan with parchment paper or foil, ensuring the lining overhangs the sides for easy removal of brownies after baking.
- Melt butter: Place the unsalted butter in a large bowl and melt in the microwave until fully melted. Cutting the butter into smaller pieces beforehand will help it melt evenly and quickly.
- Add sugars and whisk: Add both granulated and light brown sugars to the melted butter. Whisk the mixture until smooth, then microwave again for 20 to 30 seconds to warm the mixture. Whisk vigorously for 1 to 2 minutes to help dissolve the sugars.
- Add cocoa, salt, and vanilla: Whisk in the kosher salt, vanilla extract, and dutch process cocoa powder. Microwave the mixture once more for 20 to 30 seconds, then whisk for about 1 minute. The batter may appear grainy, which is normal at this stage.
- Add eggs and egg yolk: Crack in 2 large eggs plus 1 egg yolk. Whisk vigorously for 2 to 3 minutes until the batter becomes very smooth and glossy.
- Add dry ingredients: Stir in the all-purpose flour and espresso powder until just combined, resulting in a shiny, thick brownie batter.
- Fold in chopped chocolate: Using a rubber spatula, gently fold the finely chopped chocolate into the batter for added texture and richness.
- Transfer and bake: Pour the batter into the prepared baking pan, smoothing the top with the spatula. Bake in the preheated oven for 25 to 32 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool and serve: Allow the brownies to cool completely in the pan on a wire rack. For extra fudginess, chill the brownies in the refrigerator for a few hours before slicing and serving.
Notes
- Using dutch process cocoa powder gives these brownies a smoother and less acidic chocolate flavor.
- Espresso powder enhances the chocolate depth without imparting a strong coffee flavor.
- Microwaving during mixing helps dissolve sugars and meld ingredients for a smooth batter.
- Be careful not to overbake; pull the brownies out when a toothpick shows a few moist crumbs for best fudgy texture.
- Chilling after baking improves fudginess and makes slicing easier.
- Ensure parchment or foil overhang for easy removal from the pan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
