Description
Thick and fudgy easy-to-make brownies, baked up in less than an hour.
Ingredients
Scale
- 1 1/2 C (3 Sticks) Unsalted Butter, cut into cubes
- 2 1/2 C (425g) Dark or Semi-Sweet Chocolate Chips
- 1 1/2 C (210g) AP Flour
- 1 C (115g) Dutch Process Cocoa Powder
- 1 1/2 tsp Salt
- 4 Lg Eggs, + 2 Yolks, at room temperature
- 3 C (620g) Granulated Sugar
- 2 tsp Vanilla Extract
- 1 TBSP Espresso Powder (optional)
Instructions
- Preheat the oven to 350 and line a 9X9 pan with parchment paper.
- Melt the butter and chocolate over a double boiler. (Or glass bowl over a saucepan with an inch or two of water.) Let cool slightly.
- Whisk together the dry ingredients, flour, cocoa powder, salt, and espresso if using. Set aside.
- In the bowl of a stand mixer with the whisk attachment, whisk the eggs, yolks, and sugar for 3 minutes until a pale yellow color.
- With mixer on low, slowly pour in the melted chocolate. Mix to combine.
- Add the vanilla and mix to combine.
- Fold in the dry ingredients. Don’t over mix.
- Pour batter into the prepared 9X9 pan. Bake for 40-45 minutes. Let cool in pan.
- Lift brownies out of the pan, top with flaky salt or a dusting of powdered sugar, slice and enjoy!
Notes
*For thinner brownies, bake in a 9X13″ pan for 30-35 minutes.