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Categories:Viewed: 25 - Published at: 5 years ago
Ingredients
- 6 ounces bittersweet chocolate (not unsweetened and make sure it has at least 60% cocoa percentage)
- 12 cup unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon brewed espresso (you can add more or you can just not add it at all.....regular brewed or instant coffee will do just)
- 34 teaspoon kosher salt
- 1 cup all-purpose flour
Method
- Heat the oven to 350F and arrange the rack in the middle.
- Line an 8-by-8-inch glass baking dish with aluminum foil.
- Combine chocolate and butter in a medium saucepan and cook over medium-low heat, stirring frequently, until evenly melted.
- Remove from heat and let cool to room temperature.
- Combine eggs, sugar, cocoa powder, vanilla extract, espresso, and salt in a large bowl and briefly stir until just evenly incorporated.
- Add cooled chocolate and mix until uniform in color.
- Add flour and stir until just incorporated (no white streaks should remain).
- (*Feel free to add frosting, chocolate chips, nuts or any other kind of "surprise treat" into these brownies + they're perfect with ice cream, whipped cream, fudge sauce, caramel sauce & any kind of your favorite topping*).
- Transfer batter to the prepared baking dish.
- Bake until a tester inserted in the center of the brownies comes out clean, about 25 to 30 minutes.
- Remove from the oven and cool completely before cutting.
