Double Chocolate Brownies | Rich & Fudgy

Ingredients

• 150 grams chocolate (dark or milk)
• 100 grams butter (salted or unsalted)
• 1 tsp instant coffee (granules or powder)
• 125 grams white sugar
• 125 grams brown sugar
• 3 medium eggs ((about 160g total weight))
• 1 tsp vanilla extract
• 25 grams unsweetened cocoa powder ((1/4 cup))
• 75 grams all-purpose flour ((about 1/2 cup))

Instructions

1. 1

   --- Preheat & prepare: ---

2. 2

   Preheat the oven to 160–170°C (320-340°F). Line an 8x8-inch (20cm) square pan with parchment paper, leaving a little overhang for easy lifting later.

3. 3

   --- Melt chocolate & butter: ---

4. 4

   Melt: In a heatproof bowl, melt the chocolate and butter together over a double boiler (or in short 20-second microwave bursts). Stir until smooth and shiny.

5. 5

   --- Add sugars: ---

6. 6

   Whisk sugars: While still warm, whisk in the instant coffee powder, granulated sugar, and brown sugar. The texture may look slightly gritty which is fine; the heat helps dissolve the sugars.

7. 7

   --- Whisk in eggs: ---

8. 8

   Whisk eggs: Add the eggs one at a time, whisking gently after each addition. Stir in vanilla extract.

9. 9

   --- Fold in dry ingredients: ---

10. 10

    Fold dry items: Sprinkle in the sifted cocoa powder and flour. Fold gently until just combined. Do not overmix. Stir in any nuts or chocolate chunks if using.

11. 11

    --- Bake: ---

12. 12

    Bake: Pour the batter into your prepared pan. Tap the pan a few times on the counter to release air bubbles.

13. 13

    Bake for 30–35 minutes, or until a toothpick inserted about two inches from the edge comes out with moist crumbs (not wet batter).

14. 14

    --- Cool & slice: ---

15. 15

    serve: Let the brownie cool in the pan for at least 30 minutes. Then remove and let cool on a wire rack for another 30 to 45 minutes. Lastly, you may refrigerate for 30 minutes to get the cleanest slices.