Rich, Fudgy Chocolate Espresso Brownies

Ingredients

• 3/4 cup (170g) unsalted butter, (plus more for greasing the pan)
• 1 1/2 cup + 1 Tbsp (270g) semi-sweet chocolate, (either chopped or chocolate chips)
• 1/4 cup + 1 Tbsp (40g) Dutch process unsweetened cocoa powder
• 2 tsp instant espresso powder, (I like DeLallo!)
• 3 large (150g) eggs
• 1 1/2 cup (300g) granulated sugar
• 2 tsp pure vanilla extract
• 1 cup (120g) all-purpose flour
• 1/2 tsp Kosher salt
• Flaky sea salt

Instructions

1. 1

   Prepare the pan. Preheat an oven to 350°F (175°C). Line an 8'' square baking pan with parchment paper. For easy removal, leave enough overhang of the parchment to lift the sides when finished baking. Coat with butter or nonstick baking spray.

2. 2

   Melt butter and chocolate. Place ¾ cup (170g) unsalted butter and 1½ cup + 1 Tbsp (270g) semi-sweet chocolate in a medium saucepan set over medium heat. Cook until melted, stirring occasionally, then add ¼ cup + 1 Tbsp (40g) cocoa powder and 2 tsp espresso powder. Whisk well.

3. 3

   Mix eggs and sugar. Place 3 large (150g) eggs, 1½ cups (300g) sugar, and 2 tsp vanilla extract in the bowl of a stand mixer fitted with whisk attachment. Whisk until the mixture turns pale yellow and smooth, about 3 minutes.

4. 4

   Add the chocolate mixture. Slowly add the melted chocolate mixture to the eggs, then whisk to combine.

5. 5

   Add flour. Dump in 1 cup (120g) all-purpose flour and ½ tsp Kosher salt all at once, then whisk (or fold with a spatula) just until no flour streaks remain.

6. 6

   Bake the brownies. Transfer the brownie batter to the prepared pan, then bake for 30-32 minutes. The brownies should have crisp, firm edges and just a slight jiggle in the center. Sprinkle immediately with a generous pinch or two of flaky sea salt, then allow to cool completely before slicing into 9 large or 16 smaller equal squares. Enjoy!