Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon instant espresso powder
- 1/2 cup all-purpose flour
- 1/2 cup high-quality cocoa powder (unsweetened)
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Lightly grease the parchment and the exposed sides of the pan with butter or non-stick cooking spray.
- In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk vigorously for about two minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and the espresso powder until the powder completely dissolves into the mixture.
- Sift the all-purpose flour and cocoa powder directly into the wet ingredients to prevent lumps. Add the salt. Use a rubber spatula to gently fold the mixture together until just combined. Be careful not to overmix, as this can lead to a cake-like texture rather than a fudgy one. If you are using chocolate chips, fold them in now.
- Pour the thick batter into your prepared baking pan and spread it evenly into the corners with a spatula. Place the pan on the center rack of the oven. Bake for 22 to 25 minutes. To test for doneness, insert a toothpick into the center; it should come out with a few moist crumbs attached, but not wet batter.
- Remove the pan from the oven and let it cool completely on a wire rack. This is the hardest part, but cooling allows the fudgy structure to set. Once cool, use the parchment paper handles to lift the brownie block out of the pan. Slice into 16 squares using a sharp knife, wiping the blade between cuts for clean edges. Serve immediately or store in an airtight container.
- Cook Time: 40 minutes