Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon instant espresso powder
- 1/3 cup high-quality unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips (half for the batter, half for stuffing)
Instructions
- Step 1: Preparation: 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 with a bit of butter or non-stick spray. In a small bowl, dissolve the espresso powder into the vanilla extract to ensure it distributes evenly throughout the batter.
- Step 2: Mixing the Base: In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating vigorously after each addition. Stir in the vanilla-espresso mixture. Sift in the cocoa powder, flour, and salt. Use a rubber spatula to gently fold the dry ingredients into the wet ingredients. Stop mixing as soon as no streaks of flour remain; overmixing leads to a tough, cakey texture rather than a fudgy one.
- Step 3: Stuffing and Baking: Fold in half of the chocolate chips. Pour half of the batter into the prepared pan and spread it into the corners. Sprinkle the remaining chocolate chips evenly over the layer, then top with the rest of the batter. Smooth the top with your spatula. Bake for 22 to 25 minutes. The center should be set but still slightly soft to the touch. Remove from the oven and let them cool completely in the pan before slicing. This allows the fudgy structure to set perfectly.
- Cook Time: 40 minutes