These are quite possibly the best brownies I’ve ever had. They are super fudgy and rich and the most perfect texture. I could. not. stop. eating them. I used a mixture of melted dark chocolate and cocoa powder, AND I added milk chocolate chips to the batter. I also added a little espresso powder to enhance the chocolate flavor. I was THRILLED with how these turned out. These are definitely my new go-to. Please make these. You’ll probably love me and hate me at the same time.
Makes one 9×9 batch of brownies.
1/2 c. (1 stick) unsalted butter
2 oz. dark chocolate (I used 70%), cut into chunks
1 c. granulated sugar
2 large eggs
2 tsp. vanilla extract
1/2 tsp. salt
1 tsp. espresso powder
1/3 c. cocoa powder
1/2 c. all purpose flour
1/3 c. milk chocolate chips (can sub semisweet or more dark if you’d like)
Preheat oven to 350℉. Line a 9×9 baking dish with foil, and spray with cooking spray. These brownies are super fudgy so this step is very important. It will allow you to lift them right out of the pan once they are cool.
Melt butter and dark chocolate in a microwave safe bowl in 30 second intervals until melted. Stir between each interval. Mine took about 1 1/2 minutes total. Let cool for 5-10 minutes.
Whisk in sugar, 2 eggs, vanilla, salt and espresso powder until smooth. Next, stir in cocoa powder until smooth. Next, stir in flour until just combined. Fold in chocolate chips. Pour batter into baking dish and smooth the top with the back of your spatula. Bake for 25-30 minutes depending on your oven. Mine were perfect at 30.
Ugh. Look at that texture.