Best Chocolate Brownies!

Ingredients

• 2 sticks Unsalted Butter (Melted; 1 cup total)
• 8 oz Semi‑Sweet Chocolate (Chopped into small pieces for even melting)
• 0.5 tsp Espresso Powder (Adds depth without tasting like coffee)
• 4 large Eggs (Room temperature)
• 2.5 cups Granulated White Sugar (Provides fudgy texture)
• 0.5 tsp Salt (Fine sea salt)
• 1 cup All‑Purpose Flour (Do not use cake flour)
• 0.5 cup Unsweetened Cocoa Powder (Adds rich chocolate flavor)
• 1 tsp Vanilla Extract (Optional but recommended)
• 1 cup Semi‑Sweet Chocolate Chips (Folded in; extra for topping if desired)

Instructions

1. Melt Butter and Chocolate

   Place the butter and chopped chocolate in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring between bursts, until fully melted and smooth.

   Time: PT3M

2. Add Espresso Powder

   Stir the ½ tsp espresso powder into the melted chocolate mixture until fully dissolved.

   Time: PT1M

3. Whisk Eggs and Sugar

   In a separate mixing bowl, whisk the 4 eggs and 2½ cups sugar together until the mixture becomes thick, pale, and slightly frothy (about 5 minutes).

   Time: PT5M

4. Combine Wet Ingredients

   Slowly pour the melted chocolate‑espresso mixture into the egg‑sugar bowl, folding gently with a spatula until just incorporated.

   Time: PT2M

5. Mix Dry Ingredients

   In another bowl whisk together 1 cup flour, ½ cup cocoa powder, ½ tsp salt, and 1 tsp vanilla extract.

   Time: PT2M

6. Fold Dry Into Wet

   Add the dry mixture to the wet batter and fold just until no streaks of flour remain. Stop mixing as soon as the batter comes together.

   Time: PT2M

7. Add Chocolate Chips

   Fold in 1 cup chocolate chips, reserving a handful for topping if desired.

   Time: PT1M

8. Prepare Pan and Pour Batter

   Line the 9×13‑inch baking pan with parchment paper (optional) and pour the batter in, smoothing the top with a spatula. Sprinkle the reserved chips on top.

   Time: PT2M

9. Bake Brownies

   Bake in a pre‑heated oven at 350°F for 30‑40 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.

   Time: PT35M

   Temperature: 350°F

10. Cool and Cut

    Allow the brownies to cool in the pan on a cooling rack for about 15 minutes. Then lift out (if parchment was used) and cut into squares using a wet knife for clean edges.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g