Prep time: 30 min
Ready in:
Serves: 8- 16
Ingredients:
3/4 c. butter
1/2 c. flour- spooned, leveled
1/4 c. cocoa powder
1 tsp. salt
1/2 tsp. baking powder
3 oz. unsweetened chocolate- chopped
1 c. sugar
1/2 c. dark brown sugar- packed
3 large eggs
2 T. brewed espresso- room temperature
1 tsp. pure vanilla extract
2 oz. bittersweet chocolate- chopped
Directions:
- Heat oven to 350
- Butter 8x8" baking pan and line with 2 crisscrossed pieces of parchment paper, buttering in between pieces to help them stick, and leaving an overhang on all sides
- Butter top of parchment paper
- Whisk together flour, cocoa, salt, and baking powder in a medium bowl
- Set aside
- Combine butter and unsweetened chocolate in a large, microwave-safe bowl
- Microwave on high, in 30 second intervals, stirring, until melted
- Let cool slightly
- Whisk sugars, eggs, espresso, and vanilla into chocolate until smooth
- Add flour mixture and mix until just combined
- Fold in bittersweet chocolate
- Spread batter in prepared pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, 35- 40 min
- Let cool completely in pan
- Holding paper overhang, lift brownies out of pan and transfer to a cutting board
- Cut into 16 squares
*Liz found recipe here
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