Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 tablespoon instant espresso powder
- 1 cup dark chocolate chips
If you’re out of espresso powder, a strong brewed coffee can substitute, just reduce the other liquids slightly. For a gluten-free version, swap the all-purpose flour with a gluten-free blend.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper for easy removal.
- In a saucepan, melt the butter over medium heat. Continue cooking until it turns a golden brown and releases a nutty aroma, about 5 minutes. Remove from heat and let it cool slightly.
- In a large bowl, whisk together the granulated sugar, brown sugar, and browned butter until well combined.
- Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, sift together the flour, cocoa powder, salt, and espresso powder.
- Gradually fold the dry ingredients into the wet mixture until just combined. Avoid over-mixing to keep the brownies tender.
- Fold in the chocolate chips, then pour the batter into the prepared baking dish, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake.
- Let the brownies cool in the pan on a wire rack. Once cooled, cut into squares and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International