Ingredients

• nonstick cooking spray
• 1.5 cups all purpose flour (180 g flour)
• ¾ cup unsweetened dutch process cocoa powder (64 g cocoa)
• ¾ teaspoon baking powder
• ½ teaspoon kosher salt
• 1/2 tsp espresso powder
• 1 ⅔ cups granulated sugar (333 g)
• ⅔ cup unsalted butter ROOM TEMP and semi melted (see notes) (150 g)
• 3 large eggs
• 1 egg yolk (see notes)
• 1 teaspoon vanilla extract
• ½ (plus more if you want)cup dark chocolate chips

Directions

• 1. Preheat the oven to 300°F (180°C). Coat a 9-inch square metal baking dish with cooking spray, and line with parchment paper, leaving about a 2-inch overhang on all sides. Re-spray with cooking spray.
• 2. Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl until evenly combined. Set aside.
• 3. Place the granulated sugar and butter in a large bowl. Beat with a hand mixer on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs 1 at a time, beating on low speed after each addition, until the batter looks smooth and slightly airy, about 3 minutes total. Beat in the vanilla, stopping as needed to scrape the bottom of the bowl to make sure all the ingredients have been incorporated.
• 4. Add half of the flour mixture to the butter mixture, beating on low speed until incorporated, about 1 minute. Add the remaining flour mixture, and stir together using a rubber spatula until combined. Gently fold in the chocolate chips. Pour the batter into the prepared baking dish, and smooth the top with a spatula.
• 5. Bake the brownies for about 47-50 minutes, or until a toothpick inserted in the center comes out clean with no crumbs attached. Remove from the oven, and let cool for 10 minutes in the pan.
• 6. Using the overhanging parchment paper, gently lift the brownies out of the pan, and place them on a cutting board. Dust the brownies with powdered sugar if desired, then slice evenly into 9 squares.
• 7. Enjoy!
• 8. To store the brownies, let them cool completely. Wrap them tightly in plastic wrap, or place them in an airtight container. Store at room temperature for up to 5 days, or in the refrigerator for up to 7 days. For longer storage, freeze them in a freezer-safe airtight container or bag for up to 3 months.

Notes

• I added an extra yolk, espresso powder, chose to use semi-melted butter. Original recipe calls for only 3 eggs and room temp butter.

Nutrition

Photos