Ingredients:

  • 3/4 cup (170g) unsalted butter
  • 1 cup (200g) granulated white sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tsp (10ml) vanilla extract
  • 1/2 cup (45g) unsweetened cocoa powder
  • 2 tbsp (12g) instant espresso powder
  • 3/4 cup (95g) all-purpose flour
  • 1/2 tsp (3g) fine sea salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Place the butter in a medium saucepan over medium heat. Melt and cook while stirring constantly. Wait for the butter to foam and crackle. Once you see small golden brown specks and smell a toasted aroma (usually around 5-7 minutes), remove it from heat immediately.
  2. Whisk the granulated white sugar and light brown sugar into the hot butter. Note: The heat helps the sugar dissolve, which is key for the top crust.
  3. Add the eggs and vanilla extract. Whisk vigorously for exactly 2 minutes. Stop when the batter looks glossy and has thickened slightly.
  4. Sift the cocoa powder, espresso powder, flour, and salt directly into the bowl.
  5. Fold the dry ingredients in gently with a spatula. Stop the moment you see no more flour streaks. Overmixing here is why some Espresso Brownies turn out like cake.
  6. Fold in the semi sweet chocolate chips until they are evenly spread.
  7. Pour the batter into your parchment lined 8x8 inch pan and smooth the top with your spatula.
  8. Bake at 350°F (175°C) for 30-35 minutes. Pull them out when the edges are set but the center still wobbles slightly.