Here's what you need: unsalted butter, good-quality semisweet chocolate, unsweetened dutch process cocoa powder, espresso powder, granulated sugar, dark brown sugar, vanilla extract, kosher salt, large eggs, all-purpose flour, flaky sea salt
Provided by Vaughn Vreeland
Categories Desserts
Yield 24 brownies
Number Of Ingredients 11
Steps:
- Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
- Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
- Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
- Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
- With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
- Position a rack in the middle of the oven and preheat to 350°F (180°C).
- Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
- Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
- Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
- Set the brownies on a cooling rack and cool completely in the pan.
- Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 26 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, Sugar 18 grams
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BrickRick 224
[email protected]These brownies are the best brownies I've ever had.
Sengonzi Richard
[email protected]I made these brownies for my husband's birthday and he loved them.
Mark Diecidue
[email protected]These brownies are the perfect combination of fudgy and gooey.
Bebek Tamang
[email protected]I love the rich chocolate flavor of these brownies.
Show Boy
[email protected]These brownies are so good, I could eat them every day.
mst lija akther
[email protected]I've been making these brownies for years and they never disappoint. They're always a crowd-pleaser.
Didimus Ibem
[email protected]These brownies are the perfect dessert for any occasion. They're delicious, easy to make, and everyone loves them.
Abdullah Samar
[email protected]I made these brownies with my kids and they had a blast. They were so excited to eat them and they loved the taste.
Mathews Kalaswa
[email protected]These brownies are amazing! I love the crispy edges and the gooey center.
Yung Rello
[email protected]I've tried many brownie recipes before, but these are by far the best. They're so moist and chocolatey.
Muhammad Bashir
[email protected]I made these brownies for a party and they were a huge hit! Everyone loved them.
Genelle Valdovinos
[email protected]These brownies were so easy to make and they turned out so fudgy and delicious! I will definitely be making these again.