Fudgy Cocoa Brownies
Incredibly rich and dense, with a gooey center and a perfectly crinkly top, these brownies will never disappoint - and they are made with basic pantry staples!
Servings 24 brownie
Equipment
- baking pan 13" x 9"
- 2 bowls 1 small and 1 medium
- whisks
- measuring cups
- measuring spoons
Ingredients
- 1 cup flour all-purpose
- ½ cup cocoa powder
- 1 teaspoon salt
- 1 cup butter unsalted
- ½ teaspoon espresso powder
- 1 ½ cup sugar
- ½ cup brown sugar packed
- 4 eggs room temperature
- 2 teaspoon vanilla extract
- 1 cup chocolate chunks or chips (or favorite brownie mix-in)
Instructions
- Preheat oven to 350 degrees and line a 13x9 inch baking pan with non-stick foil.
- Whisk together all the dry ingredients in a small bowl until uniform in color and set aside.1 cup flour, 1/2 cup cocoa powder, 1 teaspoon salt
- Place the butter and espresso powder in a medium, microwave safe bowl. Heat in the microwave until the butter is melted and hot.1 cup butter, 1/2 teaspoon espresso powder
- Immediately, whisk both sugars into the hot butter and continue whisking until mostly dissolved.1 1/2 cup sugar, 1/2 cup brown sugar
- Whisk in the eggs and vanilla until well combined.4 eggs, 2 teaspoon vanilla extract
- Fold in the dry ingredients just until incorporated, do not overmix.
- Stir in chocolate chunks or chips. Spread evenly in the prepared pan.1 cup chocolate chunks or chips
- Place the pan in the oven and bake for 30 - 35 minutes or until just set with a distinct crust on top. Remove from oven and cool completely.
- Cut the brownies into 24 - 2 x 2 inch squares and serve, store leftovers in an air tight container.