Brownies
Ingredients:
170g unsalted butter, melted (3/4 cup)
100g granulated sugar (1/2 cup)
180g brown sugar (3/4 cup)
3 large eggs
1 tablespoon vanilla extract
150g all-purpose flour (3/4 cup)
100g cocoa powder (1 cup)
1 teaspoon espresso powder
1 teaspoon salt
280g chocolate chunks or chips (1 3/4 cups)
I prefer a mix of dark and milk chocolate for added depth of flavor.
Optional: sea salt flakes for topping
Directions:
Preheat the oven to 350°F (175°C). Grease an 8x8-inch square baking pan and line the bottom with parchment paper.
In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until well blended.
Add the eggs and vanilla extract, whisking until fully incorporated.
Sift in the flour, cocoa powder, espresso powder, and salt. Using a spatula, gently fold the dry ingredients into the wet mixture until just combined, avoid overmixing.
Fold in 160g (about 1 cup) of the chocolate chunks or chips.
Pour the batter into the prepared pan and smooth the top.
Add the remaining chocolate chunks on top.
Bake on the middle rack for 25 to 30 minutes, or until the center is just set.
Optional: Sprinkle with sea salt flakes as soon as they come out of the oven.
Allow the brownies to cool in the pan for at least 10 minutes before cutting into squares.
Store brownies in an airtight container at room temperature for up to 3 days.
For longer storage, wrap in plastic wrap and place into a freezer-safe bag in the freezer for around 3 months.
You can thaw at room temperature, place into your microwave for 10-15 second intervals, or bake a square wrapped in foil at 300*f for around 10 minutes.f
