Directions
- 1Set oven to 350°F (175°C).
- 2Cube 1 cup (226g) of unsalted butter and melt it in the microwave in 20 second bursts, stirring between.
- 3Add 3/4 cup (75g) of unsweetened cocoa powder to the melted butter using a sifter.
- 4Add 2 cups (400g) of granulated sugar to the mixture using a sifter.
- 5Add 1 teaspoon of instant espresso powder (optional).
- 6Whisk vigorously until well combined.
- 7Add 3 large room temperature eggs all together and whisk again.
- 8Add 1 tablespoon (15ml) of vanilla extract.
- 9Add 1 teaspoon of salt.
- 10Whisk again until well combined.
- 11Chop 1 1/2 cups (270g) of semi-sweet chocolate and set aside a small amount for garnish.
- 12Add 1 cup (120g) of all-purpose flour and gently fold it in until combined.
- 13Gently fold in the chopped chocolate.
- 14Prepare an 8x8 inch baking pan by lining it with parchment paper and greasing the sides.
- 15Transfer the brownie batter to the prepared pan, spread evenly and top with the reserved chocolate and flaked sea salt.
- 16Bake at 350°F (175°C) for 35-40 minutes, depending on desired consistency.
Ingredients
- 1 cup unsalted butter
- 226 g unsalted butter
- 0.75 cup unsweetened cocoa powder
- 75 g unsweetened cocoa powder
- 2 cups granulated sugar
- 400 g granulated sugar
- 1 teaspoon instant espresso powder
- 1 tablespoon vanilla extract
- 15 ml vanilla extract
- 1 teaspoon salt
- 1 cup all-purpose flour
- 120 g all-purpose flour
- 1.5 cups semisweet chocolate
- 270 g semisweet chocolate
- 1 cup chocolate
Equipment
ovenknifelarge bowlsifterwhiskspatula8x8 inch baking panparchment paper
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