Dark Chocolate Brownies

Total Time Prep: 25 min. Bake: 40 min. + cooling
Yield 12 brownies
Test Kitchen Approved
These dark chocolate brownies have just a bit of espresso powder for an even richer depth of flavor.

Ingredients

  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2/3 cup butter, cubed
  • 1/4 cup water
  • 1 tablespoon instant espresso powder
  • 2-3/4 cups dark chocolate chips, divided
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 tablespoon dark baking cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Flaky sea salt, optional

Directions

  1. Preheat oven to 325°. Line a 9-in. square baking pan with parchment, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and instant espresso; bring to a boil, stirring constantly. Remove from heat; add 1-3/4 cups chocolate chips and stir until melted. Cool slightly.
  2. In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, dark baking cocoa, baking soda and salt; stir into chocolate mixture. Fold in remaining chocolate chips.
  3. Pour into prepared pan. If desired, sprinkle with flaky sea salt. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack.
  4. Lifting with parchment, remove from pan. Cut into squares.

Nutrition Facts

1 brownie: 532 calories, 29g fat (18g saturated fat), 89mg cholesterol, 259mg sodium, 71g carbohydrate (55g sugars, 4g fiber), 8g protein.

You’ll be in chocolate heaven with just one bite of these indulgent, fudgy brownies. Espresso powder enhances the chocolate flavors, and a sprinkle of flaky sea salt gives the dessert that extra oomph factor. —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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