Ingredients:

  • 1/2 cup (113g) unsalted butter, melted and hot
  • 3/4 cup (75g) unsweetened Dutch-process cocoa powder
  • 1 cup (200g) granulated white sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tablespoon (13g) pure vanilla extract
  • 1 teaspoon (2g) espresso powder
  • 1/2 cup (65g) all-purpose flour
  • 1/2 teaspoon (3g) sea salt
  • 1/2 cup (90g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch square metal baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large microwave-safe glass bowl, combine the hot melted butter and Dutch-process cocoa powder. Whisk until smooth and glossy to bloom the cocoa and intensify the chocolate flavor.
  3. Add the granulated white sugar and light brown sugar to the cocoa mixture. Whisk until fully incorporated.
  4. Add the room temperature eggs, vanilla extract, and espresso powder. Whisk vigorously by hand for 2 minutes until the batter looks lighter in color and slightly thickened; this step ensures the signature crackly top.
  5. Switch to a silicone spatula and gently fold in the all-purpose flour and sea salt. Stop the moment you see no more white streaks of flour to avoid gluten development.
  6. Fold in the semi-sweet chocolate chips until just distributed.
  7. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  8. Allow the brownies to cool completely in the pan before lifting them out by the parchment paper and slicing into 16 squares.