Ingredients
Scale
- 1 cup (226g) unsalted butter
- 8 oz (227g) dark chocolate (70-85% cacao), choppe
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 tablespoons instant espresso powder
- 3/4 cup (94g) all-purpose flour
- 1/3 cup (28g) Dutch-processed cocoa powder
- 1/2 teaspoon salt
- 1 cup (175g) dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- Melt butter and chopped dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Whisk in both sugars until well combined.
- In a small bowl, dissolve espresso powder in 2 tablespoons hot water.
- Add eggs one at a time to the chocolate mixture, then stir in vanilla and the dissolved espresso.
- In a separate bowl, whisk together flour, cocoa powder, and salt.
- Fold dry ingredients into wet ingredients until just combined.
- Fold in dark chocolate chips.
- Pour batter into prepared pan and spread evenly.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely before cutting into squares.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes