The batter for these brownies is mixed right into the saucepan, much like their saucepan cookie counterparts, which — fortunately or unfortunately, whatever your perspective — makes them incredibly easy to get in the oven. They bake up gooey and rich, with a deep flavor helped along by the addition of espresso powder. But the read star of these rich little rascals in the unapologetic later of chocolate pieces that are baked right on top. I don’t know who I think I am with this recipe, but “chocolate freak” mush be in there somewhere.
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 12 large brownies |
Ingredients
- 1 cup (2 sticks) salted butter
- 1 1/3 cups granulated sugar
- 1/3 cup powdered sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- One 4-ounce bittersweet chocolate bar, roughly chopped
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder (or instant coffee)
- 1/2 teaspoon kosher salt
- Two 4-ounce semisweet chocolate bars, broken into pieces
Instructions
- Preheat the oven to 400 degrees F. Lay a long sheet of parchment sideways in a 9-by-13-inch baking pan, allowing it to hang over the long sides by 2 to 3 inches. (This will make it easier to remove the brownies from the pan after baking.)
- In a large saucepan, melt the butter over medium heat until just bubbling.
- Remove the pan from the heat and add the granulated sugar and powdered sugar. Whisk to combine.
- Then crack in the eggs and whisk them in and add the vanilla and bittersweet chocolate.
- Whisk until the chocolate is melted and the mixture is smooth.
- Then add the flour, cocoa powder, espresso powder, and salt.
- Use a rubber spatula to fold everything together until just incorporated, taking care not to beat or overmix.
- Spread the batter into the pan in an even layer.
- Then dot the top with the semisweet chocolate chunks!
- Bake the brownies until they are set but still really gooey in the middle, taking care not to burn the surface, about 22 minutes. Let them cool for about 15 minutes, then cut into squares!
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 430 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 3 g |
| Sugar | 41 g |
| Protein | 4 g |
| Cholesterol | 72 mg |
| Sodium | 216 mg |
Reviews
Solid brownies, but beware if baking at elevation. I live at ~5,000 ft and found that the bake time was far too long. The first time I made these, I baked them at 385 for 20 minutes and they were very burnt around the edges (the middle was edible, but the edges were burned to a crisp). I lowered the bake time to 18 minutes the second go around and they were still overdone. I’ll probably aim for 15 mins the next time I make them and see how they turn out – so just be cognizant of this if you happen to live at elevation! If you’re looking for a brownie recipe that works at elevation, try Smitten Kitchen’s favorite brownies – those work much better than these for baking at altitude.