double chocolate brownies with espresso


We love a good brownie.

double chocolate brownies via Tish Boyle’s the good cookie p. 105

Yield: 9 – 2”

11 ounces bittersweet chocolate, divided,
5 ounces coarsely chopped, 6 ounces cut into ¼” -1/2”chunks

¾ Cup unsalted butter

1 Cup cake flour (I used All Purpose)

2 teaspoons espresso powder (Note: This is my addition and I use a King Arthur product.)

1/4 teaspoon salt

3 large eggs, at room temperature

1 Cup sugar

1/3 Cup brown sugar

2 teaspoons vanilla extract

  1. Set oven to 325°. Line a 9”x9” pan with foil to come up the sides. Spray the foil with pan release. 
  2. Place butter and 5 ounces of coarsely chopped chocolate in a glass bowl and cover with plastic. Microwave for 30 seconds at a time, stirring after each 30 seconds until all is melted and smooth.  Uncover and set aside to cool.
  3. Sift together the flour, salt and espresso powder.
  4. In the bowl of an electric mixer, using the whisk attachment, beat the eggs, granulate, sugar, brown sugar and vanilla extract at high speed until very light and thick.  This should take about 5 minutes (the mixture should leave a ribbon trail when the whisk is lifted.)
  5. Fold the chocolate/butter mixture into the egg mixture.  Then fold the flour mix into the butter/chocolate mix until just blended. Last fold in the remaining chocolate chunks. Do not over mix at this step.
  6. Scrape the batter into the prepared pan and bake for 45 minutes until a toothpick inserted in the center comes out clean.  Place the pan on a wire rack to cool completely before removing the foil and slicing. 

Store in an airtight container for up to 5 days.  Freezes well.

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