Our Best Brownies Are Better Than Any Box-Mix & Just As Simple To Make

Taylor Ann Spencer
·1 min read

Yields: 18 servings

Prep Time: 5 mins

Total Time: 45 mins

Ingredients

  • Cooking spray

  • 1 c.

    (2 sticks) unsalted butter

  • 6 oz.

    chocolate (60% cacao), chopped (about 3/4 c.)

  • 2 tsp.

    pure vanilla extract

  • 1 tsp.

    espresso powder

  • 1 tsp.

    kosher salt

  • 1 1/2 c.

    (300 g.) granulated sugar

  • 1/2 c.

    (105 g.) packed light brown sugar

  • 4

    large eggs, room temperature

  • 1 c.

    (120 g.) all-purpose flour

  • 1/2 c.

    (40 g.) unsweetened cocoa powder

Directions

  1. Preheat oven to 350°. Grease a 13"-x-9" metal baking pan with cooking spray. Line pan with foil, leaving an overhang on 2 opposite sides. Grease foil with cooking spray.

  2. In a small pot over medium heat, melt butter. Remove from heat, add chocolate, and stir with a rubber spatula until melted and smooth. Stir in vanilla, espresso powder, and salt.

  3. In a large bowl, whisk granulated sugar and brown sugar. Whisk in chocolate mixture until smooth. Add eggs, one at a time, whisking to blend after each addition, then continue to whisk until batter is well combined, about 30 seconds more. Fold in flour and cocoa powder with a spatula just until combined.

  4. Pour batter into prepared pan. Bake brownie until puffed and set and a tester inserted into the center comes out clean, 22 to 28 minutes.

  5. Let cool completely in pan. Using foil overhang, remove brownie from pan and cut into squares with a sharp knife.

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