Ingredients
Instructions
- Preheat the oven to 350°F and line a 9-inch square metal baking pan with parchment paper, leaving an overhang on two opposite sides to lift out the finished brownies. Set aside.
- In a small microwave safe bowl, combine the butter and the 1/4 cup semisweet chocolate chips. Melt in 30 second increments, stirring after each, until completely melted and smooth. Set aside to slightly cool while you continue.
- In a large bowl in a stand mixer fitted with a whisk attachment, combine the sugar and eggs. Beat on medium-high speed until the sugar is dissolved and the mixture is pale, about 3 minutes.
- Slowly pour the warm melted butter and chocolate into the mixing bowl with the sugar and eggs while it is running on low speed. Add the vanilla, and whisk to combine.
- Sift the cocoa powder, flour, salt, and espresso powder if using into the batter, then whisk on low speed to incorporate. Fold in the 1 1/4 cups bittersweet chocolate. The batter will be very thick. Spread it evenly into the prepared pan.
- Bake for 30-35 minutes, then test the brownies with a toothpick. Insert the toothpick into the center of the pan. If it comes out coated with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. The brownies will continue to set as they cool.
- Remove from the oven and place on a cooling rack to cool completely in the pan. When cool, lift the brownies out by gripping the parchment overhangs and transfer to a cutting board. Use a sharp knife to cut into squares.
- Cover and store leftover brownies at room temperature or in the refrigerator.
Notes
If you prefer to not use gluten free flour for the cake, you can substitute all purpose flour using the same measurement.