Ingredients
- 113 grams Danish Creamery Premium Sea Salted Butter
- 170 grams semi-sweet chocolate chips
- 120 mL espresso, I do 4 shots in 120mL
- 4 large eggs, room temperature
- 200 grams granulated sugar
- 100 grams light brown sugar, lightly packed
- 90 grams all-purpose flour, spooned and leveled
- 40 grams unsweetened cocoa powder, spooned and leveled (I like dutch-processed)
- 1/2 tsp fine sea salt
- 170 grams chopped dark chocolate , I like Trader Joes 72% pound chocolate
Method
- Preheat the oven to 325F/163C convection. Use cooking spray and parchment paper to grease and line an 8-inch square pan.
- In a heat safe bowl or a saucepan, melt the butter with the dark chocolate chips. Mix until they’re smooth.113 grams Danish Creamery Premium Sea Salted Butter, 170 grams semi-sweet chocolate chips
- Add the espresso and mix until they’re all combined. Set aside to cool while you get the rest of the ingredients together.120 mL espresso I do 4 shots in 120mL
- In a large bowl, use a whisk to combine the eggs, granulated sugar and brown sugar until they’re just barely combined; don’t over-mix. They should still be a little gloopy.4 large eggs room temperature, 200 grams granulated sugar, 100 grams light brown sugar lightly packed
- Pour in the butter, chocolate, espresso mixture to the eggs and sugar while whisking. Don’t over-mix again.
- Add the flour, cocoa powder and salt into the wet ingredients and mix them together just until the last streak of flour is combined.90 grams all-purpose flour spooned and leveled, 40 grams unsweetened cocoa powder spooned and leveled (I like dutch-processed), 1/2 tsp fine sea salt
- Fold in the chocolate chunks until they’re evenly distributed.170 grams chopped dark chocolate I like Trader Joes 72% pound chocolate
- Pour the brownie batter into the prepared pan and bake for about 40 minutes.
- Remove the brownies from the oven, bang them on the counter and top with additional chocolate chunks and sea salt.
- Allow them to cool in the pan for about 30-60 minutes, until they can be sliced without falling apart.
Notes
- If you don’t have an espresso machine, you can still make these brownies with espresso powder. Use 2 grams of espresso powder to 1 ounce of hot water to make one shot. These brownies use 4 shots so about 8 grams of espresso powder to 1/2 cup (4oz) of hot water.
- Alternatively you could use coffee instead of espresso. The texture and consistency should be the same but the coffee flavor won't be as strong.
Nutrition
Serving: 1gCalories: 257kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 57mgSodium: 134mgFiber: 2gSugar: 31g