Servings: 12–16 squares

Time: 40–50 minutes (baking time)


1 cup (2 sticks) unsalted butter

1 4-ounce unsweetened chocolate baking bar

1/2 ounce dark chocolate chips

1/2 ounce semi-sweet chocolate chips

1/4 teaspoon espresso powder

1/4 cup unsweetened dark cocoa powder, sifted

2 cups white sugar

1 tablespoon vanilla bean paste

3 large eggs, room temperature

1 1/4 cup flour

1 pinch of kosher salt

1/4 cup semi-sweet chocolate chips

1/2 cup dark chocolate chips

How to Make:

  1. Preheat oven to 350 degrees F. Grease or line with parchment an 8x8 baking dish.
  2. In a large non-stick sauce pan, over low heat, slowly melt unsweetened, dark, and semi-sweet chocolate with butter until completely melted.
  3. Whisk in dark cocoa powder and espresso powder until combined.
  4. Remove from heat, and let cool for 3 minutes.
  5. Pour chocolate mixture into the bowl of a stand mixer. Add in sugar, salt, and vanilla, and mix on medium speed until completely combined (1 minute).
  6. Add in eggs, one at a time, mixing for 30 seconds after each egg addition.
  7. Slowly add in flour, 1/4 cup at a time and reserving 1 tablespoon. Mix in flour on low speed until incorporated. Do not overmix.
  8. Place the reserved tablespoon of flour in a small bowl. Add in remaining semi-sweet and dark chocolate chips. Stir to coat the chips. This helps the chips not sick to the bottom of the pan.
  9. Fold flour-coated chips and rest of flour into your batter, which will be thick. Stir until just combined. Do not overmix.
  10. Add batter to prepared baking dish. Bake uncovered for 35 minutes.
  11. After 35 minutes, cover brownies with tinfoil and bake for another 10 minutes, or until toothpick comes out with a few crumbs only.
  12. Remove from oven and let cool for 30 minutes.

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