Dense, fudgy brownies made with dark chocolate, cocoa, and espresso powder for an intense chocolate flavor. The brownies develop a shiny crackly top and are finished with flaky sea salt for a balanced sweet-and-salty bite.
Nutrition per serving
Source: USDA FoodData Central when available.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 9 servings.12 ingredient lines were used.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
Ingredients
Brownie Batter
- 170 g dark chocolate, 70%+, chopped
- 115 g unsalted butter
- 200 g granulated sugar
- 100 g light brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/2 tsp instant espresso powder
- 65 g all-purpose flour
- 30 g Dutch-process cocoa powder
- 1/2 tsp fine salt
- 100 g dark chocolate chips or chunks
Topping
- 1/4 tsp flaky sea salt
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Instructions
- 1
Heat oven to 350°F / 175°C. Line an 8×8-inch (20×20 cm) pan with parchment.
- 2
Melt the chocolate and butter together until smooth. Let cool for 3–5 minutes.
- 3
Whisk in granulated and brown sugar.
- 4
Add eggs one at a time, whisking well after each addition. Whisk in vanilla and espresso powder.
- 5
Fold in flour, cocoa powder, and fine salt until just combined.
- 6
Fold in the chocolate chunks.
- 7
Spread batter evenly into the pan.
- 8
Bake 22–28 minutes, until the edges are set and a toothpick inserted in the center comes out with moist fudgy crumbs.
- 9
Sprinkle with flaky sea salt while warm.
- 10
Cool completely before slicing.
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