Description
These homemade brownies feature a gorgeous, metallic-looking crackly top and a dense, fudgy interior. Enhanced with espresso powder to deepen the chocolate flavor, this recipe uses simple ingredients and specific techniques to achieve bakery-quality results.
Ingredients
Scale
- 1 cup (226g) unsalted butter, melted
- 1 ½ cups (300g) granulated sugar
- 3 large eggs + 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- ¾ cup (60g) unsweetened cocoa powder (Dutch-processed preferred)
- 1 tablespoon espresso powder or instant coffee granules
- ¾ cup (95g) all-purpose flour
- ½ teaspoon salt (reduce to ¼ tsp if using salted butter)
- 1 cup (170g) dark chocolate chunks (semi-sweet or bittersweet)
- Sea salt flakes (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides, and grease with butter.
- In a microwave-safe bowl or double boiler, melt the butter and dark chocolate chunks together in 30-second intervals, stirring until smooth. Set aside to cool slightly (should be warm, not hot).
- In a large bowl, vigorously whisk the eggs, egg yolk, granulated sugar, vanilla extract, and espresso powder for 2-3 minutes until the mixture is pale, thick, frothy, and leaves a ribbon trail.
- Pour the warm chocolate-butter mixture into the egg-sugar mixture and whisk gently until combined.
- Sift the flour and salt over the wet mixture. Gently fold in with a spatula until just combined and no streaks of flour remain. Do not overmix.
- Fold in the remaining dark chocolate chunks, reserving a small handful for topping.
- Pour batter into the prepared pan, spread evenly, and sprinkle with reserved chocolate chunks and sea salt flakes.
- Bake for 25-30 minutes. The edges should be set, but the center should look slightly underbaked. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
- Cool completely in the pan on a wire rack for at least 1 hour before lifting out and slicing into squares.
Notes
For the best crackly top, whisk the eggs and sugar vigorously until pale and thick. Use real chocolate bars chopped into chunks rather than chips for better melting. Underbake slightly for a fudgy center, as brownies continue to cook in the residual heat of the pan. Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie square
- Calories: 180
- Sugar: 16
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
Keywords: brownies, fudgy brownies, crackly top brownies, espresso brownies, dark chocolate brownies, easy dessert, homemade brownies