Ingredients

The following ingredients have 24 Servings
  • 12 Tablespoons unsalted butter (cut into Tablespoon-sized pieces (170g))
  • ½ cup semisweet chocolate chips ((100g) or you may use a 4 oz semisweet baking bar, chopped)
  • ½ cup natural cocoa powder (unsweetened) ((50g))
  • ½ teaspoon instant coffee grounds (optional)
  • ¾ cup sugar ((150g))
  • ¾ cup light brown sugar (firmly packed (150g))
  • 2 large eggs + 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup all-purpose flour ((125g))
  • ¾ cup semisweet chocolate chips ((150g))

Instruction

  • Preheat oven to 350F and line a 9x9 baking pan¹ with parchment paper²
  • Combine butter and ½ cup (100g) semisweet chocolate chips in a large, microwave-safe bowl.  
  • Microwave for 30 seconds.  Stir well, microwave for another 15 seconds and then stir well again.  Repeat for 15 seconds until chocolate and butter are completely melted and well-combined.
  • Add cocoa powder and instant coffee (if using), stir well.
  • Add sugars, stir until completely combined.
  • Add eggs, one at a time.  After each addition, stir well, and then stir another 30 seconds (the better you stir your batter, the cracklier your brownie tops will be).
  • Stir in vanilla extract and salt.
  • Add flour, stir until completely combined.  You cannot overmix this batter, make sure it is mixed very well.
  • Stir in chocolate chips.
  • Spread into prepared 9x9 pan.
  • Optional: for crackle-topped brownies: Place pan with batter in refrigerator for 15-30 minutes to chill (you can skip this step if you don't have the patience to wait!).
  • Remove from refrigerator and bake on 350F (177C) for 30-35 minutes or until a toothpick inserted in center comes out slightly fudgy, but not wet with batter.
  • Allow to cool before cutting and serving.