Ingredients

The following ingredients have 9 Servings
  • 1/2 cup unsalted butter
  • 8 oz semi-sweet chocolate, chopped into small pieces (alternatively, you can use semi-sweet chocolate chips)
  • 1 cup granulated sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 3/4 tsp espresso powder
  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 3/4 tsp baking powder
  • 4 Tbsp unsweetened cocoa powder
  • 1 Tbsp canola oil
  • 1 cup milk chocolate chips
  • 1/4 cup semi-sweet chocolate chips

Instruction

  • Preheat oven to 350 degrees. Line a 9x9 (or 8x8) square baking pan with foil or parchment paper, or grease with baking spray. Set aside.
  • Over a double broiler or in a large microwave safe bowl, melt butter and semi-sweet chocolate together. If melting in the microwave, melt in 30-second increments, stirring after each hit in the microwave. 
  • Once the chocolate has melted, allow the mixture to cool 8-10 minutes. 
  • After the chocolate has cooled slightly, add in the granulated sugar and eggs. With a whisk or rubber spatula, mix in the sugar and eggs very well.
  • Next, add in the vanilla extract and espresso powder. Mix until combined.
  • Add in all purpose flour, salt, baking powder, and unsweetened cocoa powder. Stir until well combined. 
  • Add in canola oil, and stir until combined. 
  • Lastly, add in 1 cup of milk chocolate chips. Stir until combined. 
  • Spread the brownie batter into your prepared baking pan. 
  • Sprinkle 1/4 cup of semi-sweet chocolate chips over the top of the batter. With your rubber spatula, press the semi-sweet chocolate chips into the brownie batter and give the batter a final spread, making sure it’s in an even layer in the baking dish.
  • Bake for 25- 30 minutes, or until a cake tester comes out clean with just a few fudgy crumbs stuck to it.
  • Allow to cool before cutting into squares. 
  • Store leftovers in an airtight container at room temperature.