Ingredients

The following ingredients have 16 Servings
  • 11/4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 Tablespoons Hershey’s Unsweetened cocoa
  • 11 ounces dark chocolate, chopped
  • 1 cup unsalted butter, cut into 1 inch cubes
  • 1 teaspoon espresso powder
  • 11/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 5 eggs. at room temperature
  • 2 teaspoons vanilla extract

Instruction

  • Preheat oven to 350. Prepare a 9 x 13″ baking pan with butter or cooking spray, then line parchment paper and butter or spray that as well.
  • In a medium bowl, whisk together the flour, salt and cocoa powder, set aside.
  • In a heat proof bowl put the chopped chocolate, the butter and the espresso powder, place bowl over a saucepan of simmering water. Stir occasionally until the butter and chocolate are melted and well combined and smooth.
  • Turn the heat off and leave the bowl over the water, add both sugars and whisk until combined. Then remove the bowl from the water and let cool to room temperature.
  • Once chocolate mixture is room temperature, 3 room temperature eggs and whisk until combined. Add the last 2 eggs, whisk until combined, then whisk in the vanilla extract.
  • DO not over-beat the batter or the brownies will be cake like and not fudgy.
  • Sprinkle the flour mixture over the chocolate mixture, with a rubber spatula fold the flour mixture into the chocolate, until just a bit of the flour is visible.
  • Pour the mixture into the prepared pan and bake for 30 minutes if you want them more fudgy bake for 25 minutes.
  • When baking, ROTATE the pan after 15 minutes, then bake for another 15 minutes. Again, baking time is 30 minutes total. I've made these and forgotten to rotate the pan and they still come out fine.
  • Bake only until a toothpick inserted into the center comes out with a few crumbs attached. Let cool on a wire rack.
  • Then remove from pan, cut into squares and enjoy!