Ingredients

The following ingredients have 12 Servings
  • 10 oz unsalted butter, (chopped (2 1/2 sticks ))
  • 6 oz semisweet chocolate, (chunks or chips)
  • 1 1/2 cups sugar
  • 1 Tbsp vanilla extract
  • 1/2 tsp salt
  • 3 eggs, (lightly beaten)
  • 1 egg yolk
  • 2/3 cup all purpose flour
  • 1 cup unsweetened cocoa powder, (dutch process)
  • 2 Tbsp strong brewed coffee, (cooled)
  • 3 oz bittersweet chocolate, (coarsely chopped)
  • 3 oz milk chocolate, (coarsely chopped)

Instruction

  • Preheat the oven to 350 degrees. Coat a 13x9 inch baking pan with cooking spray and line with parchment paper, allowing the paper to hang over the edges.
  • Combine the butter and semisweet chocolate in a small bowl set over a pot of simmering water on the stove. Stir frequently until melted. Remove from heat and cool slightly.
  • Scrape the butter/chocolate mixture into a large bowl and whisk in the sugar until well combined.
  • Add the vanilla, salt, eggs, and egg yolk. Whisk well.
  • Use a wooden spoon or spatula to stir in the flour and cocoa powder until just combined. Don't overmix!
  • Stir in the coffee and fold in the chopped chocolate.
  • Scrape into the prepared pan and smooth into an even layer.
  • Bake for 25-30 mins or until brownies are set and a toothpick inserted into the center comes out with just a few moist crumbs sticking to it.
  • Cool for 10 mins in the pan and them remove the brownies using the overhanging parchment to ease them out of the pan.
  • Cool completely and cut into 24 squares.