Brownies (Easier or Sturdier)

Notes

• This recipe produces a brownie with a strong structure that’ll hold its shape, good for packing up into a Christmas cookie box.
• Do not overbake – it’s easy to scorch the bottoms and sides.
• Browning the butter first results in a slightly more balanced (i.e., less sweet) brownie.

Yield

• 9” x 13” tray
• 8” x 8” tray: 0.5x recipe, 23 minutes.

Ingredients

• 1 cup (240 g) butter
• 120 g dark chocolate (60-70% cacao)
• 40 g unsweetened cocoa powder
• 3 tsp instant espresso powder
• 2 cups (400 g) sugar
• 4 large eggs
• 1/2 tsp salt
• 2 tsp vanilla extract
• 160 g all purpose flour
• 2 cups mix-ins

Steps

1. Preheat oven to 350 °F. Line a 9” x 13” baking pan with parchment paper and lightly grease.
2. In a small microwave-safe bowl, melt together butter and dark chocolate in the microwave. This should be done in 30-second intervals to avoid overcooking the mixture. Whisk in the cocoa powder and instant espresso powder.
3. In a large bowl, whisk together sugar and eggs, then add in the salt and vanilla extract. Whisk in the chocolate mixture, followed by the all purpose flour and stir until flour is completely incorporated and no streaks remain. Fold in mix-ins.
4. Pour batter into prepared pan.
5. Bake for 27-30 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
6. Allow brownies to cool in the pan, then lift the parchment to easily remove them before slicing.

Variations

Christmas

• Use peppermint chocolate chips, or 2 cups (360 g) chips and 1/2 cup (90 g) crushed peppermint candy.

Source

https://bakingbites.com/2015/12/dark-chocolate-espresso-brownies-with-peppermint-chips/