I made these last week and here’s what I would change. 1. I’d use a metal pan instead of glass. Unlike metal pans, glass pans bake unevenly and often lead to over baked edges and an underbaked center. 2. I’d use freshly made espresso. Sadly, I don’t own an espresso machine and had to use instant espresso. I imagine fresh espresso would taste and smell so much better. 3. I’d use a high quality chocolate bar. I used a low quality chocolate bar to add chocolate chunks to the brownie. I wasn’t a fan of the taste. Trust me, you can taste the difference. 4. I’d brown the butter first. Swapping regular butter for brown butter just tastes better. I can’t explain it… you just have to try it. You’ll need: 1 cup unsalted butter 1 cup semi sweet chocolate chips ¼ cup brewed espresso (4 tablespoon instant espresso powder mixed with ¼ cup hot water) 4 eggs 1½ cups sugar ½ tsp salt ½ cup unsweetened cocoa powder ¾ cup all purpose flour 1 cup dark chocolate Instructions: 1. Preheat the oven to 350 F 2. Melt the unsalted butter and chocolate chips in the microwave. 3. Mix the espresso into the melted butter and chocolate. 4. In a separate bowl whisk the eggs, sugar and salt. Pour the espresso chocolate mixture into the whisked eggs and sugar. 5. Add the cocoa powder into the chocolate espresso mixture. Stir. 6. Add the flour to the coffee brownie batter. Stir. 7. Fold the dark chocolate chunks into the brownie batter. 8. Pour the brownies into 8x8 metal pan. Bake for about 40 - 45 minutes. (Add 10-20 mins if using glass pan) 9. Enjoy☕️✨💝🍫
