Brownie
A rich, fudgy homemade chocolate brownie with a crisp edge and a gooey center. Flavored with high-quality cocoa, a hint of coffee, and vanilla for warm, buttery notes.
Ingredients
- 1 cup unsalted butter melted and cooled slightly
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 4 large eggs at room temperature, separate one yolk
- 1 cup all-purpose flour
- 1/2 cup chocolate chips or chopped bittersweet chocolate optional
- 1 tablespoon strong brewed coffee or espresso
Instructions
- Preheat your oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper, leaving an overhang.
- In a large bowl, whisk melted butter and sugar until glossy and just combined—about 30 seconds.
- Stir in cocoa powder, salt, and coffee, mixing until there are no dry pockets.
- Blend in vanilla, then crack in three whole eggs plus that extra yolk, whisking steadily until the mixture lightens slightly—around 45 seconds.
- Fold in flour just until streaks disappear. Toss in chocolate chips if using.
- Pour batter into the pan, smooth the top with a spatula, and tap the pan on the counter twice to release air bubbles.
- Bake for 25–28 minutes until a toothpick comes out with moist crumbs clinging.
- Cool completely on a wire rack, use parchment to lift out, then slice into 12 or 16 squares.
Notes
Store brownies in an airtight container at room temperature for up to 3 days, or freeze in a single layer on a baking sheet and transfer to a freezer bag for up to 3 months.
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