Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides.
- In a heat-safe bowl set over a simmering pot of water (or in the microwave in 30-second intervals), melt the butter and 8 ounces of chocolate chips together, stirring until smooth. Be careful not to overheat the chocolate.
- Remove the melted chocolate mixture from the heat and whisk in the granulated sugar and brown sugar until well combined. The mixture should be smooth and glossy.
- Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Fold in the remaining 4 ounces of chopped chocolate chips, chopped walnuts (if using), and espresso powder. The batter will be thick and fudgy.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Don't overbake!
- Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.
Notes
For extra fudgy brownies, slightly underbake them. They should still look a bit moist in the center when removed from the oven. Cooling completely before cutting is crucial for clean squares. The espresso powder enhances the chocolate flavor without making the brownies taste like coffee. Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze for up to 2 months, wrapped tightly in plastic wrap and then in a freezer-safe bag.