| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Passive Time | 45 mins |
| Servings |
servings
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Ingredients
- 6oz 170g semisweet chocolate
- 4oz 113g unsalted butter
- 1 cup 200g sugar
- 3tbsps 20g unsweetened cocoa powder
- 3 large Eggs
- 3/4 cup 110g All Purpose Flour
- 2 tsps Vanilla Extract
- 1/2 tsp salt
- 1/2 tsp Baking Powder
- 1/2 tsp instant espresso powder optional
Ingredients
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Instructions
- Heat your oven to 350 degrees Fahrenheit or 180 degrees Celsius.
- Heat water in a saucepot. When it simmers, put a bowl in the pot, the bottom of the bowl should not touch the water. Add the chocolate and butter to the bowl. Stir occasionally and let it melt. When it’s almost melted, add the sugar and mix. You want the sugar to melt into the chocolate mixture.
- Remove the bowl from the heat. Add the espresso powder, cocoa powder, eggs one at a time making sure they’re incorporated well, vanilla extract, salt. Mix well.
- Mix the baking powder into the flour. Add the flour in thirds to the chocolate mixture and mix well.
- Use an 8x8 square metal baking pan. I buttered the pan and then put parchment paper on top. Butter the parchment paper. The paper makes it easier to pull out the whole thing and cut on a board. If you don’t have parchment paper, you can just butter the pan well. Pour the batter in. Even it out. Bake for 25 minutes. Let cool completely before cutting into 16 small or 9 large pieces
Recipe Notes
It’s very close to the boxed brownie texture but with really good chocolate flavor since we used good chocolate.
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