Prep Time: 15 mins | Cook time: 25 mins | Total Time: 40 mins | Servings: 24

Ingredients

1 cup butter, melted and cooled

1 cup granulated white sugar

1 cup packed dark brown sugar

4 large eggs

1 tbsp pure vanilla extract

1 cup all-purpose flour

1 cup Dutch-processed or unsweetened cocoa powder

1 tsp espresso powder (optional)

1 tsp kosher salt

1 1/4 cups chopped chocolate, divided

Instructions

  1. Preheat oven to 350°F. Spray a 9×13″ baking pan with nonstick cooking spray. Line with parchment paper with an over hang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
  2. In a large mixing bowl, stir together melted butter, granulated sugar, brown sugar, eggs and vanilla extract until smooth and combined.
  3. Stir in flour and cocoa. Add salt and espresso powder, if using, and stir until combined. Don’t overmix. Fold in 1 cup of chopped chocolate. Spread evenly into prepared pan and sprinkle the remaining 1/4 cup chopped dark chocolate on top of the brownies.
  4. Bake for 25-30 mins on the middle rack in the oven until the brownies are just set to touch. Don’t over bake the brownies. They will set up as they cool. Remove from oven and let cool before cutting into squares. Store in an airtight container at room temperature for up to 4 days.