My version of the best fudge brownies. Slightly under-baked so they have super fudgy centers and a beautiful crinkle top.
Preheat your oven to 325 degrees. Spray an 8×8 inch baking pan with cooking spray and line with parchment paper. Leave enough overhang on the sides to make for easy transfer when brownies are done.
Place chocolate chips and espresso powder in a glass (heat safe) bowl. Add butter into a small sauce pan over low medium heat – melt completely, whisking every 20 seconds or so to avoid burning. Once butter is completely melted and just bubbling take off the heat and pour directly over the chocolate chips. Let it sit for a few minutes to start melting the chocolate. After a few minutes whisk the butter and chocolate mixture together until a smooth, glossy ganache forms. Set aside.
In a separate large bowl combine sugar, brown sugar, vanilla extract and eggs. Beat on high speed for 5 minutes, the mixture will be pale and whipped. Do not skimp on the time, make sure to beat the eggs and sugar for 5 minutes. Reduce the speed to low,a dd in the pil, mixing until combined. Slowly add in the chocolate ganache and continue mixing just until combined. Switch to a large spoon or spatula and carefully add in the dry ingredients; flour, cocoa powder & salt. Gently fold just until combined. Do not over mix. Batter will be thick.
Pour batter into the prepared baking pan and bake for about 30 to 40 minutes, but closer to 30 minutes. You want to slightly under bake them so the centers are extra fudgy. When you test these brownies with a toothpick to see if they’re done there will be a little bit of batter on the stick but take them out anyway.
Allow to cool for at least 30 minutes. When cooled lift brownies up out of the pan using the sides of parchment paper. Cut into square and serve.
Keywords: brownies, chocolate, dessert