½teaspoonespresso powder, optional, but encouraged
Pinchof kosher salt
1cupchocolate chips or chopped chocolate, divided (optional, but encouraged)
Preheat oven to 350°F. Spray an 8x8" light colored or stoneware baking pan with nonstick cooking spray, then line with parchment paper so that there's an overhang on each side, and spray again with nonstick spray. Set aside.
In a large bowl, combine eggs, butter, granulated sugar, brown sugar, and vanilla extract and stir until smooth and combined.
Sift in flour, cocoa powder, espresso powder and salt and stir until just combined. Gently fold in ¾ cup chocolate chips - no more than 2 or 3 turns to mix it in.
Pour batter into prepared pan and use a spatula to spread it evenly. Top with remaining ¼ cup chocolate chips.
Bake for 25-30 minutes on the middle rack or until the tops of the brownies are set to the touch - for my oven, 28 minutes is perfect. Carefully remove from oven and let cool completely in the pan. Remove from pan, slice, serve and enjoy!
If using a glass baking pan, reduce the oven temperature to preheat at 325°F and bake for longer - likely around 32 minutes, but you'll need to keep a close eye on them depending on your oven. See the post body above for more information about making these in a glass pan.Make it a truly one bowl recipe by using a microwave safe bowl to melt your butter at 50% power as your first step. Then you can just add the rest of the ingredients and you don't need a second bowl or saucepan!Don't overmix. When the recipe calls for stirring until just combined, I'm serious. If you see a single streak of flour, stop stirring and then fold in the chocolate chips.Don't overbake, either. We're not going for cakey brownies, we're going for rich and fudgy, so take them out of the oven once the tops are just set.Get clean slices with this handy trick. Wait for the brownies to cool completely, warm your knife under hot water, wipe dry with a cloth, use one fluid movement for each slice across the pan, and then wipe the knife clean between each cut. Re-warm and dry between cuts as necessary as well.Even better, use a rocking pizza cutter. My favorite tactic is to lift the brownies out of the pan, place them on a cutting board, and use a rocking pizza cutter. It’s big enough to span the width and the length of the bars, so you get one long, even cut. Store in a covered airtight container at room temperature for up to 1 week.To make in a 9x13" pan, just double the recipe. The brownies will be ever so slightly less deep, but still delicious.To freeze, bake them according to the instructions and let them cool completely. Don't slice them into bars yet, and wrap them tightly in a layer of plastic wrap, then a layer of foil, and place in a resealable plastic bag. Store in the freezer for up to 3 months, then let come to room temperature before slicing into squares for serving.