Ingredients
- 1 1/4 cups (2 1/2 sticks) unsalted butter
- 2 1/2 cups powdered sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 1/2 tsp instant espresso powder
- 3/4 cup all-purpose flour
- 1 cup Dutch-processed cocoa powder
- 1 tsp kosher salt
Make the Brownie Batter
First, preheat your oven to 350 F and line an 8×8 inch pan with parchment paper, leaving an overhang on the sides.
In a medium, microwave-safe bowl, combine the butter and the powdered sugar.
Melt them together in the microwave in ~30-second intervals, whisking well after each one, until the mixture is completely smooth and the sugar has dissolved. This usually takes 4-5 rounds.
In a large bowl, beat the eggs on medium speed for ~4-5 minutes until they’re a pale yellow color and look foamy.
With the mixer on medium, pour the hot butter and sugar mixture into the whipped eggs. Mix for another two minutes. Then, mix in the vanilla and instant espresso powder.
Combine and Bake
In a separate bowl, whisk together the flour, cocoa powder, and kosher salt.
Add the dry ingredients to the wet mixture and gently fold with a spatula until a batter forms. Be careful not to knock out all the air you just whipped into the eggs.
Pour the batter into your prepared pan and spread it into an even layer.
Bake for ~40-45 minutes. The edges will look set, and a toothpick inserted into the center should come out with moist crumbs, but not wet batter.
Let the brownies cool in the pan for at least ~20 minutes before you try to slice them.
Classic Fudgy Brownies
Ingredients
- 1 1/4 cups unsalted butter 2 1/2 sticks
- 2 1/2 cups powdered sugar
- 4 large eggs at room temperature
- 2 tsp vanilla extract
- 1 1/2 tsp instant espresso powder
- 3/4 cup all-purpose flour
- 1 cup Dutch-processed cocoa powder
- 1 tsp kosher salt
Instructions
- Preheat oven to 350°F. Line 8×8 inch pan with parchment paper, leaving overhang.
- Microwave butter and powdered sugar in 30-second intervals, whisking between each, until smooth and sugar dissolves.
- Beat eggs until pale and foamy, about 4-5 minutes.
- Pour hot butter mixture into eggs while mixing on medium speed. Mix 2 minutes.
- Add vanilla and espresso powder, mix to combine.
- Whisk together flour, cocoa powder, and salt.
- Fold dry ingredients into wet mixture until just combined.
- Pour batter into prepared pan, spread evenly.
- Bake 40-45 minutes until edges are set and toothpick has moist crumbs.
- Cool in pan 20 minutes before slicing.
Notes
