Espresso Brownies

Based on Chow’s “Intense Brownies


All ingredients must be at room temperature.

  • 9 ounces bittersweet chocolate (not unsweetened)
  • 12 tablespoons unsalted butter (1.5 stick), at room temperature
  • 3 large eggs, at room temperature
  • 1.5 cup granulated sugar
  • 1.5 tablespoon unsweetened cocoa powder
  • 1.5 teaspoon vanilla extract
  • 1.5 teaspoon brewed espresso
  • 1 1/8 teaspoon kosher salt
  • 1.5 cup all-purpose flour


  1. Combine chocolate and butter in a medium saucepan and cook over medium-low heat, stirring frequently, until evenly melted.
  2. Remove from heat and let cool to room temperature.
  3. When it has cooled to room temperature, heat the oven to 350°F and arrange the rack in the middle.
  4. Line an 8-by-12-inch glass baking dish with aluminum foil (dull side facing you).
  5. Combine eggs, sugar, cocoa powder, vanilla extract, espresso, and salt in a large bowl and briefly stir until just evenly incorporated.
  6. Add cooled chocolate and mix until uniform in color.
  7. Add flour and stir until just incorporated (no white streaks should remain).
  8. Transfer batter to the prepared baking dish and bake until a tester inserted in the center of the brownies comes out clean, about 25 to 30 minutes.
  9. Remove from the oven and cool completely before cutting.

Makes 24 brownies. Store in airtight container for up to three days.


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