Ingredients

Scale

1 ounce semi-sweet chocolate (28g)
3 ounces high-quality dark chocolate (60-70% cocoa (85g) – I prefer Lindt or Valrhona)
10 tablespoons unsalted butter (140g)
¾ cup sugar (about 165g)
2 eggs (at room temperature)
1 teaspoon instant coffee mixed with 1 tablespoon hot water
½ cup all-purpose flour (about 65g)
⅓ cup cocoa powder (about 35g – Dutch-processed works best, like Valrhona)
¾ teaspoon salt
2 ounces chocolate chips or chopped chocolate of choice (55g, mix of milk chocolate and semi-sweet)

Instructions

Preheat your oven to 335°F (conventional) and line a 9” baking pan with parchment paper, lightly coated with butter or oil.
Melt 1 ounce semi-sweet and 3 ounces dark chocolate with the butter in a microwave-safe bowl using 20-second increments, stirring in between. Don’t overheat.
Whisk eggs and sugar on medium-high speed until thick and ribbony (3-5 minutes).
Pour the melted chocolate and butter into the egg and sugar mixture, gently whisk at low speed until combined.
Mix instant coffee with hot water, pour in, and gently fold into the batter.
Sift in flour, cocoa powder, and salt. Gently fold dry ingredients into the wet using a rubber spatula, being careful not to knock out the air.
Lastly, fold in the chopped chocolate or chocolate chips.
Pour the batter into the lined pan, spread evenly, and add more chocolate chunks on top if desired.
Bake immediately for 20-25 minutes (around 22 minutes is good for me).
Let cool to room temperature, cut with a sharp knife, and serve!

Notes

– Quality ingredients matter! I use Lindt or Valrhona dark chocolate and Valrhona Dutch-processed cocoa powder.
– These brownies are on the darker side, not too sweet, so don’t reduce sugar. For a darker flavor, use all 4 ounces of dark chocolate.
– Don’t skip the coffee; it enhances the chocolate flavor.
– Be cautious not to overbake; aim for a slight jiggle when taken out. A toothpick should come out with moist crumbs, not wet batter. Enjoy your brownie bliss!