It’s a classic kitchen showdown: cakey vs. fudgy. Our testers tasted both brownie varieties (poor us!), but only you can decide.
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Cal/Serv:
225
Yields:
12
Prep Time:
0
hours
10
mins
Cook Time:
0
hours
30
mins
Total Time:
0
hours
40
mins
6
tbsp.
unsalted butter
2
squares unsweetened chocolate
4
oz.
bittersweet chocolate
1
tsp.
instant espresso powder
1/4
c.
hot water
1/4
c.
Unsweetened cocoa powder
1
c.
sugar
2
large eggs
1
tbsp.
vanilla
c.
flour
1/2
tsp.
baking powder
1/4
tsp.
salt
- Heat oven to 350 degrees F. Line an 8-inch square baking pan with nonstick foil.
- In a large glass mixing bowl, melt butter and chocolate in a microwave oven on high 1 to 1 1/2 minutes; whisk until smooth.
- Dissolve espresso powder in hot water. Whisk in unsweetened cocoa powder. Whisk espresso mixture into chocolate mixture. Whisk in sugar, eggs, and vanilla.
- In a bowl, mix flour, baking powder, and salt. Stir into chocolate mixture until combined. Pour batter into prepared pan and bake 30 to 32 minutes, or until a pick inserted in the center comes out with moist crumbs. Cool completely in pan on a wire rack.
- Lift brownie from pan by foil ends to a cutting board. Cut into 12 brownies.
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