Sometimes, you just need chocolate. And there is no better chocolate treat than these ooey-gooey, chocolatey chewy brownies!
Now the debate of cakey vs. chewy rages on but, in my house, we eat our brownies chewy! I’m sure a cakey brownie would be eaten and not go to waste but my family only RAVES about chewy, super moist brownies. So that’s what we have here.
Trust me on this. Make these. Then hide some of them! They will disappear quickly and you need to have your own private stash!
One note: I use German sweet chocolate bars (3 whole bars) in these brownies. You can substitute another chocolate and they will still be heavenly! Think dark chocolate, semi-sweet, whatever you prefer (or whatever you have on hand when the craving hits!)
Prep Time: 15 minutes
Cook Time: 35 minutes
Yield: (1) 9×13 pan of brownies
- 1 1/4 cup all-purpose flour
- 1 teaspoon salt
- 2 TBSP unsweetened dutch processed cocoa powder
- 12 ounces german sweet chocolate, chopped
- 1 cup unsalted butter (2 sticks), cut each stick into about 16 small chunks to help it melt faster
- 1 teaspoon espresso powder
- 1½ cups granulated sugar
- ½ cup light brown sugar, packed
- 5 eggs, at room temperature
- 2 teaspoons vanilla extract
- Preheat the oven to 350° F. Grease the sides and bottom of a 9×13-inch baking pan then line the pan with parchment paper.
- In a medium bowl, whisk together the flour, salt, and cocoa powder.
- Place the chopped chocolate, butter and espresso powder in a double boiler or large bowl set over a saucepan of simmering water. Stir often, until the chocolate and butter are completely melted and smooth.
- Remove from heat, keeping the bowl over the water and add the sugars. Whisk until completely combined then remove the bowl from the pan. Let cool until mixture is close to room temperature.
- Add 3 of the eggs to the chocolate mixture and whisk until the eggs are combined with the mixture. Add the remaining eggs and whisk again until combined. Add the vanilla and stir. Do not overbeat the batter at this stage or your brownies will be more cakey than gooey!
- Add the flour mixture to the chocolate mixture. Using a rubber spatula, gently fold the flour mixture into the chocolate until just combined.
- Pour the batter into the prepared pan and smooth the top of the batter. Bake in the center of the oven for 35 minutes or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Rotate the pan halfway through the baking time to ensure an even bake. Let the brownies cool completely (if you have more patience than me!), then lift them out of the pan using the parchment paper. Cut into squares and serve.
- Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days (if they last that long!).