Espresso Chocolate Chunk Brownies

Espresso Chocolate Chunk Brownies - made September 14, 2022 from Baker by Nature 

1 1/4 cups all-purpose flour

1/4 teaspoon salt

2 1/2 tablespoons unsweetened cocoa powder

12 ounces semisweet chocolate, coarsely chopped

1 cup unsalted butter, cut into tablespoons

3 teaspoons instant espresso powder

2 cups granulated sugar

5 eggs, lightly beaten

1 tablespoon vanilla extract

2 cups chocolate chunks

1. Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with foil and lightly spray with nonstick cooking spray.
2. In a medium bowl, combine flour, salt and cocoa powder.
3. In the top half of the double boiler set over hot water, combine semisweet chocolate, butter and instant espresso powder. Whisk until completely melted and combined. 
4. Turn off the heat and add the sugar, whisking until completely combined. Remove the top half of the double boiler and wipe bottom free of moisture.
5. Add the eggs to the batter and whisk until just combined. Add vanilla and stir to combine. Add flour mixture and stir until just combined and mixture is glossy. Do not overbeat. Fold in chocolate chunks.
6. Pour batter into prepared pan and smooth top. Bake for 30 - 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely before cutting and serving.

Another good care package brownie, especially if you like coffee or espresso flavor amping up your chocolate. I'm not a coffee drinker myself but I love the smell of coffee and don't mind the flavor of it in baked goods.

We're getting into cooler temps where I live, although "cooler" is relative and just means it isn't triple digit temps anymore. Still not cool enough to risk ordering unsweetened chocolate through the mail but we're getting close. In the meantime, I'm still trying out more cocoa-powder-based recipes.

This one is good. It's nice and fudgy although a bit softer than my favorite recipe. The espresso isn't overwhelming but pairs well with the chocolate. It's a bit sweet so if you want more chocolate rather than sugar in the flavor profile, substitute a few ounces of unsweetened chocolate instead of the semisweet chocolate melted with the butter and espresso powder.