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Preheat your oven to 350°F. Line a square baking pan with parchment paper.

In a pan over low heat, melt the butter. Remove from heat and let it cool for a minute or two so it’s warm, not hot.

In a mixing bowl, whisk the warm butter, oil, granulated sugar, and brown sugar for a full minute until the mixture is glossy.

Add the eggs, egg yolk, and vanilla extract to the mixture. Whisk for another full minute until the mixture looks pale and slightly thick; this step is noted as contributing to the crackly top.

Sift the all purpose flour, cocoa powder, instant espresso, and salt into the wet mixture.

Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

Fold in about half of the dark chocolate chips and chunks.

Smooth the batter evenly into the prepared pan and sprinkle the remaining dark chocolate on top.

Bake for about 25-30 minutes. The edges should be set and puffed, and the center should look soft and slightly shiny but not liquid.

Remove from the oven and let cool for at least 30-45 minutes so it can fully set before slicing.

Once cooled, slice the brownies into squares.


Preheat your oven to 350°F. Line a square baking pan with parchment paper.

In a pan over low heat, melt the butter. Remove from heat and let it cool for a minute or two so it’s warm, not hot.

In a mixing bowl, whisk the warm butter, oil, granulated sugar, and brown sugar for a full minute until the mixture is glossy.

Add the eggs, egg yolk, and vanilla extract to the mixture. Whisk for another full minute until the mixture looks pale and slightly thick; this step is noted as contributing to the crackly top.

Sift the all purpose flour, cocoa powder, instant espresso, and salt into the wet mixture.

Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

Fold in about half of the dark chocolate chips and chunks.

Smooth the batter evenly into the prepared pan and sprinkle the remaining dark chocolate on top.

Bake for about 25-30 minutes. The edges should be set and puffed, and the center should look soft and slightly shiny but not liquid.

Remove from the oven and let cool for at least 30-45 minutes so it can fully set before slicing.

Once cooled, slice the brownies into squares.
