Ingredients
10 tbspunsalted buttercut into ½-inch slices
1¼cupscane sugar
¾cupnatural unsweetened cocoa powder
½tspfine sea salt
¼tspbaking powder
½tspespresso powderor very finely ground coffee, optional
2large eggscold
1½tspvanilla extract
⅔cupwhite whole wheat flouror flour of choice
2⅓ozdark chocolateor semi-sweet chocolate, roughly chopped, or ⅓ cup chocolate chips
Preparation
Preheat the oven to 325 degrees F with a rack in the lower third of the oven.
Line an 8-inch square baking pan with two criss-crossed pieces of parchment paper, with the paper long enough to go up the sides a couple of inches.
Grease the parchment paper.
Melt the butter in a medium-sized saucepan over medium heat.
Continue to cook the butter, while whisking constantly, until it’s a pale golden brown, for 10 minutes.
Remove the pan from heat and stir in the sugar.
Add the cocoa powder, sea salt, baking powder and espresso powder.
Stir until the ingredients are thoroughly incorporated, then let the mixture cool for 5 minutes.
Add the eggs one at a time, beating vigorously with a wooden spoon or silicone spatula after each one.
When the mixture looks thick and well blended, add the vanilla extract and the flour.
Stir until there are no streaks of flour left.
Beat vigorously for 50 strokes with the wooden spoon or spatula.
The mixture should be slightly warm.
Fold in the chocolate chunks or chips.
Spread the batter in the lined pan, then use a knife to make light swirls in the top of the batter.
Bake on the lower rack for about 25 minutes or until a toothpick inserted in the center comes out mostly clean.
Cool the brownies in the pan on a baking rack.
Once the brownies cooled, lift the edges of the parchment paper and transfer the brownies to a cutting board.
Use a sharp chef’s knife to cut the brownies into 16 or 25 squares.
Serve, and enjoy!
