Fudgey Dutch-Process Cocoa Brownies

Ingredients

• ½ cup unsalted butter

• 1 cup granulated sugar

• 2 large eggs, plus 1 yolk, room temp

• 1 tsp vanilla extract

• ¾ cup Dutch-process cocoa powder

• ½ cup all-purpose flour

• ½ tsp salt

• ¼ tsp espresso powder 

• ½ cup chocolate chips or chunks (optional but encouraged)

Instructions

1. Heat oven to 325°F. Line an 8×8-inch pan with parchment.

2. Melt butter gently (microwave or stovetop).

3. Bloom the cocoa:

4. Stir the hot butter into the cocoa powder until smooth and glossy. This step = max chocolate flavor.

5. Add sugar and mix well.

6. Beat in eggs + vanilla until the batter looks thick and shiny.

7. Fold in flour, salt, espresso powder (and chips if using). Don’t overmix.

8. Spread into pan and smooth the top.

9. Bake 22–28 min until edges are set and a toothpick comes out with moist crumbs (not wet batter).