Ingredients
Scale
- 2 ½ cups plus 2 tablespoons all-purpose flour
- 1 ½ cups dutch-processed cocoa powder
- 5 cups chopped bittersweet chocolate
- 2 ¼ cups butter , diced
- 9 large eggs , cold
- 3 ¾ cups granulated sugar
- ⅓ cup vegetable oil
- 2 tablespoons vanilla extract
- 1 ½ tablespoons espresso powder
- 2 ¼ teaspoons salt
- 1 ½ cups chopped bittersweet chocolate
Instructions
- Preheat the oven to 350°F (180°C). Butter and line a 13 x 18 inch (33 x 46 cm) half sheet pan with parchment paper.
- In a medium bowl, sift together the flour and cocoa powder. Set aside.
- In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave for 1 minute, stir and continue heating in 30-second increments until melted. Allow to cool for 10 minutes.
- In the bowl of a stand mixer with a whisk attachment, whip the eggs, sugar, oil, vanilla extract, espresso powder, and salt on medium-high speed for 8 minutes until the mixture is thick and glossy.
- Reduce the mixer speed to medium, and gradually mix in the melted chocolate until incorporated.
- Fold in the flour mixture until just combined and spread the batter evenly into the prepared pan.
- Sprinkle the chopped bittersweet chocolate over the top.
Notes
Use cold eggs for better volume when whipped.
Ensure the chocolate is melted but not too hot before adding to the egg mixture.
For an extra kick, add a pinch of chili powder to the batter.
Nutrition
- Serving Size: 1 brownie
- Calories: 414
- Sugar: 32 g
- Sodium: 160 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 100 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.