Blackout Brownies
Rich, fudgy, and decadently chocolatey brownies with a crispy top layer and gooey center, perfect for any chocolate lover.
Servings: 12 servings
Calories: 300kcal
Ingredients
Brownie Mixture
- 1 cup unsalted butter Melted to create that desired moist, fudgy texture.
- 2 cups granulated sugar Adds sweetness and balances the cocoa.
- 1 cup dark brown sugar Provides a hint of caramel flavor that complements the cocoa.
- 4 large eggs Binds the ingredients and contributes to the richness.
- 1 tablespoon vanilla extract Enhances flavor with a comforting aroma.
- 1 cup unsweetened dark cocoa powder The star of the show, bringing deep chocolate flavor.
- 1.5 cups all-purpose flour Adds structure and balances moisture.
- 1 tablespoon instant espresso powder Intensifies the chocolate flavor without making it taste like coffee.
- 1 teaspoon ground cinnamon Offers warmth and depth to this rich dessert.
- 1 teaspoon salt Enhances sweetness and balances flavors.
- 1.5 cups semisweet chocolate chips For those gooey pockets of chocolate goodness.
Instructions
Preparation
- Melt the butter in a saucepan over medium heat, then stir in granulated and dark brown sugars until smooth.
- Add the eggs one at a time, mixing thoroughly after each addition, followed by the vanilla extract, espresso powder, and cinnamon.
- In a separate bowl, whisk together cocoa powder, flour, and salt; gradually add to the wet mixture and fold in chocolate chips.
Baking
- Preheat oven to 350°F (175°C). Pour batter into a greased 9×13-inch baking pan and spread evenly.
- Bake for 30-35 minutes until edges are set and a toothpick comes out with a few moist crumbs.
Cooling
- Allow brownies to cool completely in the pan, then slice into squares and serve.
Notes
For added flavor, sprinkle flaky sea salt on top before baking or serve warm with ice cream. Store in an airtight container for freshness.