Perfect Fudge Brownies

Perfect Fudge Brownies

• • 1/2 cup unsalted butter

  • 1/2 cup semi-sweet or bittersweet chocolate chips

  • 1 cup granulated sugar

  • 3/4 cup unsweetened cocoa powder (preferably Hershey's "Special Dark")

  • 1/2 teaspoon salt

  • 1/2 tablespoon espresso powder

  • 1/2 tablespoon vanilla extract

  • 2 eggs

  • 1/3 cup all-purpose flour

Baker's Note: For a bigger batch, double the recipe and bake in a 9x13 pan.

Preheat the oven to 325. Line a square 8x8 baking dish with parchment paper so that the paper hangs over two sides. Spray with non-stick spray.

Melt the butter in a saucepan over medium low heat. Stir in the chocolate chips and sugar and stir until melted and smooth; remove from the heat. Stir in the cocoa powder, salt, espresso powder and vanilla. Beat in the eggs, one at a time, until well combined, then stir in the flour just until moistened.

Use a spatula to spread the batter evenly into the pan. Bake for 25-30 minutes; the top will be slightly puffed.

Cool completely on a wire rack before cutting or spreading with frosting. For easy removal from the pan, lift the parchment paper by the overhang to remove the brownies from the pan, set on a cutting board and cut into squares.

Yields 9-12 brownies

Recipe from Curly Girl Kitchen