Name: Double Chocolate Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: Arm & Hammer Fridge-N-Freezer Baking Soda; Peet's Coffee Espresso Capsules for Nespresso Original Line, Crema Scura Medium Roast; Toll House Semi Sweet Mini Morsels; Gold Medal All Purpose Flour with Resealable Bag; Morton Lite Salt; Value Corner Vanilla Flavor, Imitation; Challenge Butter, Unsalted, European Style; O Organics Cane Sugar, Granulated, Organic; Guittard Cocoa Powder, Cocoa Rouge, Unsweetened; Crunch Easter Flatback Egg

Preheat oven to [wprm-temperature value="350" unit="F"]. Prepare a 9x13 baking dish with parchment paper and non-stick cooking spray. Set aside.

In a small saucepan, melt together the unsalted butter and granulated sugar. Allow the mixture to become reach [wprm-temperature value="110" unit="F"] to [wprm-temperature value="120" unit="F"], this makes the tops shiny and crackly.

NOTE: No thermometer? The butter should be melted and sitting on top of the wet, glossy sugar. It should be warm but not boiling.

While the butter and sugar melts, whisk together the eggs, unsweetened cocoa powder, espresso powder, baking soda, and salt.

Slowly add warm butter/ sugar mixture and keep whisking until smooth and fully incorporated.

Add all-purpose flour and semi-sweet chocolate chips, fold by hand until incorporated.

Pour brownie batter into the prepared baking dish and smooth it out until it reaches the edges and is in an even layer.

Bake for 25 to 30 minutes, or until a toothpick test comes out with few wet crumbs. Allow the Double Chocolate Brownies to cool at least 30 minutes before cutting into 24 slices and serving.

Double Chocolate Brownies

Serves 24

15 mins prep

30 mins cook

45 mins total

What you need

How to make

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