🍫 Double-Chocolate Espresso Brownies - Gluten Free* Katherine Hepburn Recipe Adapted

Recipe is for a 9 by 13 pan! Texture: Room temp = soft & gooey Chilled = dense & truffle-like Store: Airtight at room temp 4 days / fridge 1 week Freeze: Up to 3 months; thaw overnight in fridge or a few hours at room temp

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 325 °F (160 °C). Line an 8 × 13-inch pan with parchment, leaving overhang for easy lifting. 2. Melt butter in a medium saucepan (or small pot) over low heat. Remove from heat. 3. Whisk in cocoa powder and espresso powder until smooth and glossy. 4. Add sugar while mixture is still warm; whisk until the sugar is mostly dissolved and the mixture looks thick and shiny. 5. Let cool 5–7 minutes so it’s warm but not hot to the touch — this prevents the eggs from cooking. 6. Whisk in eggs one at a time, mixing just until incorporated. 7. Stir in vanilla and salt. 8. Sprinkle in the flour and cornstarch; fold gently until just combined — don’t overmix. 9. Fold in the semi-sweet and dark chocolate chips, reserving a small handful for the top. 10. Spread batter evenly in the prepared pan and sprinkle remaining chips over the surface. 11. Bake 45–50 minutes, until edges are set and center looks slightly soft. A toothpick should come out with moist crumbs (not clean). 12. Cool completely before lifting out and cutting into 1½-inch squares.