Chocolatey, fudgey goodness
Ingredients
6 Tbsp unsalted butter
1/4 Cup chopped dark chocolate (or chocolate chips)
3/4 - 1 Cup white sugar
2 large eggs (+ 1 yolk)
1/4 tsp espresso powder (optional)
1 tsp pure vanilla extract
1/2 tsp salt
1/2 Cup cocoa powder (sifted)
1/2 Cup all-purpose flour
1/2 Cup chocolate chips
Flakey Sea Salt
Instructions
Preheat oven to 350 degrees. Grease and/or parchment an 8x8 square pan.
Melt butter and chopped dark chocolate in the microwave (30 second intervals) or in a double boiler.
Whisk in the sugar. Continue to whisk until mixture is cool enough to add eggs. Mix in eggs one at a time.
Whisk in the espresso powder, vanilla, salt, and cocoa powder until smooth. Fold in the flour until no streaks remain.
Fold in the chocolate chips. Pour batter into prepared pan. Bake for 27-30 min or until a toothpick inserted in the center comes out clean or with only a few crumbs.
Sprinkle with flakey sea salt while still warm.
Serve warm or store in an airtight container for up to 5 days.
Notes
I added the extra egg yolk, you can skip it if you want.
Recipe is easy to double and will bake in a 9x13 pan.
Original recipe can be found here.
If you make these, be sure to tag me with either @bakingwithllama or #bakingwithllama and tag @katiebirdbakes on Instagram.
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