Ingredients:

  • 1 cup (225g) unsalted butter, melted and hot
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) light brown sugar, packed
  • 4 oz (115g) semi-sweet chocolate, chopped finely
  • 3 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 tsp espresso powder
  • 75g Dutch-process cocoa powder
  • 95g all-purpose flour
  • 1/2 tsp sea salt
  • 175g semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Combine the 225g butter and 115g chopped chocolate in a bowl. Heat until the mixture is glossy and smooth.
  3. Whisk in the granulated and brown sugars while the butter is still hot. Note: This helps dissolve the crystals for the crinkle top.
  4. Stir in the 1 tbsp vanilla and 1 tsp espresso powder.
  5. Add the 3 eggs one at a time, whisking vigorously after each. The batter should look shiny and thick.
  6. Gently fold in the 75g cocoa, 95g flour, and 1/2 tsp salt. Stop as soon as no flour streaks remain.
  7. Fold in the 175g chocolate chips.
  8. Pour into the pan and bake for 25 minutes. The center should still have a slight jiggle.
  9. Let them sit in the pan for at least 30 minutes. Note: Carryover cooking finishes the center perfectly.