Ingredients
Equipment
Method
Prep the pan
- Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
Melt and combine wet ingredients
- Melt the unsalted butter in a medium saucepan over low heat, then remove from the heat.
- Whisk in the granulated sugar and light brown sugar until well combined.
- Whisk in the large eggs one at a time, then add the vanilla extract until the mixture becomes glossy.
Mix dry ingredients
- Sift together the unsweetened cocoa powder, all-purpose flour, espresso powder, and kosher salt.
- Fold the dry ingredients into the wet ingredients until just combined.
Add chocolate and bake
- Fold in the semi-sweet chocolate chips and dark chocolate chunks, reserving a few for the top.
- Spread the batter evenly into the prepared pan and sprinkle the reserved chocolate over the surface.
- Bake for 30–35 minutes at 350°F, until the edges are set and the center remains slightly soft, with a toothpick showing a few moist crumbs.
Cool and slice
- Cool the brownies completely in the pan before lifting them out and slicing into squares for clean edges and a fudgy texture.
Notes
For the crackly top, avoid overmixing after adding the dry ingredients and don’t overbake—keep the center slightly soft. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked brownies up to 2 months. For a dairy swap, use vegan butter in the same amount to keep the fudgy structure.