Directions
- 1Preheat your oven to 335F and line a 9” baking pan
- 2Melt the butter, 1 oz semi sweet and 3 oz dark chocolate in a microwave safe bowl, using 20 second increments in the microwave and stirring in between. Don’t overheat this mix
- 3In the meanwhile, whisk eggs and sugar on a standing mixer at medium-high speed until you achieve a light, thick & ribbony mixture
- 4Pour the chocolate & butter mix into the eggs and sugar and fold in gently
- 5Mix the instant coffee with hot water, and pour in. Gently fold
- 6Sift in flour, cocoa powder and salt, fold in
- 7Lastly, add 2 oz chocolate chips and fold
- 8Pour the batter into the lined pan. Add more chocolate on top if you’d like
- 9Bake for 20-25 min
- 10Let cool, cut & serve!!
Ingredients
- 1 oz semi sweet chocolate
- 3 oz dark chocolate (60-70% cocoa)
- 10 tbsp unsalted butter
- 0.75 cup sugar
- 2 eggs, room temperature
- 1 tsp instant coffee mixed with hot water
- 0.5 cup all purpose flour
- 0.33 cup cocoa powder (best to use Dutch processed)
- 0.75 tsp salt
- 2 oz chocolate chips or chopped chocolate of choice (I mix milk and semi)
Equipment
9” baking panmicrowave safe bowlstanding mixer
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