Directions
- 1Preheat the oven to 325°F (163°C) and grease or line an 8x8 or 9x9-inch pan with parchment paper.
- 2In a heatproof bowl, melt the butter and dark chocolate together until smooth. Let it cool slightly to avoid cooking the eggs.
- 3In a large bowl, whisk together the 2 whole eggs, egg yolk, and brown sugar until the mixture becomes pale, thick, and slightly frothy, about 2-3 minutes.
- 4Add the vanilla extract to the egg-sugar mixture and whisk to combine.
- 5Slowly pour the melted brown butter and melted chocolate mixture into the egg-sugar mixture, whisking constantly until smooth and shiny.
- 6Sift the brownie mix and cocoa powder into the wet mixture. Add the espresso powder and salt, then fold until just combined. Be careful not to overmix.
- 7Toss in the chopped chocolate and fold to incorporate. The batter should be thick, glossy, and fudgy.
- 8Pour the batter into the prepared pan and spread it evenly.
- 9Bake for 35-40 minutes, or until a toothpick inserted comes out with moist crumbs (not wet batter). Start checking around 30 minutes to avoid overbaking.
- 10Let the brownies cool in the pan for at least 1 hour to set the fudgy texture. Slice with a sharp knife for clean, perfect cuts. Enjoy!
Ingredients
- 1 box Betty Crocker Dark Chocolate Brownie Mix
- 2 large eggs
- 1 extra egg yolk
- 0.5 cup granulated sugar
- 0.5 cup unsalted butter melted
- 0.5 cup 70% dark chocolate melted
- 2 tbsp unsweetened cocoa powder
- 2 tsp vanilla extract
- 1 tbsp espresso powder
- 0.5 cup chopped milk chocolate
- 0.25 tsp salt
Equipment
8x8 or 9x9-inch panheatproof bowllarge bowlwhisksharp knife
Tips
- Let the brownies cool in the pan for at least 1 hour to set the fudgy texture.
- Slice with a sharp knife for clean, perfect cuts.
- You can reduce sugar to 1/3 cup if you want them less sweet.
- Espresso powder and salt enhance the chocolate flavor.
- Be careful not to overmix the batter.
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