1Preheat the oven to 325°F (163°C) and grease or line an 8x8 or 9x9-inch pan with parchment paper.
2Preheat the oven to 325°F (163°C) and grease or line an 8x8 or 9x9-inch pan with parchment paper.
3Preheat the oven to 325°F (163°C) and grease or line an 8x8 or 9x9-inch pan with parchment paper.
4In a heatproof bowl, melt the butter and dark chocolate together until smooth. Let it cool slightly to avoid cooking the eggs.
5In a heatproof bowl, melt the butter and dark chocolate together until smooth. Let it cool slightly to avoid cooking the eggs.
6In a heatproof bowl, melt the butter and dark chocolate together until smooth. Let it cool slightly to avoid cooking the eggs.
7In 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.
8In 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.
9In 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.
10Add the vanilla extract to the egg-sugar mixture and whisk to combine.
11Add the vanilla extract to the egg-sugar mixture and whisk to combine.
12Add the vanilla extract to the egg-sugar mixture and whisk to combine.
13Slowly pour the melted brown butter and melted chocolate mixture into the egg-sugar mixture, whisking constantly until smooth and shiny.
14Slowly pour the melted brown butter and melted chocolate mixture into the egg-sugar mixture, whisking constantly until smooth and shiny.
15Slowly pour the melted brown butter and melted chocolate mixture into the egg-sugar mixture, whisking constantly until smooth and shiny.
16Sift 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.
17Sift 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.
18Sift 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.
19Toss in the chopped chocolate and fold to incorporate. The batter should be thick, glossy, and fudgy.
20Toss in the chopped chocolate and fold to incorporate. The batter should be thick, glossy, and fudgy.
21Toss in the chopped chocolate and fold to incorporate. The batter should be thick, glossy, and fudgy.
22Pour the batter into the prepared pan and spread it evenly.
23Pour the batter into the prepared pan and spread it evenly.
24Pour the batter into the prepared pan and spread it evenly.
25Bake 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.
26Bake 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.
27Bake 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.
28Let 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!
29Let 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!
30Let 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
1 box Betty Crocker Dark Chocolate Brownie Mix
1 box Betty Crocker Dark Chocolate Brownie Mix
2 large eggs
2 large eggs
2 large eggs
1 extra egg yolk
1 extra egg yolk
1 extra egg yolk
0.5 cup granulated sugar
0.5 cup granulated sugar
0.5 cup granulated sugar
0.5 cup unsalted butter melted
0.5 cup unsalted butter melted
0.5 cup unsalted butter melted
0.5 cup 70% dark chocolate melted
0.5 cup 70% dark chocolate melted
0.5 cup 70% dark chocolate melted
2 tbsp unsweetened cocoa powder
2 tbsp unsweetened cocoa powder
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract
2 tsp vanilla extract
2 tsp vanilla extract
1 tbsp espresso powder
1 tbsp espresso powder
1 tbsp espresso powder
0.5 cup chopped milk chocolate
0.5 cup chopped milk chocolate
0.5 cup chopped milk chocolate
0.25 tsp salt
0.25 tsp salt
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.