⏳ Yield & Time

Yield: 16 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

🍽 Ingredients

• 1 ½ cups All-purpose flour
• ¾ cup Unsweetened cocoa powder
• 2 teaspoons Espresso powder
• 1 ½ teaspoons Baking powder
• ½ teaspoon Salt
• 1 ½ cups Granulated sugar
• ¾ cup Packed light brown sugar
• ½ cup Unsalted butter, softened
• 2 Large eggs
• 1 teaspoon Vanilla extract
• 1 cup Semisweet chocolate chips
• ½ cup Heavy cream
• 4 ounces Dark chocolate, chopped

📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour your 9x13 inch baking pan, or line it with parchment paper for easier removal later. This step is crucial for preventing sticking!
2. In a large mixing bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, salt, and sugar. Make sure there are no clumps of espresso powder or cocoa, ok? Whisk until thoroughly combined. It's kinda like a magic spell, honestly!
3. In a separate bowl, using a stand mixer or hand mixer, cream together the butter and sugars until light and fluffy. Scrape down the sides of the bowl as needed. This step makes the brownies extra delicious!
4. Beat in the eggs one at a time, then stir in the vanilla extract. Mix until well incorporated. Don't overmix—you'll end up with tough brownies, boo hoo!
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Again, don't overmix! You'll get a better texture if you're gentler here.
6. Pour the batter into the prepared baking pan and spread evenly. The batter might be a little thick—that's fine!
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Be careful not to overbake. Overbaked brownies are sad brownies.
8. Let the brownies cool completely in the pan before frosting. Trust me, this step is very important! Once they're cool you can either try to slice it to eat the whole thing or serve it in pieces.
9. While the brownies are cooling, make the ganache: In a double boiler or heat-safe bowl set over a saucepan of simmering water, combine the chocolate and heavy cream. Stir occasionally until the chocolate is melted and the mixture is smooth and glossy. Don't let the water boil!
10. Once the brownies are completely cool, pour or spread the ganache evenly over the top. Spread it to make sure it covers all of the brownies. Use an offset spatula or butter knife to smooth out the ganache if needed. Try not to lick the spoon, but you do you.
11. Let the ganache set for at least 30 minutes before cutting and serving. If you're impatient (like me!), you can chill it in the refrigerator for 15-20 minutes to speed up the setting process. But, if you wait, they taste better!

📝 Notes

• Make sure your butter is softened but not melted. Room temperature is perfect!
• Don't overmix the batter! Overmixing will lead to tough brownies.
• Let the brownies cool completely before frosting.
• Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Yum!