Mocha Chip Brownies
Studded with chunks of milk chocolate and injected with a jolt of espresso, these brownies from pastry chef Jennifer McCoy are a decadent treat.
One 9 x 13-inch pan of brownies
- 1 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 3/4 teaspoon salt
- 2 cups chopped dark chocolate
- 1 cup (2 sticks) unsalted butter
- 2 1/2 cups sugar
- 6 large eggs
- 3 tablespoons instant espresso powder
- 1 1/4 cups milk chocolate chips
Preheat oven to 325ºF. Butter a 9 x 13-inch pan and line with parchment paper.
Sift together the flour, cocoa powder, and salt. Set aside.
Fill a large saucepan with water and bring to a simmer. Place the chocolate and butter in a large heatproof bowl and set it on top of the water. Melt the chocolate and butter, gently stirring to combine. Remove the bowl from the heat and whisk in the sugar, eggs, and espresso powder. Gently fold in the dry ingredients. Stir in the milk chocolate chips.
Spread the batter evenly in the prepared pan and bake for approximately 20 minutes, or until well set.
Let cool to room temperature. Refrigerate for 1 to 2 hours to firm. Cut into desired shapes and let return to room temperature before serving.