Ingredients
- 2 cuos unsalted butter
- 2 oz coconut oil, chopped
- 2 oz milk chocolate, chopped
- 2 oz 60% dark chocolate
- ⅔ cup 100% cacao powder (e.g., Hershey’s special dark, or Dutch process cocoa powder)
- 1 sachet instant espresso powder (½ oz)
- 1½ cup white sugar
- ½ cup packed brown sugar
- 3 large eggs
- 1 cup flour
- 1½ tsp salt
- 1½ tsp vanilla extract
Directions
Melt butter & chocolate. Sift dry ingredients, then whisk together.
Add sugar to melted butter and stir til just combined. Add vanilla & eggs, then whisk 1 minute. Add dry ingredients and fold with a spatula until dry streaks are incorporated, taking care not to overmix.
Grease a 9×9 pan and line with parchment. Bake in 325°F oven for 40-45 minutes, or until a toothpick draws with a thin layer of batter.
Cool on a rack until firm, then remove and allow to cool to room temp before slicing.
For brownie bites, liberally grease a nonstick mini muffin pan. Deposit approximately 1 tbsp of batter in each cup and bake at 325°F for 9-10 minutes, or until a toothpick draws with a thin streak of batter.
Brownies will continue to cook on their own, and should release with gentle encouragement by twisting them in the cup with the back of a butter knife or spoon before inverting over a cooling rack.
Refrigerate cooled briwnies overnight brownies to enhance fudginess.
Makes approximately 52 bites.