Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons (15g) instant espresso powder
  • 1/2 cup (1 stick, 113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) milk
  • 1/2 cup (85g) chocolate chips (optional)
  • 1/4 cup chopped walnuts or pecans (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, salt, and instant espresso powder.
  3. In a large bowl, combine melted butter, granulated sugar, and brown sugar. Whisk until smooth.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in chocolate chips and/or nuts (if using).
  7. Pour batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  8. Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.