Photo: Antonis Achilleos; Prop Styling: Christine Keely; Food Styling: Chelsea Zimmer
Active Time:
30 Mins
Total Time:
2 Hours
Yield:
32 bars

We’ve created dozens of brownies over the years, but this decidedly grown-up dark chocolate version is our latest obsession. Bourbon and espresso make this rich, fudgy chocolate dessert  even more decadent. For a kid friendly—but still delicious—option, you can skip those two ingredients.

How to Make It

Step 1

Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with baking spray with flour. Bring a medium pot with 1 inch of water to a simmer over low. Set a medium-size heatproof glass bowl over pot. Add chopped bittersweet chocolate and butter to bowl; cook, stirring occasionally, until melted, about 2 minutes. Remove from heat; cool slightly, about 10 minutes.

Step 2

Whisk eggs, granulated sugar, brown sugar, bourbon, and espresso granules into cooled chocolate-butter mixture until well combined. Stir in flour and kosher salt until combined. Pour half of the batter into prepared pan. Sprinkle with 1 cup of the chopped semisweet chocolate. Top with remaining batter, smoothing with an offset spatula. Sprinkle with remaining 1 cup chopped semisweet chocolate.

Step 3

Bake in preheated oven until center is set, about 25 minutes. Remove from oven; sprinkle with flaky sea salt. Cool completely in pan, about 1 hour. Slice into 32 bars.

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