Dark Chocolate Cinnamon Espresso Brownies

For me, these are migraine inducing. They are extremely rich, incredibly chocolatey, and absolutely to die for. Often requested by friends 🙂

1 cup unsalted butter melted (227g)
2 1/4 cups sugar (447g)
1 1/4 cups dark baking cocoa (106g) I use Hershey’s Special Dark
1 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoon espresso powder
1 tablespoon Vietnamese cinnamon
1 tablespoon (14g) vanilla
4 eggs large
1 1/2 cups (177g) all purpose flour
2 cups (283g) dark chocolate chips (I like Ghiradelli bittersweet chips)

Pre-heat the oven to 350 degrees.

In a medium-sized saucepan set over low heat, melt the butter, then add the sugar, stirring to combine. Heat the mixture briefly, just until it’s hot throughout; it’ll become shiny looking as you stir it.

Stir in the cocoa, salt, baking powder, espresso powder, and cinnamon.

Whisk in the eggs, stirring until smooth. Add the flour, again stirring until smooth. Fold in the chocolate chips.

Spoon the batter into the pan, spreading it to the edges.

Bake the brownies for about 40 minutes, or until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges, and just barely set in the center.

Remove from the oven and allow to cool completely in the pan before cutting.

CJ Tinkle

Your feedback is always welcome! If you have a question, I will respond to it here.