Coffee is known to enhance chocolate’s flavor when baking, which means there is no more perfect of a place than brownies to use your favorite from Partners! Our friends at Campbell & Co., opens in a new tab crafted this recipe for gooey, chocolatey, salt-topped brownies that come together in just a few minutes using simple ingredients.
This recipe calls for a large baking sheet - but you can also use a regular brownie pan, a fun-shaped tin, or even small ramekins for personal servings with an extra crispy crust. Happy baking!
Melt chocoalte with butter in a double boiler. Whisk to combine.
In a separate bowl, combine flour, cocoa powder, espresso powder and salt.
In a large bowl, whisk vanilla extract into the melted chocolate, along with the sugar.
Into the chocolate mixture, slowly whisk in eggs, 2 at a time until well incorporated.
Add dry ingredients to the chocolate mixture last, mixing until just combined.
Ready to bake?
Pour into 11x17" pan, lined with parchment paper and greased with butter or cooking spray. Spread into an even layer.
Bake at 325 F for 6 minutes, remove from oven and sprinkle with Maldon salt. Return to the oven and bake for 14 minutes. Brownies are done when a knife tip inserted into the middle comes out clean.
Let cool completely before cutting. Brownies can be cut 3x3" using a ruler guide.
Recipe Note
You can substitute a smaller brownie pan, shaped cake tin or small ramekins for the 11x17 pan, but you’ll need to monitor the brownies as they bake to ensure they do not overcook!
When we made this recipe, we substituted a heart shaped brownie pan and four single serve ramekins. Begin with 6 minutes, sprinkle salt, and then monitor in 5-10 minute intervals to ensure they are cooked through! If you prefer your brownies on the fudgier side, pull them out of the oven as soon as a knife or toothpick comes out nearly clean.
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