These brownies are rich, fudgy, and perfect for any chocolate lover.
Preheat your oven to 325°F (165°C) and line a 9-inch square baking pan with parchment paper.
Lining the pan with parchment paper makes it easier to remove the brownies after baking.
In a small bowl, whisk together the flour and salt. Set aside.
Whisking the dry ingredients ensures they are evenly distributed.
Melt the butter and chocolate together in a saucepan over low heat, stirring frequently. Once melted, remove from heat and stir in the cocoa powder, sugar, espresso powder, and vanilla extract.
Stir constantly to prevent the chocolate from burning.
Add the eggs one at a time to the chocolate mixture, stirring well after each addition.
Adding eggs one at a time ensures they are fully incorporated.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Do not overmix to avoid tough brownies.
Pour the batter into the prepared pan and spread it evenly.
Use a spatula to smooth the top for even baking.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Check the brownies a few minutes before the minimum baking time to avoid overbaking.
Allow the brownies to cool completely in the pan before cutting into squares.
Cooling completely helps the brownies set and makes cutting easier.
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