These brownies are rich, fudgy, and packed with chocolate flavor, perfect for any occasion.
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
Lining the pan with parchment paper makes it easier to remove the brownies after baking.
In a microwave-safe bowl, melt the butter and let it cool slightly.
Melting the butter ensures a smooth batter and a fudgy texture.
In a large mixing bowl, combine the melted butter and sugar, and beat until smooth.
Beating the sugar with the butter helps dissolve the sugar for a smoother batter.
Add the eggs and vanilla extract to the mixture and beat until fully incorporated.
Adding the eggs one at a time ensures they mix evenly into the batter.
Sift together the flour, cocoa powder, and espresso powder, then gradually add to the wet ingredients, mixing until just combined.
Sifting the dry ingredients prevents lumps and ensures an even distribution.
Fold in the chocolate chips gently with a spatula.
Folding gently prevents overmixing, which can make the brownies tough.
Pour the batter into the prepared pan and spread it evenly.
Spreading the batter evenly ensures uniform baking.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Avoid overbaking to maintain a fudgy texture.
Let the brownies cool completely in the pan before cutting into squares.
Cooling completely makes it easier to cut clean squares.
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