Fantastic warm!

Feel free to take these Chocolate-Lover Fudgy Brownies
over the top by serving them with French vanilla bean ice cream alongside...

Servings: (12)
Prep: 15 Mins.
Bake 30 to 35 Mins.


3/4 cup semisweet chocolate chips
1⁄2 cup (1 stick) unsalted butter, cut into cubes
1 cup dark brown sugar, packed
1 teaspoon vanilla extract
2 large eggs, beaten
1/4 teaspoon instant espresso
Pinch of cayenne
3⁄4 cup + 2 tablespoons all-purpose flour
1⁄4 teaspoon double-acting baking powder (or regular)
1/4 teaspoon baking soda
1⁄4 teaspoon fine-grain sea salt
1⁄2 cup white chocolate chips

Post-bake finishing:
1/4 cup semisweet mini chocolate chips


Preheat oven to 350-degrees. Spray a glass 8x8" square pan with Bakers Joy; set aside.

In a heavy-bottom medium saucepan, melt chocolate and butter over low heat, stirring until smooth. Remove pan from heat and let cool for 10 minutes.

Stir in brown sugar and vanilla extract. Add beaten eggs, instant espresso, and cayenne, mixing well to combine.

Place a sieve over mixture, and sift flour, baking powder, soda, and sea salt into cooled mixture in saucepan. Gently fold, just until combined (do not over mix). Fold in white chocolate chips.

Pour batter into prepared pan.

Bake for 30 minutes for super moist, or up to 35 minutes for moist (do not over-bake). Remove from oven and, while hot, evenly sprinkle with semisweet mini chocolate chips.

Hot out of the oven
and immediately sprinkled with
semisweet mini chocolate chips...

Let brownies cool a minimum of 30 minutes before cutting into 12 equal squares. ~ Enjoy!


Glass baking dishes generally take more time than dark baking pans, so you might have to decrease your baking time if using a dark baking pan.

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