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Preheat the oven 350 degrees.
Spray a 9x9" metal pan with non stick spray. Set aside.
First, melt 1 1/2 cups of semi-sweet chocolate chips and 3/4 cup of salted butter together. Set aside to cool slightly.
Then sift 1/2 cup of flour, 3/4 cup of cocoa powder and 1/2 tsp of salt together in a small bowl. Set aside.
Next add four eggs, 1 3/4 cups of granulated white sugar, 1 tbsp of vanilla and the 2 tsp of dissolved instant coffee to a large bowl. Mix with an electric mixer for three minutes until the mixture is pale in color.
Then add the melted chocolate and butter to the sugar/egg mixture. Gently fold in the chocolate until combined.
Add in the dry ingredients and gently fold them in just until everything is combined together.
Pour the batter into the prepared pan.
Bake the brownies for 34-40 minutes, just until the center only wobbles slightly when the pan is shaken.
Let the brownies cool completely, for at least three hours, before cutting into them. They will finish baking as they cool. If you cut into them too soon they will seem under baked and very gooey. Once they are completely cool, remove the brownies from the pan and cut into 16 squares. Enjoy!