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Preheat oven to 350 degrees. Line a 9x9 (or 8xsquare baking pan with foil or parchment paper, or grease with baking spray. Set aside.
Over a double broiler or in a large microwave safe bowl, melt butter and semi-sweet chocolate together. If melting in the microwave, melt in 30-second increments, stirring after each hit in the microwave.
Once the chocolate has melted, allow the mixture to cool 8-10 minutes.
After the chocolate has cooled slightly, add in the granulated sugar and eggs. With a whisk or rubber spatula, mix in the sugar and eggs very well.
Next, add in the vanilla extract and espresso powder. Mix until combined.
Add in all purpose flour, salt, baking powder, and unsweetened cocoa powder. Stir until well combined.
Add in canola oil, and stir until combined.
Lastly, add in 1 cup of milk chocolate chips. Stir until combined.
Spread the brownie batter into your prepared baking pan.
Sprinkle 1/4 cup of semi-sweet chocolate chips over the top of the batter. With your rubber spatula, press the semi-sweet chocolate chips into the brownie batter and give the batter a final spread, making sure it’s in an even layer in the baking dish.
Bake for 25- 30 minutes, or until a cake tester comes out clean with just a few fudgy crumbs stuck to it.
Allow to cool before cutting into squares.
Store leftovers in an airtight container at room temperature.