Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup dark roast coffee, strongly brewed and cooled
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 8 oz high-quality dark chocolate, chopped
- 1/2 cup white chocolate chips
- Sea salt flakes for finishing
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, greased lightly.
- Melt butter in a saucepan over low heat. Stir in sugar, cocoa powder, and brewed coffee until smooth. Remove from heat and stir in chopped dark chocolate until fully melted and glossy.
- Whisk in eggs and vanilla until just combined.
- Sift in flour, baking powder, and salt. Gently fold until no dry streaks remain — do not overmix.
- Pour batter into prepared pan and smooth top. Bake for 25–30 minutes until a toothpick comes out with moist crumbs (not wet batter).
- Cool completely in pan on a wire rack.
- Melt white chocolate chips gently in a microwave-safe bowl, 30-second intervals, stirring until smooth. Pipe bat shapes onto parchment paper and chill until firm.
- Cut brownies into rectangles, top with white chocolate bats, and finish with a pinch of sea salt.
Notes
- For extra depth, add 1 shot of cold espresso to the batter.
- Store in an airtight container at room temperature for up to 4 days, or freeze for up to 1 month.
- For a smoother finish, sieve cocoa and flour before adding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 245 Kcal
- Sugar: 26 g
- Sodium: 78 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 42 mg
