Ingredients
Scale
- 1 cup (226g) unsalted butter
- 2 1/4 cups (450g) semi-sweet chocolate chips
- 1 2/3 cups (350g) granulated sugar
- 4 large eggs
- 1 tbsp pure vanilla extract
- 3/4 cup (90g) unsweetened cocoa powder
- 1 cup (125g) all-purpose flour
- 2 tsp instant espresso powder
- 1/2 tsp salt
- 1/4 tsp baking powder
- Optional: edible gold dust, chocolate X-wing cookie for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- Melt butter and chocolate chips together in a microwave-safe bowl, stirring every 30 seconds until smooth. Let cool slightly.
- Whisk in sugar, then eggs one at a time, followed by vanilla.
- Sift in cocoa powder, flour, espresso powder, salt, and baking powder. Fold gently until just combined — do not overmix.
- Pour batter into pan. Swirl in edible gold dust for hyperspace effect if desired.
- Bake for 22–25 minutes, or until a toothpick inserted near the center has moist crumbs. Cool completely in pan.
- Use a Falcon-shaped cookie cutter or freehand to cut into shapes: two rounded saucers and a central sleek cockpit section. Dust with cocoa powder.
- Arrange pieces like the iconic ship on a wooden tray. Serve with coffee or a mini X-wing cookie.
Notes
- For clearer Falcon shapes, chill brownies for 30 minutes before cutting.
- Espresso powder intensifies chocolate flavor without making it taste like coffee.
- Store in an airtight container for up to 4 days — or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 285 Kcal
- Sugar: 24g
- Sodium: 98mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 62mg
