Ingredients:

  • 1 cup (2 sticks, 226g) unsalted butter, plus more for greasing the pan
  • 8 ounces (227g) bittersweet chocolate (60-70% cacao), chopped
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 4 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 teaspoon (2.5ml) espresso powder (optional, but highly recommended)
  • 1 cup (120g) all-purpose flour
  • 1/4 teaspoon (1.25ml) baking powder
  • 1/4 teaspoon (1.25ml) salt
  • 1/2 cup (50g) walnuts or pecans, chopped (optional)
  • 2 tablespoons(25g) unsalted butter
  • 2 tablespoons (30g) heavy cream or whipping cream
  • 2 ounces (57g) bittersweet chocolate (60-70% cacao), chopped
  • 1 tablespoon(12g) corn syrup

Instructions:

  1. Preheat oven to 325°F (160°C). Grease a 9x9 inch baking pan with butter and line with parchment paper, leaving an overhang on two sides.
  2. Melt the butter and chocolate in a double boiler (or heatproof bowl set over simmering water), stirring until smooth. Remove from heat and let cool slightly.
  3. Whisk in the granulated and brown sugars until well combined.
  4. Beat in the eggs one at a time, then stir in the vanilla extract and espresso powder (if using). The batter should be smooth and glossy.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
  7. Stir in the chopped walnuts or pecans, if using.
  8. Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  9. In a microwaveable bowl add the butter, cream, corn syrup, and chocolate. Melt for 30 seconds, stirring in between, until melted. Pour onto the brownies, creating an even layer on top of the brownies.
  10. Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into 16 squares.