Ingredients
Scale
- 1 cup unsalted butter
- 8 ounces dark chocolate, chopped
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon strong brewed coffee (bourbon alternative)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper; grease lightly.
- Melt butter and dark chocolate in a heatproof bowl over simmering water, stirring until smooth. Let cool slightly.
- In a large bowl, whisk together sugar and eggs until pale and slightly thickened.
- Gradually mix in melted chocolate, vanilla extract, and coffee, stirring until fully combined.
- Sift together flour, cocoa powder, and salt; fold gently into chocolate mixture to avoid overmixing.
- Fold in chopped nuts if desired.
- Pour batter into prepared pan, spreading evenly.
- Bake for 30–35 minutes, checking with a toothpick for moist crumbs.
- Cool completely in pan for at least 30 minutes, then lift using parchment overhang and cut into squares.
Notes
Do not overbake to maintain fudgy texture.
Customize with chocolate chunks, caramel, or sea salt.
Use parchment paper for easy removal.
- Prep Time: 15
- Cook Time: 35