Preheat the oven to 350° and line an 8×8-inch glass pan*** with parchment paper, or grease well with butter. Melt the butter and baking chocolate together in a microwave safe bowl. Microwave in 15 second intervals, whisking between each interval. When fully melted, whisk in the sugar. Mix the brownie batter: Add the melted butter, coffee, egg, instant espresso (if using), & vanilla extract to a medium mixing bowl. Using a wooden spoon, stir until fully combined. Add in the brownie mix. Stir until just combined. Transfer the brownie batter to the prepared baking pan, spreading into a uniform layer. Instructions. Preheat the oven to 350 and prepare an 8 inch square pan by lining it with parchment or foil. In a small bowl, stir together the flour and the cocoa until well combined, then set aside. In a large bowl, combine the melted butter, sugar, salt, and vanilla, and whisk together. Add anywhere from 1/2 cup to 3/4 cup to the batter. Any more and they won’t bake properly. 5. Add More Powder. Just a tablespoon of espresso powder (instant espresso) or instant coffee or 1/4 cup of more cocoa powder will add an intense fudgy flavor to your brownies. Add 4 room temperature eggs and 1 cup melted butter to the brownie mix, plus 1 teaspoon vanilla extract if desired. Stir well. Pour into a greased 9×13-inch pan and bake at 350°F. If you prefer a smaller batch of brownies in an 8×8-inch pan, you can make a half recipe. Just use 1 ¾ cups plus 2 tablespoons of brownie mix plus 2 eggs and ½ Preheat oven to 350 degrees. In a medium sized bowl, add melted butter, granulated sugar and brown sugar and mix with your hand mixer on medium speed. Add eggs one at a time, mixing after each addition to incorporate. Mix well! (see notes below) Mix in oil and vanilla extract. ktjt.

how to make brownies from scratch