Ingredients
- 4 eggs
- 1 1/4 cups cocoa powder (I prefer Valrhona)
- 1 tablespoon vanilla (I prefer homemade)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground espresso (I prefer Coava)
- 2 sticks (16 tablespoons) unsalted butter + a little more for greasing the pan
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup dark chocolate chips (I prefer Guittard 63%)
- Maldon sea salt flakes for sprinkling on top (optional)
Directions
- Preheat oven to 350 and lightly grease a 9×13 pan with butter.
- Crack 4 eggs into a bowl and whisk them together with cocoa powder, vanilla, baking powder, salt, and espresso.
- Melt 2 sticks of butter in a pan or bowl, then add the sugar and whisk until some of the sugar is dissolved.
- Add the sugar butter mixture to the cocoa egg mixture and whisk until smooth.
- Add the flour and stir to combine.
- Add the chocolate chips and fold them into the batter.
- Pour the batter into the greased 9×13 and sprinkle sea salt along the top, if using.
- Bake for ~35 minutes or until the toothpick test comes out clean.
- Allow to cool before slicing and serving.