• 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)


  1. Preheat oven to 350 and lightly grease a 9×13 pan with butter.
  2. Crack 4 eggs into a bowl and whisk them together with cocoa powder, vanilla, baking powder, salt, and espresso.
  3. Melt 2 sticks of butter in a pan or bowl, then add the sugar and whisk until some of the sugar is dissolved.
  4. Add the sugar butter mixture to the cocoa egg mixture and whisk until smooth.
  5. Add the flour and stir to combine.
  6. Add the chocolate chips and fold them into the batter.
  7. Pour the batter into the greased 9×13 and sprinkle sea salt along the top, if using.
  8. Bake for ~35 minutes or until the toothpick test comes out clean.
  9. Allow to cool before slicing and serving.