Ingredients
Scale
- 6 oz dark or bittersweet chocolate, coarsely chopped (about 70% cacao)
- 1 cup (226 grams) unsalted butter (preferably European-style)
- 3 tablespoons (15 grams) black or Dutch-processed cocoa powder
- ½ teaspoon espresso powder
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ teaspoon fine sea salt
- 3 large eggs, room temperature
- ½ cup (100 grams) light brown sugar
- 1 ½ cups (180 grams) powdered sugar
- 2 teaspoons pure vanilla extract
- ½ cup (66 grams) all-purpose flour
- 1 ½ tablespoons granulated sugar for topping
- ½ teaspoon ground cinnamon for topping
Instructions
- Preheat oven to 350°F and prepare an 8×8 inch pan with parchment paper.
- Melt unsalted butter over medium heat, then add chocolate and spices until combined.
- In a separate bowl, whisk eggs and brown sugar until smooth.
- Combine the egg mixture with the cooled chocolate mixture, then add powdered sugar and vanilla.
- Fold in the flour until just combined and pour into the pan.
- Mix granulated sugar with cinnamon and sprinkle on top.
- Bake for 28-32 minutes until edges are set and center is slightly puffed.
- Cool for 60-90 minutes before cutting.
Notes
Using room-temperature eggs helps with emulsification for a smoother batter.
Keep an eye on baking time to ensure brownies remain fudgy.
For a crunch, consider adding chopped nuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg