Lighter more airy versions of traditional brownies…like a very rich indulgent chocolate cake!
230 gms unsalted butter, melted
400 gms sugar
100 gms Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
1 teaspoon espresso powder (optional)
5 large eggs
1/2 cup water
1 1/2 cups (180g) All-Purpose Flour
1 cup chopped walnuts (optional)
1 cup semi sweet chocolate chips
Combine the melted butter and sugar. Stir in the cocoa, salt, baking powder, vanilla, and espresso powder.
Beat in the eggs one at a time. Scrape the bowl, then add the water, stirring until smooth.
Add the flour, nuts, and chips, stirring until thoroughly combined.
Spoon the batter into the prepared pan.
Bake the brownies for about 30 minutes at 350F until a toothpick inserted into the center comes out clean, or with a few moist crumbs attached. Cool completely before cutting pieces.