This brownie recipe is super rich fudgy, and gooey with a perfectly cracked on the top and loaded with lot of chocolate. This brownie is super easy to make and perfect.
Preheat your oven 350F or 180 degrees C and place the oven rack in the center of the oven .
Line a 9/9 pan with parchment paper or butter paper.
In a medium bowl whisk together the flour baking powder salt and coco powder and set a side.
In large mixing bowl pour melted butter add sugar whisk together until smooth for about 1 minute.
Now add egg one at a time mix it well , add vanilla extract whisk for 1 minute.
Now add melted chocolate and coffee mix it well until combine and smooth.
Now sprinkle the dry mix over the wet mix and stir until well combine.
Pour the beater into a prepared pan and smooth out.
Bake in the preheated pan for 30 minutes, let cool in a pan before slicing.
For thicker brownie bake in 7/11 inch pan for 40 minutes. For thinner brownies bake in 9/9 inch pan for 25 to 30 minutes.
Don’t over beat batter once the flour coco powder are added.
Allow them to cool completely about 2 hours before slice.
Leftover brownie will keep well in the fridge for 5 days or can be freeze.