Ingredients:

  • 3/4 cup (170g) unsalted butter, melted and hot
  • 2 tbsp (30ml) neutral oil (canola or grapeseed)
  • 3/4 cup (75g) high-quality Dutch-processed cocoa powder
  • 1/2 cup (90g) semi-sweet chocolate chips or chunks
  • 1 cup (200g) granulated white sugar
  • 1/2 cup (110g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1 tsp espresso powder
  • 1/2 tsp sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a heat proof glass mixing bowl, whisk the hot melted butter and cocoa powder together until smooth to bloom the cocoa. Note: This heat releases the hidden oils in the cocoa.
  3. Stir in the neutral oil and chocolate chips until the chips are partially melted and the mixture looks glossy and dark.
  4. In a separate large bowl, combine the granulated white sugar, light brown sugar, eggs, and vanilla extract.
  5. Use an electric hand mixer on medium high speed to beat the mixture for 3 to 5 minutes until it is pale, thick, and reaches a ribbon stage. Note: This is the secret to the crinkle top.
  6. Gently fold the chocolate butter mixture into the aerated egg and sugar mixture until just combined.
  7. Using a fine mesh sieve, sift the all purpose flour, espresso powder, and sea salt into the wet ingredients.
  8. Fold gently with a spatula until no streaks of flour remain; do not overmix.
  9. Pour the batter into the prepared pan and smooth the top.
  10. Bake for 25 minutes. The center should be set but still slightly soft to ensure a fudgy texture.