Photo by Iuliia Nedrygailova
Yields 16 2-inch brownies
- ½ cup (1 stick) unsalted butter, melted
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon kosher salt
- ½ cup chocolate chips
- ¼ teaspoon espresso powder
- 1 pint raspberries
- 1 pint blueberries
- 1 pint blackberries
Preheat oven to 350 F. Line an 8-by-8-inch pan with foil or parchment paper. In a medium bowl, combine butter, sugar, eggs and vanilla until smooth. Gently stir in flour, cocoa powder and salt until just combined. Do not overmix! Fold in chocolate chips and espresso powder. Pour into prepared pan and bake 22–25 minutes until a cake tester or toothpick comes out clean. Cool thoroughly and refrigerate overnight. Cut into 2-inch squares. Center on a serving platter and surround with assorted berries.
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