This is a rich, fudgy and incredibly delicious brownie. First, set your oven to 350F/180C so it’s nice and hot. In a large bowl, cube one cup of butter. This will be melted, and then you will bloom cocoa powder in there, so it’s super fudgy and chocolatey. Once the butter is melted, sift in three-quarters of a cup of Dutch cocoa powder with 2 cups of granulated sugar and one teaspoon of espresso. This will not give you a coffee flavour but amp up the chocolate flavour.

Whisk the added ingredients vigorously with the butter until they are incorporated. Add three large room-temperature eggs, one tablespoon of vanilla extract and a full teaspoon of salt. Whisk everything in until thick, smooth texture. Grab a block of semi-sweet or bittersweet chocolate and chop it into chunks to about one and a half cups.

If you like things a little bit less sweet, use bittersweet chocolate. If you like milk chocolate, use milk chocolate. It’s totally up to you. Add one cup of flour to the thick butter mixture with the chocolate chunks, and add half a cup of nuts. Fold everything gently with a spatula just until the flour disappears. You do not want to overmix this because the delicate texture of the brownies will disappear.

Line your baking pan with parchment paper, pour the delicious batter into it, and smooth it out. Bake in the preheated oven for 35 to 40 minutes. A skewer inserted in the centre should have a few moist crumbs. Once out of the oven and cooled completely, slice and enjoy.


  • 1 cup/226g/7.9Oz unsalted butter
  • 2 cups/400g/1401Oz granulated sugar
  • ¾ cup/75g/2.6Oz unsweetened cocoa powder
  • 1/2 cup of nuts
  • Three large eggs at room temperature
  • One tablespoon of vanilla extract
  • One teaspoon salt
  • 1 cup/120g/4.2Oz all-purpose flour
  • 1½ cups/270g/9.5Oz semisweet chocolate chips