Kiss of Death Brownies
Indulge in the rich, decadent allure of *Kiss of Death Brownies*, the ultimate chocolate lover's dream. These brownies are a tantalizing fusion of bittersweet chocolate, a hint of espresso, and a touch of sea salt to elevate every bite. Crafted with melted chocolate and butter for a luscious texture, they boast a fudgy center, crisp edges, and a generous mix of extra bittersweet chocolate chunks for added indulgence. The subtle kick of espresso powder enhances the deep cocoa flavor, making these brownies irresistibly bold and intense. Perfect for chocolate enthusiasts or anyone seeking a show-stopping dessert, this easy, one-pan recipe delivers gourmet results in under an hour. Serve them warm with a scoop of vanilla ice cream or enjoy straight from the pan—the choice is yours!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 8 ounces bittersweet chocolate (70% cacao or higher)
- 1.5 cups granulated sugar
- 0.5 cups packed brown sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 0.5 teaspoon sea salt
- 1 cup extra bittersweet chocolate chips or chunks
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, allowing some overhang for easy removal, and set it aside.
In a medium saucepan over low heat, melt the butter and bittersweet chocolate together, stirring often to avoid burning. Once fully melted and smooth, remove from heat and let cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and the slightly cooled chocolate-butter mixture until combined.
Add the eggs one at a time, whisking thoroughly after each addition. Then, mix in the vanilla extract until smooth and glossy.
In another bowl, sift together the flour, cocoa powder, espresso powder, and sea salt. Gradually fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix.
Gently fold in the extra bittersweet chocolate chips or chunks, distributing them evenly throughout the batter.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment overhang, cut into 12 squares, and serve.
Store leftovers in an airtight container at room temperature for up to 4 days or in the fridge for up to a week.
Nutrition Facts
Calories |
5951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.1 g | 389% | |
| Saturated Fat | 171.6 g | 858% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 378 mg | 16% | |
| Total Carbohydrate | 797.2 g | 290% | |
| Dietary Fiber | 65.6 g | 234% | |
| Total Sugars | 582.7 g | ||
| Protein | 81.0 g | 162% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 648 mg | 50% | |
| Iron | 62.9 mg | 349% | |
| Potassium | 3934 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
