Instructions

• Preheat the oven to 350°F. Spray a 9×13-inch baking pan with non-stick spray.
• Place the melted unsalted butter, granulated sugar, and brown sugar in the bowl of an electric mixer. Beat on medium speed for about 3 minutes, until the mixture is slightly lightened in color.
• Add the instant espresso powder and vanilla extract to the mixer and mix until combined.
• Add the eggs one at a time, mixing after each addition until each egg is fully incorporated.
• In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and kosher salt until evenly combined.
• With the mixer on low speed, add the dry ingredients to the wet ingredients and mix just until no streaks of flour remain. Do not overmix.
• Fold in the semisweet chocolate chips by hand until evenly distributed.
• Pour the batter into the prepared 9×13 pan and spread it into an even layer.
• Bake on the center oven rack for 30 minutes. The brownies should have set edges and a slightly fudgy center; a toothpick inserted near the center will come out with a few moist crumbs.
• Remove the pan from the oven and allow the brownies to cool in the pan on a wire rack before cutting and serving.