Death-by-Chocolate Brownies

We’re going to a will-signing this morning, so to celebrate, I’m baking Death by Chocolate Brownies. I found this on Sugar Delirium (now locked), so you can take a look at her picture and recipe first. My version is almost identical, but I left out the chocolate extract and used extra vanilla.

Death by Chocolate Brownies

These are fabulous! They’re fudgey on the inside (I baked mine for 40 minutes) and have a chewy outside. They’re the kind of brownies you could cut large, wrap individually and sell at a bake sale.


Death-by-Chocolate Brownies
Prep time
Cook time
Total time
Death-by-Chocolate Brownies are somewhere between cakey and fudge-y.
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 2 ounces unsweetened chocolate, chopped
  • 4 ounces bittersweet or semisweet chocolate
  • 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
  • 1 1/2 teaspoons instant espresso powder or 2-3 teaspoons instant coffee crystals
  • 1 1/4 cups sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • tiny drops almond extract*
  • 3 large eggs
  • 2/3 cup all-purpose flour
  • 3/4 cup toasted almonds or walnuts (optional)
  1. Preheat oven to 325F. Adjust an oven rack to a lower-middle position.
  2. Line an 8 inch square metal baking pan with foil or parchment paper.
  3. Put chocolates, butter, and instant coffee/espresso in a microwave safe bowl. Microwave on high, stirring every 30 seconds, until chocolate is almost melted. Remove from microwave, and stir to melt remaining bits of chocolate. Alternatively, you can melt the choco/butter/coffee combo over a pan of simmering water: put a heat-proof bowl over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water, and stir until everything is melted. Remove from heat.
  4. Whisk in sugar, salt, baking powder, and extracts into the chocolate mixture. Then whisk in the eggs, one at a time, mixing each one completely before adding the next one. After adding the eggs, whisk the mixture until smooth and glossy. Add flour; whisk until just incorporated. Do not overmix. Stir in the nuts.
  5. Pour batter into the prepared pan; flatten the top with a spatula. Bake until a toothpick poked into the center comes out with wet crumbs, 55 to 65 minutes. (If your oven is notorious for overheating, start checking around 45 minutes.)
  6. Cool brownies in pan on a wire rack. When cool enough to handle, use the foil or parchment to pull the brownies from pan. Completely cool brownies on rack, at least 3 hours. Be patient, or the brownies won't cut into nice squares and you'll have a mess on hand. ... Cut and enjoy!!!

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  1. sandra says

    Hi Anna, I am so excited about your trip to London (i’m a few days behind on your blog). My sister and I went in Jan 2000. We had so much fun and I can’t wait to take my daughter. Of course at 17, she’s a little older than Fuzz. I loved Harrod’s even though I could only buy stuff in the basement. Also, I got the most delicious chicken salad sandwhich at Woolworth’s, of all places….lol

  2. Amy says

    Oh my gosh, those look fabulous! Brownies are my favorite dessert–I will have to try those! Did you use the espresso powder or coffee crystals?

  3. says

    Amy, I had some Folgers Coffee Crystals in the cabinet so I just used them. These brownies were the quintessential American brownie. I liked the almonds, but next time I may use walnuts or pecans…a softer nut.

  4. says

    I just made a batch of these for a coworker’s birthday tomorrow…holy cow. Rich! I used pecans and they really added to the brownies.

  5. says

    These do look fantastic! They kind of remind me of Chick-fil-A brownies without the frosting…hmmmm…an experiment?

  6. Debbi says

    16 more inches of snow and it’s a snow day for the kids. I totally need chocolate. These will be perfect!

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