- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp. salt
- 3 ½ oz. semisweet chocolate, coarsely chopped
- ½ cup unsalted butter
- ½ cup cooled Green Mountain Coffee® Breakfast Blend coffee
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 tsp. pure vanilla extract
- 1 cup semi-sweet chocolate chips
Place rack in the center of the oven and preheat oven to 350℉. Butter and flour a 9×13-inch pan and set aside. In a medium bowl, sift flour, cocoa powder, and salt together. Slowly melt the chocolate in a glass bowl by microwaving in 20-second intervals. Over medium heat, melt the butter in a small frying pan until it starts to bubble slightly and turn brown – pour mixture into melted chocolate and whisk together. Add cold coffee and continue to whisk. Mix eggs, granulated sugar, and brown sugar in a standing mixer. Add the chocolate mixture and combine completely. Slowly add the flour mixture until combined completely, then slowly fold in chocolate chips. Pour into the baking dish and bake for 40 to 45 minutes or until edges are firm and center is set. Allow to cool before cutting.
