Preheat the oven to 350 degrees. Coat a 13x9 inch baking pan with cooking spray and line with parchment paper, allowing the paper to hang over the edges.
Combine the butter and semisweet chocolate in a small bowl set over a pot of simmering water on the stove. Stir frequently until melted. Remove from heat and cool slightly.
Scrape the butter/chocolate mixture into a large bowl and whisk in the sugar until well combined.
Add the vanilla, salt, eggs, and egg yolk. Whisk well.
Use a wooden spoon or spatula to stir in the flour and cocoa powder until just combined. Don't overmix!
Stir in the coffee and fold in the chopped chocolate.
Scrape into the prepared pan and smooth into an even layer.
Bake for 25-30 mins or until brownies are set and a toothpick inserted into the center comes out with just a few moist crumbs sticking to it.
Cool for 10 mins in the pan and them remove the brownies using the overhanging parchment to ease them out of the pan.
Cool completely and cut into 24 squares.
No one wants to leave brownie goodness stuck to the pan. Apply cooking spray or butter liberally and parchment is your best friend. Leave an overhang to help you pull the brownies out of the pan without breaking.
Mix this batter just enough. That means just until the ingredients look incorporated and not overly homogenous. This will help us achieve that tender, fudgy texture.
I don't want to say under-bake, but I kind of do. Let's split the difference and say don't over-bake! We're looking for a moist center and a few crumbs sticking to the toothpick as you test.
Super Fudgy Brownies
Amount Per Serving
Calories 245Calories from Fat 144
% Daily Value*
Saturated Fat 9g56%
Vitamin A 340IU7%
* Percent Daily Values are based on a 2000 calorie diet.