- Caitlyn, PWWB Reader
A 20-ounce box Ghirardelli Dark Chocolate Premium Brownie Mix
NONSTICK COOKING SPRAY
COFFEE
UNSALTED BUTTER
INSTANT ESPRESSO POWDER
PURE VANILLA EXTRACT
LARGE EGG
MALDON FLAKY SEA SALT
Preheat the oven to 325 degrees F. Line a 8x8 or 9x9 metal pan with parchment paper for easy clean up & lightly spray with nonstick cooking spray. Set aside & gather ingredients.
Add melted butter, coffee, egg, instant espresso (if using), & vanilla extract to a medium bowl. Stir until fully combined with a wooden spoon. Add in brownie mix & stir until just combined. Transfer batter to the baking pan & spread into a uniform layer.
Bake for 40 minutes or until the center comes out relatively free of crumbs. Don't overbake! If needed, check the brownies for doneness 3-5 minutes ahead of bake time indicated on box.
Allow to cool in the pan completely before cutting into 9 or 12 squares. Finish with a generous sprinkling of flaky Maldon sea salt, as desired.