All the credit for this recipe goes to Tieghan Gerard at Half Baked Harvest. One of my go to Instagram follows. I’ve got recipes for brownies that are a bit fudgier but I loved the crackle top and crunch of these brownies. The only thing I did differently is sprinkled them with our Sweet & Savory Sous Salt when they came out of the oven. Powder sugar dusting..optional!




  • 2 sticks (1/2 cup) salted butter
  • 2 cups semi-sweet chocolate chips
  • 1 1/2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons espresso instant granules
  • 4 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 t Sous Salt Sweet & Savory


Preheat the oven to 350 degrees F. Line a 9×13 inch pan with parchment paper.

In the microwave, melt together the butter and 1 1/2 cups chocolate chips (stir at 30 second intervals) until melted and smooth. Stir in the sugar, vanilla, and instant coffee.

In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, and baking powder. Stir until just combined. Stir in the remaining 1/2 cup chocolate chips.

Evenly spread the mixture into the prepared baking pan. Bake for 28-30 minutes or until the brownies are just set. Sprinkle with Sous Salt Sweet & Savory when you take them out of the oven. Cool and enjoy!