This may seem like a lot of vanilla for one brownie recipe, but remember it’s a 15×10 inch pan with 2 1/2 cups of sugar and 1 1/3 cups of flour, so proportionately it’s not that much. If you don’t have or don’t want to use espresso powder, just leave it out. I like espresso, but am sensitive to caffeine so I use it anyway and eat the brownies before noon. Espresso PowderĮspresso powder is worth using as it really adds to the flavor. It’s an optional step, and only for people who like a little burst of salt. These brownies are thinner, so the salt bite is amplified and more noticeable but in a good way. The best tip I’ve ever read on Twitter is this one: Grease brownie pans with coconut oil and sprinkle sea salt on the bottom so that you get a taste of salt in each bite. Brownies made with dark brown sugar and espresso powder Coconut Oil and Flaky Salt for Greasing Pan It might seem insignificant, but it’s part of the recipe. Also, don’t leave out the extra 28 grams of unsweetened chocolate. The melted Ghirardelli chip version was good, but the texture wasn’t quite as smooth as the brownies made with baking wafers or melted bars. We loved the version made with the melted Guittard wafers, but it was pretty expensive, so I made a second batch with melted Ghirardelli bittersweet chips and a third batch using melted chocolate bars from Aldi - half dark chocolate 49% Choceur and half 85% Moser Roth. Brownies in a Jelly Roll Pan Chocolate for 15×10 Inch Pan Brownies The bottom half has Ghirardelli’s bittersweet chips. I splurged a and used Guittard’s Bittersweet Wafers melted into the brownies and on the half of top.
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So it was convenient, plus I wanted to see how thin the brownies would be and what the crust would be like when baked in a shallower pan. In the past, my old 15×10 inch pan was buried under piles of other pans and there’d be an avalanch of cookware whenever I went looking for it. One reason I used the jelly roll pan rather than the usual 13×9 inch was that I recently bought a 15×10 inch USA pan that’s always on the counter.
Jump to Recipe 15×10 Inch Pan Brownies vs 13×9 inch Pan Brownies Whatever the case, I’ve never seen a pan of brownies disappear that quickly. Maybe it was the dark brown sugar & espresso, or maybe it was just that I’d cut the brownies large and wrapped them individually. Advertisement My go-to brownie pan is an 8 inch square, but a few months ago we were invited to a picnic so I made brownies in a 15×10 inch jelly roll pan.
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