Ingredients:

  • 1 box (15.25 oz) chocolate cake mix
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup semi-sweet chocolate chips
  • 1/2 tsp espresso powder
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large mixing bowl, combine the dry chocolate cake mix, vegetable oil, and two large eggs.
  3. Stir the mixture with a silicone spatula until no dry streaks remain. Note that the batter will be very thick and heavy, similar to soft fudge.
  4. Fold in the semi-sweet chocolate chips and espresso powder until evenly distributed.
  5. Spread the batter into the prepared pan and smooth the top. Sprinkle with a pinch of flaky sea salt if desired.
  6. Bake for 25 minutes. Do not overbake; a toothpick inserted should come out with a few moist crumbs.
  7. Allow to cool completely on a wire rack before lifting the parchment sling and slicing into 16 squares.