Description
These Espresso Brownies combine rich chocolate with a bold espresso kick for a decadent treat. Moist and fudgy with a deep coffee flavor, they are perfect for coffee lovers craving a sweet indulgence. Simple to make using classic baking techniques, these brownies are studded with chocolate chips for extra gooey texture.
Ingredients
Scale
Main Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs (room temperature)
- 2 tsp espresso powder
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup semi-sweet chocolate chips
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking.
- Melt Butter and Mix Sugars: In a saucepan over low heat, melt the unsalted butter completely. Remove the pan from heat and whisk in both granulated and brown sugars until the mixture is smooth and well combined.
- Add Eggs and Flavorings: Allow the butter-sugar mixture to cool slightly to avoid cooking the eggs. Whisk in the eggs one at a time ensuring each is fully incorporated before adding the next, followed by the vanilla extract and espresso powder for that signature coffee flavor.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt to remove lumps and evenly distribute the ingredients.
- Mix Dry and Wet Ingredients: Gradually fold the dry ingredient mixture into the wet batter until just combined. Be careful not to overmix to maintain a tender texture in the brownies.
- Add Chocolate Chips and Bake: Gently fold in the semi-sweet chocolate chips to distribute them evenly throughout the batter. Pour the batter into your prepared baking dish and spread it out evenly.
- Bake and Cool: Bake the brownies for 25 to 30 minutes until the edges start to pull away from the pan but the center remains soft and fudgy. Remove from oven and let the brownies cool completely before cutting into 16 squares.
Notes
- Using room temperature eggs helps them incorporate better into the batter without curdling.
- Be careful not to overbake. The center should remain slightly soft for a fudgy texture.
- You can substitute brewed espresso in place of espresso powder but reduce the liquid elsewhere if making substitutions.
- Line the baking dish with parchment paper for easier removal and cleaner cutting.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
