Espresso Brownies
Espresso brownies combine the rich flavors of chocolate and coffee to create an irresistible dessert. Dense, fudgy, and bursting with a delightful espresso kick, they are perfect for coffee lovers.
Ingredients
For the Brownies
- 1 cup unsalted butter Melted
- 1 cup granulated sugar
- 1 cup brown sugar Packed
- 4 large eggs Room temperature
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour Can substitute with gluten-free flour blend
- 1 cup cocoa powder High-quality recommended
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chunks
- 2 tablespoons espresso powder Can substitute with instant coffee
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a saucepan, melt the butter over low heat. Remove from heat and stir in the granulated and brown sugars until well combined.
- Beat in the eggs one at a time and mix in the vanilla.
Mixing Dry Ingredients
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, and espresso powder.
Combine
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chunks.
Baking
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Allow to cool in the pan before slicing into squares and serving.
Notes
Serve brownies plain or topped with ice cream, whipped cream, or chocolate sauce. Store in an airtight container at room temperature for up to 4 days or refrigerate for up to a week. For longer storage, freeze and thaw at room temperature when ready to enjoy.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 2gSugar: 20g