Espresso Brownies Recipe
These espresso brownies are full of rich chocolate and espresso flavor. From the crackle tops to the thick, fudgy centers and chocolate chunks, they’re the perfect gooey coffee brownie. They’re so quick and simple to make, you may just skip the line at Starbucks the next time you need a some caffeine!
Equipment
- 1 8x8 baking pan
- 1 whisk
- 1 parchemnt paper
Ingredients
- 1 cup (226 g) unsalted butter, melted
- 1 cup (170 g) semi sweet chocolate chips
- ¼ cup (59 ml) brewed espresso 4 tablespoon instant espresso powder mixed with ¼ cup hot water
- 4 large eggs (US), room temperature
- 1½ cups (300 g) granulated sugar
- ½ tsp salt
- ½ cup (40 g) unsweetened cocoa powder
- ¾ cup (90 g) all purpose flour
- 1 cup (170 g) dark chocolate chunks
Instructions
- Preheat the oven to 350 F (177 C). Line an 8x8 pan with parchment paper along the bottom and two sides.
- Add the unsalted butter and semi sweet chocolate chips to a heat safe bowl. Heat the butter and chocolate until fully melted and well combined. This can be done as a “bain marie” or in the microwave. If using the microwave, heat the mixture 30 seconds at a time, stirring between heating intervals until fully melted and combined.
- Mix in the freshly brewed espresso or strong coffee into the melted butter and chocolate.
- In a separate bowl whisk the eggs, sugar and salt until smooth and fully combined. Pour the espresso chocolate mixture into the whisked eggs and sugar. Whisk well to fully combine.
- Add the cocoa powder into the chocolate espresso mixture. Stir well to fully combine. Add the flour to the coffee brownie batter. Stir well until just combined. Fold the dark chocolate chunks into the brownie batter.
- Evenly pour the brownies into the prepared pan. Bake for about 40 - 45 minutes. The edges of the brownie will pull slightly from the edges of the pan and the center will feel set.
- Cool the brownies in the pan for at least one hour to fully set. Slice and enjoy!
Notes
Once the brownies have cooled completely to room temperature, place them in an airtight container for up to 3 - 4 days. The brownies can be stored in the fridge for up to one week.
For perfectly sliced brownies, fully cool them to room temperature and then chill them in the freezer for about 15 - 20 minutes before cutting. Use a sharp knife to cut them and always clean the knife between cuts.
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