Description
Delight in these rich and fudgy Espresso Brownies, combining the deep flavors of cocoa and espresso powder for an irresistible coffee-infused treat. Perfectly moist and studded with semi-sweet chocolate chips, these brownies are an ideal indulgence for any occasion.
Ingredients
Scale
Brownie Base
- 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 tsp vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
Add-ins
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper to ensure easy removal and clean edges.
- Melt Butter and Combine Sugars: Melt the unsalted butter in a saucepan over low heat. Once melted, remove the pan from heat and whisk in both the granulated and brown sugars until the mixture is smooth and well combined.
- Add Wet Ingredients: Allow the butter and sugar mixture to cool slightly. Then, whisk in the eggs one at a time to incorporate fully. Add the vanilla extract and espresso powder, whisking until smooth and evenly mixed.
- Incorporate Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually fold this dry mixture into the wet ingredients, mixing gently until just combined to avoid overworking the batter.
- Fold in Chocolate Chips and Transfer Batter: Carefully fold the semi-sweet chocolate chips into the batter. Pour the mixture evenly into the prepared baking dish, spreading it out smoothly with a spatula.
- Bake the Brownies: Place the baking dish in the preheated oven and bake for 25-30 minutes. The brownies are done when the edges start to pull away from the pan but the center remains soft and fudgy.
- Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan before cutting into 16 squares and serving.
Notes
- Use room temperature eggs for better incorporation into the batter.
- Do not overmix once dry ingredients are added to keep the brownies tender and fudgy.
- For a stronger espresso flavor, you can increase the espresso powder by up to 1 teaspoon.
- Remove brownies from the oven just before a toothpick comes out completely clean to maintain a moist texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
