Description

These Espresso Brownies are an irresistible combination of rich chocolate and robust espresso flavor. Perfect for satisfying your sweet cravings, they’re easy to make from scratch and guaranteed to impress friends and family alike.

Ingredients

Scale

½ cup butter salted or unsalted
3 tbsp neutral oil vegetable or grape seed oil
4 oz 70% dark chocolate, chopped
1/3 cup Dutch process cocoa powder
2 large eggs room temp
1 egg yolk
1 cup granulated sugar
½ cup powdered sugar
1½ tsp vanilla extract
½ cup all-purpose flour
1 tbsp cornstarch
½ tsp kosher salt
2 tbsp instant espresso powder

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F and line an 8×8-inch metal pan with parchment paper.
In a heatproof bowl, combine the butter, chopped dark chocolate, and oil. Melt gently using a microwave or a double boiler, then mix in the cocoa powder and espresso powder until smooth. Allow to cool slightly.
In a large bowl, beat the eggs, egg yolk, granulated sugar, powdered sugar, and vanilla on high speed for 3-6 minutes until thick and pale.
With the mixer on low, gradually pour in the cooled chocolate-butter mixture.
Sift the dry ingredients into the batter and gently fold in using a spatula.
Pour the batter into the prepared pan, smoothing the top, and tap the pan once on the counter. Bake for 25 minutes or until a toothpick comes out with moist crumbs.
Let cool in the pan before adding any toppings.

Notes

Ensure the butter is at room temperature for better incorporation.
For deeper flavor, use high-quality dark chocolate and espresso powder.
These brownies can be topped with a sprinkle of sea salt for an added contrast.

Nutrition

Serving Size: 1 brownie
Calories: 210
Sugar: 16g
Sodium: 40mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg