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Espresso Brownies are rich, fudgy, and deeply chocolatey with a bold coffee kick that intensifies the cocoa flavor. Perfect for coffee lovers, these brownies are indulgent on their own and incredible served warm with a scoop of vanilla or coffee ice cream.
Ingredients List
- Unsalted butter
- Granulated sugar
- Brown sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Instant espresso powder or finely ground espresso
- Salt
- Optional: chocolate chips or chunks
Equipment List
- Mixing bowls
- Whisk
- Rubber spatula
- 8×8-inch baking pan
- Parchment paper
- Measuring cups and spoons
Espresso Brownies
Description
These espresso brownies are a decadent delight, blending rich chocolate with a robust coffee flavor. Perfect for chocolate lovers and coffee aficionados alike, they offer a delightful balance of sweetness and bitterness.
Ingredients
Espresso Brownies Ingredients
Instructions
Preparation
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Preheat the Oven
Set your oven to 350°F (175°C) and let it preheat while you prepare the brownie batter. This ensures they bake evenly and rise beautifully.A properly preheated oven is key to achieving that perfect fudgy texture. -
Grease the Baking Pan
Lightly grease an 8x8-inch baking pan with butter or cooking spray. This will help the brownies release easily once baked.You can also line the pan with parchment paper for easy removal.
Making the Batter
-
Melt the Chocolate and Butter
In a medium saucepan over low heat, melt 1/2 cup of unsalted butter and 1 cup of semi-sweet chocolate, stirring until smooth. Remove from heat and let cool slightly.Be careful not to overheat; you want it melted and glossy, not burnt! -
Mix in Sugar and Espresso
Once the chocolate mixture has cooled a bit, stir in 1 cup of granulated sugar and 2 tablespoons of instant espresso powder until well combined.The espresso boosts the chocolate flavor without making it taste like coffee; it’s a secret weapon! -
Add Eggs and Vanilla
Add 2 large eggs, one at a time, mixing well after each addition. Then, stir in 1 teaspoon of vanilla extract until the mixture is smooth and glossy.Make sure the eggs are at room temperature for the best results. -
Incorporate the Dry Ingredients
Gently fold in 1/2 cup of all-purpose flour, 1/4 teaspoon of salt, and 1/4 teaspoon of baking powder until just combined. Don’t overmix!Overmixing can lead to tough brownies—aim for a few flour streaks!
Baking
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Pour and Spread the Batter
Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.Use a spatula to smooth the top for an even bake. -
Bake to Perfection
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.Don’t be tempted to overbake; they will continue to set as they cool.
Cooling and Serving
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Cool and Cut
Allow the brownies to cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely. Once cool, cut into squares.For cleaner cuts, use a sharp knife and wipe it between slices. -
Enjoy with a Twist
Serve the brownies warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent treat.Feel free to sprinkle some sea salt on top for that sweet and salty contrast!
Note
- Use high-quality dark chocolate for a richer flavor; aim for at least 70% cocoa content.
- Toast the espresso powder slightly in a dry skillet to enhance its flavor before adding it to the batter.
- For a fudgier texture, do not overbake; aim for a slight wobble in the center when you take them out of the oven.
- Allow the brownies to cool completely in the pan before cutting for cleaner edges.
- Consider adding a pinch of sea salt on top before baking to balance the sweetness and elevate the chocolate flavor.
- If you prefer a less intense coffee flavor, reduce the espresso powder by half.
- For added depth, fold in chopped nuts or chocolate chips to the batter before baking.
- Store brownies in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert experience.
- For a gluten-free option, substitute all-purpose flour with almond flour or a gluten-free flour blend.
brownies, espresso, chocolate, dessert, coffee