Description
These Espresso Brownies are a delicious treat with a fudgy texture, rich chocolate flavor, and the perfect hint of coffee. Simple to make and perfect for sharing, they will satisfy any sweet tooth!
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
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 chocolate, and oil. Melt gently in the microwave in 30-second bursts or over a double boiler, then mix in the cocoa powder and espresso powder until smooth. Let it 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 the mixture is thick, pale, and ribbon-y.
- With the mixer on low, slowly pour the slightly cooled chocolate-butter mixture into the egg mixture.
- Sift the dry ingredients into the batter and gently fold them in with a spatula.
- Pour the batter into the prepared pan, smooth the top, and tap the pan on the counter. Bake for 25 minutes, or until a toothpick inserted comes out with moist crumbs.
- Let cool in the pan for a short time before adding any toppings.
Notes
For a more intense flavor, use high-quality dark chocolate.
Let the brownies cool completely before cutting them for cleaner slices.
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 14g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg