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Espresso Brownies

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Rich, fudgy brownies with a deep chocolate flavor enhanced by a touch of espresso, perfect for any chocolate lover.

Ingredients

Scale
  • 1 cup unsalted butter cold
  • 1 cup + 2 tbsp semi-sweet chocolate chips
  • 1 cup all-purpose flour
  • 3 tbsp dark cocoa powder
  • 2 tbsp espresso powder
  • 1/2 tsp salt
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1/2 tbsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (180°C).
  2. Line a square 8×8 inch baking pan with parchment paper, leaving an overhang on two sides to create a 'sling'. Set the pan aside.
  3. Place the cold unsalted butter in a stainless steel pan.
  4. Brown the butter over medium heat for 10-12 minutes, stirring occasionally.
  5. Watch for the butter to foam, pop, crackle, and develop brown bits at the bottom, emitting a nutty aroma.
  6. Once browned, immediately scrape all the butter, including the brown bits, into a separate heatproof bowl.
  7. Add the semi-sweet chocolate chips to the hot browned butter.
  8. Stir the mixture until the chocolate chips are completely melted and smooth. Set aside to cool slightly.
  9. In a separate bowl, whisk together the all-purpose flour, dark cocoa powder, espresso powder, and salt. Set aside.
  10. In a large mixing bowl, whisk the large eggs, granulated sugar, and vanilla extract together on medium speed for 1-2 minutes until the mixture becomes light and fluffy.
  11. With the mixer running on low speed, slowly stream the slightly cooled melted butter and chocolate mixture into the egg mixture.
  12. Mix until just combined.
  13. Using a rubber spatula, gently fold in the dry ingredients (flour, cocoa, espresso, salt mixture) into the wet batter until just combined and no streaks of flour remain.
  14. Pour the brownie batter evenly into the prepared 8×8 inch baking pan.
  15. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out covered in moist crumbs.
  16. Remove the pan from the oven and let the brownies cool completely on a wire rack before cutting.
  17. Once completely cooled, use the parchment paper sling to lift the brownies from the pan.
  18. Cut the brownies into 16 squares using a hot, sharp knife, wiping the knife clean between each cut for neat slices.

Notes

Ensure the butter is truly browned for maximum flavor—look for nutty smell and brown bits.
Do not overbake! Brownies should be fudgy, so pull them when a toothpick has moist crumbs.
Let brownies cool completely before cutting for clean, fudgy squares.
For extra clean cuts, wipe your knife with a hot, damp cloth between each slice.

Find it online: https://theflakytruth.com/espresso-brownies/