Description
These Espresso Brownies are rich, fudgy, and packed with flavor. Perfect for a quick dessert or a sweet snack, they’re made with dark chocolate, cocoa, and instant espresso, offering a delightful twist on a classic treat. Easy to follow, this recipe will satisfy any chocolate craving!
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, stirring in the cocoa powder and espresso powder until smooth. Allow to cool slightly.
- In a large bowl, beat the eggs, yolk, granulated sugar, powdered sugar, and vanilla on high speed for 3-6 minutes until thick and pale.
- With the mixer on low, pour the slightly cooled chocolate-butter mixture into the egg mixture.
- Sift the dry ingredients into the batter and gently fold using a spatula.
- Pour the batter into the prepared pan, smooth the top, and tap the pan to settle the mixture. Bake for 25 minutes or until a toothpick comes out with moist crumbs.
- Let cool in the pan before adding toppings.
Notes
Ensure the eggs are at room temperature for better mixing.
Do not overbake the brownies to keep them fudgy.
Using high-quality chocolate enhances the flavor.
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg