Espresso Brownies
These rich and decadent espresso brownies are perfect for coffee lovers! They have a crackly top and are fudgy and gooey in the middle with crispy, chewy corners.
Equipment
- Electric Mixer
- 8*8 Square Baking Pan
Ingredients
- 6 ounces semisweet or bittersweet chocolate, coarsely chopped
- ½ cup unsalted butter cut into pieces
- 2 tablespoon unsweetened cocoa powder regular unsweetened or Dutch-processed
- ¾ cup granulated white sugar
- ¼ cup light brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs at room temperature
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 2 tablespoon instant espresso powder
Instructions
- Preheat your oven to 350 degrees F (180 degrees C). Line the bottom and sides of an 8 inch (20 cm) square baking pan with parchment paper.
- Melt the chocolate and butter in a large heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals. To the melted chocolate whisk in the cocoa powder and espresso powder.Set aside to cool slightly.
- In the bowl of your mixer beat the eggs and both sugars at high speed for 6-8 mins until tripled in volume and the sugars are completely dissolved.Do not rush this step as this is what gives the brownies those shiny crinkly tops.
- Slowly beat in the the melted chocolate mixture to the eggs and sugar.
- With the mixer on low stir in the flour and salt until until no dry spots remain, making sure not to over mix the batter.
- Pour the batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula. Bake for about 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and let cool on a wire rack. Enjoy!
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