Description
These Espresso Brownies are rich and fudgy, combining dark chocolate with espresso powder for a delightful burst of flavor. Perfect for any occasion, they’re easy to prepare and make a comforting dessert for friends and family.
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 butter, chopped chocolate, and oil. Melt gently, either in the microwave in 30-second bursts or over a double boiler, then stir in cocoa powder and espresso powder until smooth. Allow it to 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 has a ribbon-like consistency.
- With the mixer on low, gradually pour in the slightly cooled chocolate-butter mixture.
- Sift the dry ingredients into the brownie batter and gently fold them in using 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 the brownies cool in the pan for a little before adding any desired toppings.
Notes
For extra richness, use high-quality dark chocolate.
Make sure all ingredients are at room temperature for best mixing results.
Let the brownies cool completely for clean cuts.
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 18g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg