Espresso Brownies

5 from 2 votes

Why go to Starbucks for your brownie fix when you can make these gooey, chocolatey espresso brownies from the comfort of your own kitchen? Ready in under an hour, these easy espresso brownies combine dark chocolate, cocoa powder, espresso powder, and two types of sugar to create a decadent chocolate dessert that tastes amazing and smells incredible!

Prep Time25

Cook Time25

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 408kcal

Author: Katalin Nagy

Equipment

Ingredients

150 g Dark Chocolate use high quality chocolate eg. Callebaut
150 g Unsalted butter
3 Eggs room temperature
150 g Granulated sugar
150 g Brown sugar
25 g Cocoa powder unsweetened Dutch processed
10 g Espresso powder
70 g All purpose
½ teaspoon Salt

Metric - US Customary

Instructions

Pre-heat oven to 175 C / 347 F ( no fan)
Using a 7-inch /18 cm square brownie pan, brush the inside of the cake pan with a tiny bit of oil then use parchment paper on the bottom and side Set it aside.
Melt butter and chocolate in a bowl over simmering water over low-medium heat.
In another bowl, whip together the eggs with sugar with the help of an electric hand mixer until pale, for about 5-7 minutes.
Pour the melted butter and chocolate mixture into the egg-sugar mixture, and combine with a rubber spatula. Do not use a mixer at this point.
Sift in flour, salt, espresso powder, and cocoa powder, and fold the mixture together. Do not overmix.
Pour brownie batter into the prepared 7-inch /18 cm square brownie pan.
Smooth the top with an offset spatula and bake for 25-30 minutes. The brownie is ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not over-bake! The brownie will set further as it cools.
Let the brownie cool in the 7-inch /18 cm square brownie pan then carefully cut.
Store at room temperature or in the fridge for 2-3 days.

Notes

INGREDIENT NOTES

Always use unsalted butter in dessert recipes. Make sure you add the salt stated in the recipe as it will balance the sweetness.
The egg should be used at room temperature.
Baking powder is intentionally omitted from the recipe, so your Espresso Brownies turn out wonderfully fudge and gooey.
The quality of the chocolate chips along with the quality of the cocoa powder will define the taste of your brownies, so try to use high-quality ingredients eg. semi sweet chocolate from Lindt or Callebaut and dutched processed cocoa powder.
Use espresso powder with a fine, powder-like texture. Alternatively, use instant coffee (without sugar or milk powder); however, you might need to adjust the quantity to your taste. Do not use liquid coffee, as that would mess up the texture of the brownies.

TECHNIQUE NOTES

A digital scale is required for a consistent, happy baking experience:)
Melt chocolate over a double boiler or in the microwave so it doesn't burn.
Always preheat your oven and consider using a digital oven thermometer for the best results.
Each oven is different, so you might need to adjust the baking time slightly.
For the best fudge brownie experience, consider slightly underbaking your dessert.
Do not attempt to cut the brownie bar while it is still hot, as it further sets as it cools.

Nutrition