Espresso Brownies

These Espresso Brownies are a classic brownie with the addition of espresso powder for bold flavor. It adds a subtle bitterness that complements the chocolate.

Prep Time15

Cook Time35

Cooling time30

Total Time1 20

Servings: Brownies

Calories: 260kcal

Author: Karin and Ken

Ingredients

½ cup butter cubed
4.5 ounce semi-sweet chocolate broken into pieces
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
¾ cup all purpose flour
¼ cup cocoa powder
¼ cup instant espresso powder
½ teaspoon salt
1 cup semi-sweet chocolate chips

Instructions

Preheat the oven to 320°F/160°c. Line a 9-inch/20cm square baking tin with parchment paper. Set aside.
Add the butter and semi-sweet chocolate to a large microwave safe mixing bowl. Microwave for 30 seconds at a time, stirring in between, until the butter and chocolate have melted.
Add the granulated sugar, egg and vanilla extract to the chocolate mixture. Whisk until smooth and well combined.
Add the all-purpose flour, cocoa powder, espresso powder and salt to the bowl. Whisk until just combined. Stir through the chocolate chips.
Pour the batter into the prepared baking tin. Smooth the surface, and bake for 35 minutes or until the edges of the brownie have set, but the center is still soft. Allow to cool completely in the tin before slicing and serving.

Video

Notes

You may store these espresso brownies on the counter for up to 3 days or in the fridge for up to 5 days.
Use good-quality chocolate for the best and richest tasting brownies possible.
Stay away from brewed coffee, as the extra liquid will prevent the brownies from baking properly. Stick with the espresso powder for this recipe.

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