Chocolate Espresso Brownies
Indulge in the rich, decadent flavor of Chocolate Espresso Brownies, a perfect harmony of fudgy chocolate and bold espresso. These bakery-style brownies combine melted semi-sweet chocolate, unsweetened cocoa, and a hint of instant espresso powder for a deep, complex flavor that coffee lovers will adore. The recipe is surprisingly simple, requiring just 15 minutes of prep time and one bowl for the wet ingredients, making it as easy as it is irresistible. Baked to perfection, these brownies boast a moist, dense texture with a slightly crackly top. Ideal for dessert or a mid-afternoon pick-me-up, pair them with a cup of coffee for the ultimate treat. With straightforward instructions and everyday ingredients, these brownies will easily become your go-to recipe for special occasions or satisfying your sweet tooth.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams brown sugar
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 100 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1.5 tablespoons instant espresso powder
- 0.5 teaspoons salt
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, allowing some overhang for easy removal.
In a medium saucepan, melt the butter over low heat. Once melted, add the semi-sweet chocolate chips and stir until completely smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and the slightly cooled chocolate-butter mixture until fully combined.
Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract until smooth.
In a separate bowl, sift together the flour, cocoa powder, espresso powder, and salt.
Gradually fold the dry ingredients into the wet mixture using a rubber spatula, being careful not to overmix.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
Slice into 12 squares and serve. Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
4004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.2 g | 281% | |
| Saturated Fat | 125.4 g | 627% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 1445 mg | 63% | |
| Total Carbohydrate | 534.4 g | 194% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 405.5 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 254 mg | 20% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1120 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
