Deep Dark Espresso Brownies
Indulge in the rich, velvety decadence of Deep Dark Espresso Brownies, a dessert that seamlessly blends the bold flavors of bittersweet chocolate and robust espresso. Perfect for coffee lovers and chocolate enthusiasts alike, these fudgy, espresso-infused brownies are elevated with a hint of instant espresso powder and an optional kick of melty dark chocolate chips. The recipe combines a luxuriously smooth chocolate base with a tender crumb, thanks to a balance of cocoa powder and strong brewed espresso. Quick to prepare with just 20 minutes of prep time, these brownies are baked to perfection in under 35 minutes, making them an irresistible treat for any occasion. Whether you’re serving them as an after-dinner dessert or as a mid-afternoon pick-me-up, these brownies are guaranteed to satisfy your sweet tooth and caffeine cravings in every bite.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams bittersweet chocolate (chopped)
- 200 grams granulated sugar
- 100 grams light brown sugar (packed)
- 3 pieces large eggs
- 2 teaspoons pure vanilla extract
- 60 milliliters brewed espresso (strong)
- 120 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 2 teaspoons instant espresso powder
- 0.5 teaspoons salt
- 100 grams dark chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a medium saucepan, melt the butter over low heat. Once melted, add the chopped bittersweet chocolate and stir until smooth and fully combined. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar and light brown sugar. Add the eggs, one at a time, and whisk until the mixture is smooth and glossy. Stir in the vanilla extract and brewed espresso.
Gradually pour the melted chocolate mixture into the sugar and egg mixture, whisking constantly until smooth and well-combined.
In a separate bowl, sift together the all-purpose flour, cocoa powder, instant espresso powder, and salt. Gently fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix.
If desired, fold in the dark chocolate chips for added texture and flavor.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Tap the pan gently on the countertop to release any air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Be careful not to overbake for fudgy brownies.
Remove the brownies from the oven and allow them to cool in the pan for 10 minutes. Then, use the parchment paper overhang to lift the brownies onto a wire rack to cool completely before slicing.
Slice into squares and serve. Store any leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 30% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 107 mg | 5% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 34.9 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 218 mg | 5% | |
*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.
