Description
These Espresso Brownies combine rich chocolate flavor with a hint of bold espresso to create a decadent treat perfect for any chocolate lover. With a fudgy texture, semi-sweet chocolate chips, and an aromatic espresso kick, this homemade brownie recipe is easy to make and ideal for sharing or indulging.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 2 tsp espresso powder
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
Add-ins
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking.
- Melt Butter and Mix Sugars: Melt the butter in a saucepan over low heat. Once melted, remove from heat and whisk in the granulated sugar and brown sugar until the mixture is smooth and well combined.
- Add Eggs and Flavorings: Allow the butter-sugar mixture to cool slightly. Whisk in the eggs one at a time until fully incorporated. Then add the vanilla extract and espresso powder, stirring well to combine the flavors evenly.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt to ensure there are no lumps and the mixture is uniform.
- Mix Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet mixture using a spatula, mixing gently just until combined to avoid overworking the batter.
- Fold in Chocolate Chips: Add the semi-sweet chocolate chips to the batter and fold them in evenly ensuring distribution throughout the mixture.
- Bake: Pour the batter into the prepared baking dish and spread it evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until the edges start to pull away from the pan but the center remains slightly soft and moist.
- Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan before slicing into 16 squares and serving.
Notes
- Ensure eggs are at room temperature to help the batter mix evenly and produce a better texture.
- Do not overbake; brownies should be fudgy in the center when done.
- For an extra espresso punch, sprinkle a little espresso powder on top before baking.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- Use parchment paper for easier removal of brownies from the pan.
