Chocolate Espresso Brownies

Three fudgy brownies stacked on a blue and white checkered plate, sprinkled with coarse sea salt. The brownies have a rich, dark chocolate appearance and a slightly crumbly texture on top.

5 from 1 vote

Both crispy & fudgy these brownies have all the makings of perfect brownies to me. The addition of espresso add a nice coffee zing flavor boost, while also enhancing the flavor of the chocolate.

The best part? How simple it is to make!! You can go from 0 to ready for the oven in 10 minutes with just 1 bowl…you’ll never go back to box mix brownies again!!!!

Prep Time10

Cook Time25

Total Time35

Course: Dessert, Snack

Cuisine: American

Keyword: brownies, chocolate, dessert

Servings:

Ingredients

Ingredients:

1 stick 8 tbsp butter
4 oz dark chocolate ideally a chocolate bar chopped into pieces, but chocolate chips also work
1.5 tsp vanilla extract
2 tbsp espresso powder
1 tsp salt
1 cup sugar
1/3 cup brown sugar
3 eggs
2/3 cup flour
1/3 cup cocoa powder
flakey salt optional garnish

Instructions

Preheat the oven to 350 degrees F. Grease a 9x9 square pan with nonstick spray, then add a layer of aluminum foil that hands over two sides and grease it again.
In a heat-safe bowl or measuring cup, melt a sick of butter in 30-second increments. Ain the chocolate pieces, vanilla extract, espresso powder, and salt. Stir well until all is melted and well combined.
In a large bowl, combine the sugar and brown sugar. Pour in the chocolate mixture and whisk together. Add the eggs one at a time, mixing each one until well incorporated. (This makes the top layer shiny.)
Add the flour and cocoa powder and fold until just incorporated. Transfer the batter to the prepared pan and transfer it to the oven. Bake for 22-25 minutes or until a toothpick comes out clean when inserted in the center.
Allow the brownies to cool completely before removing them from the pan and slice them into squares.

Nutrition