Description

These Espresso Brownies are a chocolate lover’s dream, combining dark chocolate and espresso powder for an irresistible fudgy dessert. With a simple preparation and delicious creamy texture, they are perfect for any occasion, from a quick treat to serving guests at dinner.

Ingredients

Scale

½ cup butter salted or unsalted
3 tbsp neutral oil vegetable or grape seed oil
4 oz 70% dark chocolate, chopped
1/3 cup Dutch process cocoa powder
2 large eggs room temp
1 egg yolk
1 cup granulated sugar
½ cup powdered sugar
1½ tsp vanilla extract
½ cup all-purpose flour
1 tbsp cornstarch
½ tsp kosher salt
2 tbsp instant espresso powder

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Instructions

Preheat the oven to 350°F and line an 8×8-inch metal pan with parchment paper.
In a heatproof bowl, combine the butter, chopped chocolate, and oil. Melt gently either in the microwave in 30-second bursts or over a double boiler. Stir in the cocoa powder and espresso powder until smooth and allow to cool slightly.
In a large bowl, beat the eggs, egg yolk, granulated sugar, powdered sugar, and vanilla on high speed for 3-6 minutes until the mixture is thick, pale, and ribbon-like.
With the mixer on low speed, slowly pour in the slightly cooled chocolate-butter mixture.
Sift the dry ingredients into the brownie mixture, then gently fold them in using a spatula.
Pour the batter into the prepared pan, smooth the top, and gently tap the pan on the counter. Bake for 25 minutes, or until a toothpick inserted comes out with moist crumbs.
Let the brownies cool in the pan before adding any toppings.

Notes

For an extra chocolatey taste, consider adding chocolate chips to the batter.
Letting the brownies cool allows for easier slicing and enhanced flavors.
Store leftover brownies in an airtight container at room temperature for several days.

Nutrition

Serving Size: 1 brownie
Calories: 180
Sugar: 14g
Sodium: 90mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg