Fudgy Espresso Brownies
These indulgent brownies combine the richness of chocolate with the bold flavor of espresso, creating a dessert that's perfect for coffee and chocolate lovers.
Equipment
- 1 9-inch square baking pan lined with parchment paper
- 1 Mixing Bowl large
- 1 Whisk
- 1 Spatula
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 2 tbsp instant espresso powder
- 4 oz dark chocolate melted
Instructions
Preparation
- Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving some overhang for easy removal. In a large bowl, whisk together the flour, cocoa powder, and salt.
- In a separate bowl, melt the butter and chocolate together until smooth. Let cool slightly, then whisk in the sugar, eggs, vanilla, and espresso powder until combined.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix to maintain a fudgy texture.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
Serving
- Allow the brownies to cool in the pan on a wire rack for at least 20 minutes. Use the parchment overhang to lift them out of the pan, then cut into squares and serve.
Storage
- Store any leftover brownies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the brownies for up to 3 months.
Notes
Pro Tips: Always use high-quality chocolate and cocoa powder for the best flavor. Let the brownies cool completely before cutting to ensure clean slices.
Ingredient Substitutions: You can substitute the dark chocolate with semi-sweet chocolate for a sweeter brownie.
How to Serve: Serve these brownies warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Freshness: Keep brownies in an airtight container to maintain freshness. They can also be frozen for longer storage.
Make-Ahead Tips: Prepare the brownie batter ahead of time and store it in the refrigerator for up to 24 hours before baking.
Ingredient Substitutions: You can substitute the dark chocolate with semi-sweet chocolate for a sweeter brownie.
How to Serve: Serve these brownies warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Freshness: Keep brownies in an airtight container to maintain freshness. They can also be frozen for longer storage.
Make-Ahead Tips: Prepare the brownie batter ahead of time and store it in the refrigerator for up to 24 hours before baking.