Description
These rich and fudgy espresso brownies combine the deep flavors of dark chocolate and espresso powder to create an indulgent dessert perfect for coffee and chocolate lovers alike. With a chewy texture and balanced sweetness enhanced by a hint of bitterness, these brownies are ideal for any occasion, easy to make, and sure to satisfy your chocolate cravings.
Ingredients
Scale
Chocolate Mixture
- 200 grams (about 7 oz) dark chocolate, chopped
- 115 grams (1/2 cup) unsalted butter, cubed
Wet Ingredients
- 200 grams (1 cup) granulated sugar
- 100 grams (1/2 cup) brown sugar
- 3 large eggs
- 2 tablespoons espresso powder
Dry Ingredients
- 120 grams (1 cup) all-purpose flour
- 30 grams (1/4 cup) cocoa powder
- a pinch of salt
Optional
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 175°C (350°F) to ensure it is at the right temperature for baking the brownies evenly.
- Prepare Baking Pan: Grease and line an 8×8 inch (20×20 cm) baking pan with parchment paper to prevent the brownies from sticking and to allow easy removal.
- Melt Chocolate and Butter: In a medium saucepan over low heat, melt the chopped dark chocolate and cubed unsalted butter together until smooth, stirring occasionally to avoid burning.
- Mix Sugars and Add Wet Ingredients: In a large mixing bowl, combine the granulated sugar and brown sugar. Add the melted chocolate and butter mixture, stirring well to combine. Incorporate the eggs one at a time, mixing thoroughly after each addition, then stir in the espresso powder to enhance flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and a pinch of salt to ensure even distribution.
- Fold Dry into Wet Mixture: Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to maintain a fudgy texture.
- Pour Batter and Bake: Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool in the pan for about 10 minutes. Then lift them out using the parchment paper and transfer to a wire rack to cool completely. Dust with powdered sugar if desired before cutting into 16 squares and serving.
Notes
- Ensure not to overbake to keep the brownies fudgy and moist.
- Espresso powder intensifies the chocolate flavor but does not add a strong coffee taste.
- Use high-quality dark chocolate for best results.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Brownies can be stored in an airtight container for up to 4 days at room temperature or refrigerated for up to a week.
