Description
These Espresso Brownies combine rich, dark chocolate with a bold espresso flavor for a decadent and fudgy treat. Moist and dense, with chunks of dark chocolate melted throughout, they offer the perfect balance of sweetness and coffee bitterness. Perfect for coffee lovers who want an indulgent dessert with a caffeinated kick.
Ingredients
Wet Ingredients
- 113 grams Danish Creamery Premium Sea Salted Butter
- 120 mL espresso (4 shots)
- 4 large eggs (room temperature)
Dry Ingredients
- 200 grams granulated sugar
- 100 grams light brown sugar (lightly packed)
- 90 grams all-purpose flour (spooned and leveled)
- 40 grams unsweetened cocoa powder (spooned and leveled, preferably Dutch-processed)
- 1/2 tsp fine sea salt
Chocolate
- 170 grams semi-sweet chocolate chips
- 170 grams chopped dark chocolate (72% cocoa preferred)
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (163°C) convection. Grease an 8-inch square pan with cooking spray and line it with parchment paper to ensure easy removal of the brownies.
- Melt Butter and Chocolate Chips: In a heat-safe bowl or saucepan, melt the butter together with the semi-sweet chocolate chips, stirring until smooth and well combined.
- Add Espresso: Stir the espresso into the melted butter and chocolate mixture until fully incorporated. Set this aside to cool slightly while preparing the other ingredients.
- Mix Eggs and Sugars: In a large bowl, whisk the eggs, granulated sugar, and light brown sugar together just until barely combined. Avoid over-mixing; the batter should remain somewhat gloopy.
- Combine Wet Ingredients: Gradually pour the cooled butter, chocolate, and espresso mixture into the egg and sugar mixture while whisking gently to combine without overmixing.
- Add Dry Ingredients: Sift in the flour, cocoa powder, and salt to the wet ingredients. Stir carefully just until the last streak of flour disappears, avoiding overworking the batter.
- Fold in Chocolate Chunks: Gently fold the chopped dark chocolate into the batter to distribute evenly.
- Bake: Pour the brownie batter into the prepared pan and bake in the preheated oven for about 40 minutes until set but still fudgy inside.
- Cool and Decorate: Remove the brownies from the oven, bang the pan gently on the counter to release air bubbles, and sprinkle with additional chocolate chunks and a pinch of sea salt on top.
- Allow to Set: Let the brownies cool in the pan for 30 to 60 minutes until firm enough to cut into squares without crumbling.
Notes
- Using room temperature eggs helps create a smoother batter.
- For best results, use Dutch-process cocoa powder to enhance chocolate flavor.
- Do not over-mix the batter at any stage to keep brownies tender and fudgy.
- The espresso adds a subtle coffee depth but does not make the brownies taste bitter.
- Cooling completely before slicing ensures clean, neat brownie squares.
- These brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
