Description

These Espresso Brownies are a delightful treat, combining the richness of dark chocolate with a coffee twist. Perfect for any occasion, these brownies are quick to prepare and deliver an irresistible flavor that will satisfy your sweet tooth!

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 your oven to 350°F and line an 8×8-inch metal pan with parchment paper. Set aside.
In a heatproof bowl, combine the butter, chopped dark chocolate, and oil. Melt gently in the microwave or over a double boiler, then mix in the cocoa powder and espresso powder until smooth. Allow to cool slightly.
In a separate large bowl, beat the eggs, egg yolk, granulated sugar, powdered sugar, and vanilla extract on high speed for 3-6 minutes until the mixture is thick, pale, and forms ribbons.
With the mixer on low, gradually pour in the slightly cooled chocolate-butter mixture into the egg mixture.
Sift in the dry ingredients into the brownie batter, gently folding them into the mixture with a spatula until just combined.
Pour the batter into the prepared pan, smooth out the top, and tap the pan on the counter. Bake for 25 minutes or until a toothpick comes out with moist crumbs.
Let cool in the pan for a few minutes before adding any desired toppings.

Notes

For an extra rich flavor, use high-quality dark chocolate and cocoa powder.
Ensure eggs are at room temperature for the best texture.
Experiment with toppings like nuts or a dusting of powdered sugar.

Nutrition

Serving Size: 1 brownie
Calories: 210
Sugar: 20g
Sodium: 80mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg