Espresso Brownies: A Perfect Blend of Rich Chocolate and Bold Coffee
If you’re a fan of both coffee and chocolate, these Espresso Brownies are about to become your new favorite treat. Combining the deep flavors of cocoa with the rich, bold notes of espresso, these brownies are fudgy, decadent, and impossible to resist. Perfect for an afternoon pick-me-up or a sweet end to your day, these brownies are sure to satisfy your cravings. Let’s dive into the details!
Ingredients:
- 1 cup unsalted butter, melted
- 1 ½ cups light brown sugar
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¼ cup brewed espresso
- 1 ½ cups unsweetened cocoa powder
- ¾ cup all-purpose flour
- 1 tablespoon espresso powder
- ½ teaspoon kosher salt
Directions:
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures that your brownies bake evenly and achieve that perfect texture.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the melted butter, light brown sugar, and granulated sugar until well combined. This mixture should have a smooth consistency.
- Incorporate the Eggs: Add the eggs one at a time, whisking thoroughly after each addition. Continue whisking until the batter becomes lighter in color, which usually takes about 4-5 minutes. This step is crucial for achieving those signature crinkly brownie tops.
- Add Espresso and Vanilla: Stir in the brewed espresso and vanilla extract, mixing until the batter is smooth and well-blended.
- Combine the Dry Ingredients: Gently fold in the cocoa powder, all-purpose flour, espresso powder, and kosher salt. Mix until just combined, being careful not to overmix, which can result in tougher brownies.
- Prepare the Baking Pan: Line your baking pan with a parchment paper sling that’s slightly smaller than the width of the pan. Lightly spray the bottom and sides of the pan with a vegetable oil-based spray, then place the parchment paper sling inside, smoothing it out so it adheres to the pan.
- Bake: Pour the brownie batter into the prepared pan, spreading it evenly. Bake at 350°F for 30-45 minutes. Check for doneness by inserting a knife into the center of the brownies—it should come out mostly clean.
- Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan. Once cooled, use the edges of the parchment paper to lift the brownies out of the pan. Cut into squares and enjoy!
- Storage: Store these delicious brownies in an airtight container at room temperature. They’ll stay fresh for up to 5 days, but are best enjoyed within the first 2-3 days for optimal flavor and texture.
Recipe Notes:
- Prep Time: 15 minutes
- Cooking Time: 30-45 minutes
- Total Time: 45-60 minutes
- Servings: 16 brownies
- Calories: 350 kcal per serving
These Espresso Brownies are the perfect treat for chocolate and coffee lovers alike. Whether you’re looking to impress guests or simply indulge in a sweet treat, this recipe delivers on both flavor and texture. Don’t forget to share your results with us—tag your creations with #EspressoBrownies and let us know how they turned out!
Enjoy baking, and happy indulging!
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Espresso Brownies
- Total Time: 45-60 minutes
- Yield: 16 1x
Description
These Espresso Brownies are a decadent treat that perfectly marries the rich flavors of chocolate and espresso. The addition of brewed espresso and espresso powder enhances the chocolatey depth of these brownies, making them an indulgent delight for coffee lovers. With a fudgy texture and crinkly top, these brownies are both visually appealing and incredibly satisfying.
Ingredients
1 cup unsalted butter, melted
1 ½ cups light brown sugar
1 cup granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
¼ cup brewed espresso
1 ½ cups unsweetened cocoa powder
¾ cup all-purpose flour
1 tablespoon espresso powder
½ teaspoon kosher salt
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, whisk together the melted butter, light brown sugar, and granulated sugar until well combined.
Add the eggs one at a time, whisking thoroughly after each addition, until the batter becomes lighter in color. Whisk the sugar and eggs for at least 4-5 minutes to achieve crinkly brownie tops.
Stir in the brewed espresso and vanilla extract, mixing until smooth.
Fold in the cocoa powder, flour, espresso powder, and kosher salt. Mix until just combined, being careful not to overmix.
Prepare your baking pan by cutting a parchment paper sling slightly smaller than the width of the pan. Lightly spray the bottom and sides of the pan with vegetable oil-based spray, then place the parchment paper sling inside, smoothing it out so it adheres to the pan.
Pour the brownie batter into the prepared pan, spreading it evenly.
Bake at 350°F for 30-45 minutes, or until a knife inserted into the center comes out mostly clean.
Remove the brownies from the oven and allow them to cool completely in the pan. Once cooled, use the edges of the parchment paper to lift the brownies out of the pan.
Store brownies in an airtight container at room temperature for up to 5 days, although they are best enjoyed within the first 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 30-45 minutes
Nutrition
- Calories: 350