Description
Rich and fudgy espresso brownies infused with the bold flavor of espresso powder and dark chocolate. These brownies combine a perfect balance of sweet and slightly bitter notes, creating a decadent dessert that’s perfect for coffee lovers and chocolate enthusiasts alike.
Ingredients
Scale
Chocolate and Butter
- 200 grams (about 7 oz) dark chocolate, chopped
- 115 grams (1/2 cup) unsalted butter, cubed
Sugars
- 200 grams (1 cup) granulated sugar
- 100 grams (1/2 cup) brown sugar
Wet Ingredients
- 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 reaches the perfect baking temperature for the brownies.
- Prepare the Pan: Grease and line an 8×8 inch (20×20 cm) baking pan with parchment paper to prevent sticking and make removal easier.
- Melt Chocolate and Butter: In a medium saucepan over low heat, gently melt the chopped dark chocolate and cubed unsalted butter together until the mixture is smooth and well combined. Remove from heat.
- Mix Sugars and Eggs: In a large mixing bowl, combine granulated sugar and brown sugar. Add the melted chocolate and butter mixture and mix well. Add the eggs one at a time, beating thoroughly after each addition to incorporate air and create a smooth batter. Stir in the espresso powder to infuse the coffee 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 of ingredients.
- Fold Dry Into Wet: Gradually incorporate the dry ingredients into the wet mixture, folding gently until just combined to maintain a tender texture.
- Pour Batter into Pan: Spread the brownie batter evenly into the prepared baking pan, smoothing the top for an even bake.
- Bake: Bake the brownies in the preheated oven for 20-25 minutes. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
- Cool: 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.
Notes
- Do not overmix the batter once the flour is added to prevent tough brownies.
- Adjust the baking time slightly depending on your oven; a shorter time yields fudgier brownies.
- Espresso powder intensifies the chocolate flavor but can be omitted if desired.
- Allow brownies to cool completely before slicing for clean edges.
- Dust with powdered sugar for an elegant finish.
