Description
These Espresso Brownies are fudgy, rich, and packed with flavor from dark chocolate and espresso. They’re simple to prepare and perfect for satisfying a 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
Instructions
- Preheat the oven to 350°F and line an 8×8-inch metal pan with parchment paper.
- In a heatproof bowl, mix the butter, chopped chocolate, and oil. Melt gently, stirring in the cocoa powder and espresso powder until smooth. Allow to cool slightly.
- In a large bowl, whisk together the eggs, egg yolk, granulated sugar, powdered sugar, and vanilla on high until thick and pale.
- Reduce mixer speed to low and gradually add the cooled chocolate-butter combination.
- Sift the dry ingredients into the batter and gently fold with a spatula until just combined.
- Pour the batter into the prepared pan, smoothing the top, then tap the pan once on the counter.
- Bake for 25 minutes, or until a toothpick inserted comes out with moist crumbs.
- Allow to cool slightly in the pan before adding toppings.
Notes
For extra richness, add chocolate chips to the batter before baking.
These brownies are delicious served warm with a scoop of vanilla ice cream.
Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg