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–+ servings

Espresso Brownies

Rich, dense and fudgy espresso brownies that are loaded with chocolate chips and a hint of espresso flavor for an ultimate treat. They look good with a crackly shiny top and taste even better!
5 from 2 votes
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Course: Dessert
Keyword: Brownies, Brownies Recipe, Espresso Brownies, Mocha Brownies
Total Time: 35 minutes
Servings: 16 pieces

Ingredients

  • 1 1/4 stick (140g) unsalted butter melted
  • 3 large eggs, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 3 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 cup melted semi-sweet chocolate bar
  • 3/4 cup (98g) all-purpose flour
  • 1/4 cup (30g) unsweetened cocoa powder or dutch process cocoa powder
  • 1/2 teaspoon (2.5g) salt
  • 2 teaspoon (10g) espresso powder
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  • Preheat oven to 350° F/175° F. Line an 8-inch square baking pan with cooking spray and parchment paper.
  • In a large bowl melt the butter in the microwave for 20-30 seconds until melted. Pour melted butter into a large mixing bowl. Whisk in granulated sugar and brown sugar until smooth and shiny. Let it cool a little bit.
  • Whisk in the eggs and vanilla until they're just barely combined; don't over-mix. Add in melted chocolate and whisk until combined and smooth. Make sure the chocolate is not too hot or it will cook the eggs.
  • Sift flour, cocoa powder, espresso powder and salt into the wet mixture. Use a spatula to gently fold in the dry ingredients until just combined. Fold in chocolate chips until evenly distributed.
  • Pour into prepared pan and smooth it out. Bake in the preheated oven for 25-30 minutes, or until the edges are firm and and the top is shiny and slightly cracked. Baking time will depend on how fudgy you want your brownies to be. My brownies are already in 24 minutes.
  • Remove brownies from the oven and allow them to cool. Lift them out of pan and allow to cool completely before slicing. Store in an airtight container for 5 days (if they last that long!) and freeze up to 2 months.

Notes

You should have overhangs on the sides so you can lift the brownies out of the pan easily.
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