Craving a brownie that offers both the richness of chocolate and the subtle depth of espresso? These brownies are tender, fudgy, and have an enhanced chocolatey flavor thanks to the added espresso powder. The use of both bittersweet and semisweet chocolates ensures a balance between the rich, deep flavors and the sweet, creamy ones. It’s the perfect treat for coffee lovers and chocoholics alike!
Ingredients:
- 1 cup plus 2 Tbs good quality bittersweet chocolate, chopped (or chocolate chips)
- 1/2 cup unsalted butter, cut into quarters
- 3 Tbs unsweetened cocoa powder
- 1 tsp espresso powder or instant coffee
- 3 large eggs, room temperature
- 1 1/4 cups granulated sugar
- 2 tsp pure vanilla extract
- 1/2 tsp salt
- 1 cup all-purpose flour
- 1 cup semisweet chocolate chips
Instructions:
- Preparation: Start by preheating your oven to 350° F. For easy removal and cutting of brownies later on, line an 8×8-inch square baking pan with parchment paper. Make sure the paper hangs over two opposite edges. Lightly grease it with nonstick cooking spray and set aside.
- Melt the Chocolate and Butter: Using a double boiler method, gently melt the bittersweet chocolate and butter. Ensure the water in the boiler doesn’t touch the bottom of your bowl. Stir occasionally for an even melt. If you don’t have a double boiler, see notes for an alternative microwave method. Once melted, remove from heat and whisk in cocoa powder and espresso. Let it cool a bit.
- Egg Mixture: In your stand mixer’s bowl, whisk together eggs and sugar. Do this on medium-high speed for about a minute until the mixture is smooth. Reduce speed to low, then add in vanilla and salt. Blend until combined.
- Combine Chocolate and Egg Mixtures: Keeping the mixer at low speed, slowly pour in the slightly cooled chocolate mixture. This step can also be done by hand if you prefer.
- Fold in Flour and Chips: Remove the bowl from the mixer. Gently fold in the flour using a wooden spoon. You might still see a bit of flour, but don’t overmix. It will get incorporated when you add the chocolate chips. Finally, fold in the semisweet chocolate chips.
- Bake: Pour your brownie batter into the prepared pan, ensuring it’s spread evenly. Bake for about 25 minutes. You’ll know they’re done when the top has a slight sheen and the center is still dense. Remember, residual heat will continue to cook them a bit after removing them from the oven.
- Cool and Serve: Allow the brownies to cool completely on a wire rack, which should take about 2 hours. Once cooled, lift them out using the parchment paper overhangs, cut into squares, and serve!
Notes: For the microwave method: Place chopped chocolate and butter in a microwave-safe bowl. Heat in 20-second increments, stirring after each until fully melted and smooth.
These brownies are rich and will pair well with a glass of milk or a scoop of vanilla ice cream. Enjoy!
