Espresso Brownies are a rich, indulgent dessert that brings together the deep, bold flavors of coffee and chocolate. These fudgy brownies are infused with espresso powder, intensifying the chocolate while adding a subtle coffee kick. Perfect for chocolate lovers and coffee enthusiasts alike, these brownies are decadent, moist, and absolutely irresistible. Whether served warm with a scoop of vanilla ice cream or paired with a cup of coffee, Espresso Brownies are a sophisticated treat that’s surprisingly easy to make.
Ingredients
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons espresso powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
- Incorporate the Dry Ingredients: Sift in the cocoa powder, espresso powder, flour, and salt. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Add the Chocolate Chips: Fold in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking for maximum fudginess.
- Cool and Serve: Let the brownies cool in the pan for 15 minutes, then transfer them to a wire rack to cool completely. Slice into squares and serve.
