Let’s Talk Brownies: Chocolatey Espresso Bliss
If you love the rich, intoxicating flavor of espresso and the decadence of chocolate, this espresso brownie recipe is about to become your new favorite. It’s perfect for gatherings, cozy nights in, or whenever you need a little pick-me-up. With its gooey texture and a kick of espresso, each bite is a little moment of joy that will have everyone begging for the recipe.
"These espresso brownies are the best I’ve ever made! The depth of flavor from the espresso really elevates them. I’ll be making these for every get-together!" – Sarah, home baker.
Why You’ll Love This Dish
Why settle for ordinary brownies when you can whip up these espresso-infused beauties? Not only do they satisfy your sweet tooth, but they also bring a rich coffee flavor that pairs perfectly with chocolate. This recipe is quick to prepare and requires minimal ingredients, making it a budget-friendly option for a delicious dessert. Plus, they’re kid-approved and keep well, so they’re perfect for any occasion, from a lazy weekend afternoon to a festive holiday gathering.
Step-by-Step Overview
Making these espresso brownies is a delightful process that’s just as enjoyable as eating them! You’ll start by browning the butter, which adds a nutty aroma and depth to your brownies. Then, you’ll whisk together simple ingredients to create a luscious batter that bakes up into a deliciously gooey treat. Excited? Let’s gather our ingredients!
Gather These Items
To create your espresso brownies, here’s what you’ll need:
- 1 cup unsalted butter (cold)
- 1 cup + 2 tbsp semi-sweet chocolate chips
- 1 cup all-purpose flour
- 3 tbsp dark cocoa powder
- 2 tbsp espresso powder
- 1/2 tsp salt
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1/2 tbsp vanilla extract
Feel free to substitute the espresso powder with instant coffee or omit it entirely if preferred. Enjoy your culinary creativity!
Directions to Follow
Preheat your oven to 350°F (180°C) and line an 8×8 baking pan with parchment paper. This will ensure easy removal after baking.
In a stainless steel pan, brown the butter over medium heat for about 10-12 minutes. Watch for it to foam, pop, and crackle—this is totally normal! Stir occasionally. Once it develops brown bits and begins to smell nutty, transfer it to a separate bowl.
Add the chocolate chips to the bowl of browned butter and stir until melted and smooth. Let it cool slightly.
In another bowl, whisk together the flour, cocoa powder, espresso powder, and salt—set this mixture aside.
In a mixing bowl, beat the eggs, sugar, and vanilla on medium speed for 1-2 minutes until fluffy.
With the mixer on low, stream the melted chocolate and butter mixture into the egg mixture, stirring until just combined.
Gently fold in the dry ingredients using a rubber spatula until fully integrated—be cautious not to overmix.
Pour the batter into the prepared baking pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out with moist crumbs. If using a non-metal pan, extend the baking time to about 45-50 minutes.
Once baked, allow the brownies to cool completely on a wire rack. Use a hot, sharp knife to cut them into 16 squares, wiping the knife clean after each cut for neat pieces.
Best Ways to Enjoy It
These brownies are delightful on their own, but why not take them to the next level? Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a textural contrast, sprinkle them with toasted nuts or a dusting of powdered sugar. You can also pair them with a fresh cup of coffee for the ultimate indulgent experience!
Keeping Leftovers Fresh
To ensure your espresso brownies stay fresh, store them at room temperature in an airtight container for up to a week. For longer storage, place them in the fridge for up to two weeks. If you’re looking to stash them for even longer, you can freeze them! Just wrap each brownie individually in plastic wrap and then place them in a freezer-safe container. They’ll keep well for up to three months. When ready to eat, simply thaw at room temperature.
Practical Cooking Tips
- Brown the Butter Right: Be sure to watch the butter closely while browning. The transition from perfectly browned to burnt is quick!
- Prep Your Pan: Lining the pan helps not only in removal but also keeps the edges from overbaking.
- Don’t Overmix: When folding in the dry ingredients, a few lumps are okay. Overmixing can result in tough brownies.
Creative Twists
Feel adventurous? You could experiment by adding different flavor profiles: incorporate a dash of sea salt on top before baking, or swirl in some peanut butter for a nutty twist. Want more espresso? Add chocolate-covered espresso beans on top after baking for a crunchy bite!
Your Questions Answered
Q: Can I use coconut oil instead of butter?
A: Yes, you can substitute coconut oil. The flavor will change slightly but it will still yield delicious brownies!
Q: What if I don’t have espresso powder?
A: You can use instant coffee instead, or omit it entirely for classic chocolate brownies.
Q: Can I double this recipe?
A: Absolutely! Just be sure to adjust the baking time if using a larger pan.
With this recipe in your arsenal, you’ll be ready to impress friends, family, or even just yourself with these addictive espresso brownies! Happy baking!
Print
Espresso Brownies
- Total Time: 55 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Deliciously gooey espresso brownies that combine rich chocolate and coffee flavors, perfect for any occasion.
Ingredients
- 1 cup unsalted butter (cold)
- 1 cup + 2 tbsp semi-sweet chocolate chips
- 1 cup all-purpose flour
- 3 tbsp dark cocoa powder
- 2 tbsp espresso powder
- 1/2 tsp salt
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1/2 tbsp vanilla extract
Instructions
- Preheat your oven to 350°F (180°C) and line an 8×8 baking pan with parchment paper.
- In a stainless steel pan, brown the butter over medium heat for about 10-12 minutes.
- Add the chocolate chips to the bowl of browned butter and stir until melted and smooth. Let it cool slightly.
- In another bowl, whisk together the flour, cocoa powder, espresso powder, and salt.
- In a mixing bowl, beat the eggs, sugar, and vanilla on medium speed for 1-2 minutes until fluffy.
- With the mixer on low, stream the melted chocolate and butter mixture into the egg mixture, stirring until just combined.
- Gently fold in the dry ingredients until fully integrated.
- Pour the batter into the prepared baking pan and bake for 30-40 minutes or until a toothpick comes out with moist crumbs.
- Allow the brownies to cool completely on a wire rack, then cut into 16 squares.
Notes
Store brownies in an airtight container at room temperature for up to a week. They can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg