Espresso Brownies
Rich, fudgy, and deeply chocolatey, these espresso brownies are everything you love about a classic brownie, taken up a notch. That hint of coffee makes the chocolate flavor even more intense, and trust me… they’re seriously hard to stop eating.
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Is there anything more delightful than a fudgy chocolatey scrumptious brownie? How about a fudgy, decadent brownie made with espresso? Yeah, I thought that may get your attention.
If you give this recipe a whirl, leave a comment and be sure to tag a picture @kimscravings on Instagram. I love to see what you’re cooking up! Enjoy, friends!
Espresso Brownies
Ingredients
- 6 tablespoons (85g) butter
- 2 tablespoons (24-28g) oil, I use avocado oil, any variety will work
- 2 ounces (56-57g) milk chocolate (about 1/4 heaping cup)
- 2 ounces (56-57g) dark chocolate (about 1/4 heaping cup)
- 1½ tablespoons (8g) unsweetened cocoa powder
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons (7-9g) espresso powder
- 3/4 cup (93g) all-purpose flour
- 1/4 cup (40g) semi-sweet chocolate chips
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Instructions
- Preheat oven to 350ºF and prepare an 8×8-inch baking pan by spraying it with nonstick cooking spray or lining it with a sheet of parchment paper or aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Grease if using foil and set aside.
- In a large pot over medium-low heat, melt 6 tablespoons (85g) butter, 2 tablespoons (24-28g) oil, 2 ounces (56-57g) milk chocolate (about 1/4 heaping cup), 2 ounces (56-57g) dark chocolate (about 1/4 heaping cup) and 1½ tablespoons (8g) unsweetened cocoa powder together until fully melted and smooth. Remove from heat.
- Stir in 1 cup (200g) granulated sugar and 1 teaspoon vanilla extract. Add in 2 large eggs, 1 at a time, stirring vigorously before the next addition.
- Add in the 1/4 teaspoon baking powder, 1/2 teaspoon salt, 2 tablespoons (7-9g) espresso powder , and 3/4 cup (93g) all-purpose flour; stir gently until just combined. Do not over mix.
- Fold in 1/4 cup (40g) semi-sweet chocolate chips and pour batter into prepared pan. Smooth the top and bake 25-30 minutes, and until a toothpick inserted into the center comes out just barely clean. Cool at least 30 minutes before cutting and serving.
Notes
- Gluten-free flour: I like King Arthur Gluten-Free All-Purpose Flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- Measuring flour: Aside from using a scale, the best way to measure flour is to spoon it into your measuring cup and then level it off with the back of a knife. This helps prevent packing in too much flour, which can make your baked goods dry.
- To store: Place brownies in an airtight container at room temperature for up to 4 days.
- To freeze: Wrap tightly in plastic wrap and place in a freezer bag for up to 3 months.
Did you make this recipe?
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I have starbucks peppermint mocha and I was wondering if that could be used?
That should work great!
These look so delicious! Doesn’t seem too complicated either, I might have to try it out one of these days. New follower 🙂
Yes, you totally should! Thanks for stopping by!