Espresso Brownies

Espresso brownies that are rich, fudgy, and deeply chocolatey with a hint of espresso that enhances every bite and makes them extra indulgent.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 25

Total Time 35

Servings brownies

Calories 191

Author Kim

Preheat oven to 350ºF and prepare an 8x8-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.

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.