Rich, dense and fudgy espresso brownies that are loaded with chocolate chips and a hint of espresso flavor for an ultimate treat. They look good with a crackly shiny top and taste even better!
Hands down if you believe that chocolate is a stress reliever. I’ve just got over from a stressful week when everything seemed to fight against me. I got extremely sick and was required to stay at home for a few days. The sickness affected me both mentally and physically which distressed me a lot. I’ve never experienced being seriously sick like this before. During those days, I tried to calm myself and looked for a better way to get over it. Good things take time.
I ate chocolate every single day since that event happened to cheer my spirit up. I came up with the idea of baking an indulgent treat with chocolate and a hint of coffee flavor so it would taste better. And I am not wrong. I can tell chocolate and coffee flavor are the best combo and when you don’t know which flavor should go with chocolate, pick coffee.
USE ESPRESSO POWDER
The secret ingredient to turn your brownies into a better version is espresso powder. I prefer espresso powder over instant coffee flavor in this recipe as they are full-flavored and concentrated. But you can substitute with instant coffee powder if you don’t have it on hand (and that’s my preference, too). The espresso flavor adds an extra depth of flavor to my classic fudgy brownies and I can’t forget how good the smell of fresh baked espresso brownies was when they were out of the oven. The coffee smell was in the air, over my kitchen that I didn’t want to leave. That was so therapeutic.
HOW TO MAKE ESPRESSO BROWNIES?
Now it’s time to make some espresso brownies. You will need to melt the chocolate before proceeding to any further steps. To start, in a small bowl you’ll melt butter in a microwave for 20-30 seconds until it’s melted then transfer to a large bowl. Then you whisk in granulated sugar and brown sugar until smooth and shiny. The mixture will be fluffy and light. Let it cool a little bit then whisk in eggs and vanilla extract until just combined. Add in melted chocolate. Make sure it’s not too hot or it will cook the eggs.
Sift together flour, cocoa powder, espresso powder and salt into the wet mixture above. Then use a spatula to gently fold in the dry ingredients. Be careful not to over-mix as this will cause the brownies to be more cake-like in texture. Lastly, fold in the chocolate chips (or chocolate chunks) until evenly distributed.
Pour the espresso brownie batter into a prepared pan and bake for 20-25 minutes until shiny and slightly cracked on top. Baking time can be adjusted depending on how fudgy you like you brownies to be. Do not over-bake them so they stay fudgy after cooling.
More Brownies Recipes:
- 1 1/4 stick (140g) unsalted butter melted
- 3 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar
- 3 large eggs
- 1 teaspoon (5ml) vanilla extract
- 1/2 cup melted semi-sweet chocolate bar
- 3/4 cup (98g) all-purpose flour
- 1/4 cup (30g) unsweetened cocoa powder or dutch process cocoa powder
- 1/2 teaspoon (2.5g) salt
- 2 teaspoon (10g) espresso powder
- 1 cup (175g) semi-sweet chocolate chips
- Preheat oven to 350° F/175° F. Line an 8-inch square baking pan with cooking spray and parchment paper.
- In a large bowl melt the butter in the microwave for 20-30 seconds until melted. Pour melted butter into a large mixing bowl. Whisk in granulated sugar and brown sugar until smooth and shiny. Let it cool a little bit.
- Whisk in the eggs and vanilla until they're just barely combined; don't over-mix. Add in melted chocolate and whisk until combined and smooth. Make sure the chocolate is not too hot or it will cook the eggs.
- Sift flour, cocoa powder, espresso powder and salt into the wet mixture. Use a spatula to gently fold in the dry ingredients until just combined. Fold in chocolate chips until evenly distributed.
- Pour into prepared pan and smooth it out. Bake in the preheated oven for 25-30 minutes, or until the edges are firm and and the top is shiny and slightly cracked. Baking time will depend on how fudgy you want your brownies to be. My brownies are already in 24 minutes.
- Remove brownies from the oven and allow them to cool. Lift them out of pan and allow to cool completely before slicing. Store in an airtight container for 5 days (if they last that long!) and freeze up to 2 months.