Description
These rich and fudgy Espresso Brownies combine the bold flavor of freshly brewed espresso with classic chocolate for an irresistible treat. Quick to prepare and perfect for coffee lovers, these brownies have a deep cocoa taste balanced with a subtle coffee kick, baked to perfection in just 40 minutes.
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 tablespoon brewed espresso
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan to prevent sticking.
- Melt the butter: In a saucepan over low heat, melt the unsalted butter completely until smooth and fluid, then remove from heat.
- Mix the wet ingredients: Stir in the sugar, cocoa powder, brewed espresso, eggs, and vanilla extract into the melted butter. Mix thoroughly until the batter is smooth and uniform in texture.
- Add dry ingredients: Gently fold in the all-purpose flour and salt, mixing just until combined to avoid overmixing which can toughen the brownies.
- Bake the brownies: Pour the batter into the prepared 8×8-inch pan, smoothing the top with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and serve: Allow the brownies to cool completely in the pan before cutting into 12 squares. Serve and enjoy this fudgy espresso-infused dessert!
Notes
- To brew espresso, you can use an espresso machine or a strong coffee brewed with a moka pot or Aeropress.
- Do not overbake the brownies to maintain their fudgy texture; check doneness around 25 minutes.
- For an extra chocolate kick, sprinkle chocolate chips on top before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
