Description
Rich and fudgy espresso brownies infused with a deep coffee flavor, moist texture, and loaded with semi-sweet chocolate chips. These brownies combine the bitterness of espresso powder with sweet cocoa for a perfect indulgent treat, ideal for coffee lovers and chocolate enthusiasts alike.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
Dry Ingredients
- 2 tsp espresso powder
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking and ensure easy removal of the brownies.
- Melt Butter and Mix Sugars: Melt the butter in a saucepan over low heat until fully melted. Remove from heat and whisk in both the granulated and brown sugars until the mixture is smooth and well combined.
- Add Eggs, Vanilla, and Espresso: Allow the butter and sugar mixture to cool slightly to avoid cooking the eggs. Whisk in the eggs one at a time to incorporate them fully, then add vanilla extract and espresso powder, mixing until smooth and homogeneous.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. This step ensures even mixing and removes any lumps.
- Fold Dry Ingredients into Wet: Gradually fold the dry ingredients into the wet mixture carefully to avoid overmixing, stopping as soon as everything is just combined to maintain a tender texture.
- Add Chocolate Chips and Prepare for Baking: Gently fold in the semi-sweet chocolate chips to distribute them evenly throughout the batter. Pour the batter into the prepared baking dish and spread it out evenly.
- Bake: Bake in the preheated oven for 25-30 minutes. The brownies are done when the edges start to pull away from the sides of the pan but the center remains soft and slightly underbaked, which ensures fudginess.
- Cool and Serve: Remove the brownies from the oven and let them cool completely in the pan before cutting into 16 squares to ensure clean cuts and the best texture.
Notes
- Use room temperature eggs to ensure better mixing and fluffier texture.
- Sifting dry ingredients helps avoid lumps and creates a smoother batter.
- Do not overbake; brownies should stay fudgy in the center for the best taste and texture.
- Line the baking dish with parchment paper for easier cleanup and removal.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- Espresso powder enhances the chocolate flavor but can be omitted for a milder taste.
