Espresso Brownies
Rich espresso and chocolate are the perfect duo in these thick and fudgy espresso brownies!
Servings 9 servings
Calories 252kcal
Ingredients
- 1/2 cup unsalted butter
- 2 tablespoons instant espresso powder
- 1 cup bittersweet chocolate chips
- 3 large eggs
- 1-1/3 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (spooned and leveled)
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 350F. Line a 9-inch square baking pan with parchment paper. Set aside.
- Place butter in a medium bowl and microwave 30-60 seconds until melted. Whisk in espresso powder until smooth.
- Add chocolate chips to butter mixture and return to microwave 60-90 seconds until chocolate chips are melted, stirring at 30 second intervals. Allow to cool slightly.
- Whisk eggs, sugar, and vanilla into melted chocolate mixture until smooth. Fold in flour, cocoa powder, and salt until batter is thick and smooth. Spread batter in an even layer in prepared pan.
- Bake brownies at 350F 25-30 minutes until a toothpick comes out with moist crumbs sticking to it. Cool brownies completely in pan on a wire cooling rack before slicing into squares. Enjoy!
Notes
Storing Instructions
Store brownies in an airtight container at room temperature up to 4 days. Freeze brownies up to 2 months
Nutrition
Serving: 1 brownie | Calories: 252kcal | Carbohydrates: 38.8g | Protein: 3.7g | Fat: 10.8g | Saturated Fat: 6.1g | Cholesterol: 74mg | Sodium: 2211mg | Potassium: 49mg | Fiber: 1.3g | Sugar: 32.5g | Calcium: 14mg | Iron: 5mg