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Espresso Brownies Recipe

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Rich, fudgy espresso brownies with an intense chocolate flavor enhanced by coffee. These bakery-style brownies feature a crackly top, gooey center, and sophisticated taste that coffee and chocolate lovers will adore.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • 1½ cups granulated sugar
  • ½ cup light brown sugar, packed
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 to 3 tablespoons instant espresso powder (adjust to taste)
  • ¾ cup unsweetened cocoa powder (Dutch-process preferred)
  • 1 cup all-purpose flour
  • ¾ teaspoon fine sea salt
  • 1½ cups semi-sweet chocolate chips, divided

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment with butter or cooking spray.
  2. Mix wet ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined and smooth, about 1 minute. The mixture should look glossy.
  3. Add eggs and vanilla: Add eggs one at a time, whisking well after each addition. The batter should become lighter in color and very smooth. Whisk in the vanilla extract and espresso powder until the espresso is completely dissolved with no granules visible.
  4. Combine dry ingredients: In a separate medium bowl, whisk together the cocoa powder, flour, and salt. This ensures even distribution and prevents lumps.
  5. Fold in dry ingredients: Add the dry ingredients to the wet ingredients. Using a rubber spatula, gently fold everything together until just combined. Don’t overmix—some streaks of flour are okay. Overmixing develops gluten and creates cakey brownies instead of fudgy ones.
  6. Add chocolate chips: Fold in 1 cup of the chocolate chips, reserving ½ cup for topping.
  7. Transfer to pan: Pour the batter into your prepared baking pan and spread evenly with your spatula. The batter will be thick. Sprinkle the remaining ½ cup chocolate chips over the top.
  8. Bake: Bake for 28-32 minutes. The brownies are done when a toothpick inserted 2 inches from the edge comes out with just a few moist crumbs (not wet batter, but not completely clean either). The center should still look slightly underdone—it will continue cooking as it cools. Don’t overbake or you’ll lose that fudgy texture!
  9. Cool completely: Let the brownies cool in the pan on a wire rack for at least 1 hour, preferably 2-3 hours. This cooling time is crucial for the right texture. Once cooled, use the parchment overhang to lift the entire brownie slab out of the pan, then cut into 24 squares.

Notes

  • Room temperature eggs: This prevents the butter from solidifying when mixed. If you forget to take eggs out ahead, place them in a bowl of warm water for 5 minutes.
  • Don’t overbake: Fudgy brownies should look slightly underdone in the center when you remove them from the oven. They firm up as they cool.
  • Cutting clean squares: For professional-looking cuts, refrigerate brownies for 30 minutes, then use a sharp knife wiped clean between each cut.
  • Espresso adjustment: Start with 2 tablespoons if you’re sensitive to coffee flavor; increase to 3 tablespoons for maximum coffee enhancement.
  • High-altitude baking: If above 3,000 feet, increase oven temperature to 375°F and decrease baking time by 5 minutes.

Nutrition

Find it online: https://focialy.com/espresso-brownies-recipe/