Espresso Brownies
Ingredients
- Brownies
- Unsalted butter – ½ cup 113 g
- Semi-sweet or dark chocolate chopped – 6 oz (170 g)
- Granulated sugar – ¾ cup 150 g
- Brown sugar – ¼ cup 50 g
- Eggs – 2 large
- Vanilla extract – 2 teaspoons
- All-purpose flour – ¾ cup 95 g
- Unsweetened cocoa powder – 2 tablespoons
- Salt – ½ teaspoon
- Instant espresso powder – 1 tablespoon
- Optional Toppings
- Chocolate chips or chunks – ½ cup
- Espresso nibs or chopped coffee beans – 2 tablespoons
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- Melt butter and chocolate together until smooth; cool slightly.
- Stir in both sugars while warm. Add eggs one at a time, then vanilla.
- Whisk flour, cocoa, salt, and espresso powder; fold into wet ingredients gently.
- Fold in optional chocolate chips or espresso nibs, reserving some for topping.
- Pour batter into pan, smooth top, and sprinkle reserved toppings.
- Bake 28–32 minutes, until edges are set but center slightly soft.
- Cool completely before slicing.