Espresso Brownies
Espresso Brownies are rich soft and delicious with just the right coffee flavored kick.
Servings: 9
Calories:
Equipment
- 8" x 8" Pan
Ingredients
- 9 oz espresso chocolate chips Nestle Toll House Espresso Baking Chip Morsels
- 1 cup unsalted butter 2 sticks
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tbsp espresso powder
- 2 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking powder
- 3 large eggs
Instructions
- Preheat the oven to 325°F. Place parchment paper with overhanging edges on the bottom of the 8"x 8" pan (this will help when removing the brownies from the pan later). Grease the sides with cooking flour spray or butter.
- Brown Butter- Add unsalted butter to the sauce pan. Turn up the heat to medium. Cook for 8-12 minutes or until the butter begins to brown (not black) and smells nutty. Make sure to whisk every few minutes. Remove the browned butter from the heat source.
- In a large bowl: add espresso chips and browned butter. Mix/whisk until the chips is fully melted and smooth.
- Add sugar, vanilla extract, espresso powder and mix everything together. Then, add eggs and mix.
- Add flour, baking powder, cocoa powder & salt to the bowl. Mix everything together. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients.
- Transfer the thick batter to a pan. Bake for 28-30 minutes. Careful not to overcook, the brownies are meant to be gooey. Remove brownie from the oven and let cool in the pan for 30 minutes before slicing.
