Description

These rich and fudgy espresso brownies combine the intense flavors of espresso powder and chocolate for a decadent treat. Moist and perfectly balanced with a slightly crisp edge, they are ideal for coffee lovers and chocolate enthusiasts alike. The use of both granulated and brown sugar adds depth and a chewy texture, while semi-sweet chocolate chips melt into pockets of gooey goodness.

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
2 tsp espresso powder

Dry Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt

Add-ins

1/2 cup semi-sweet chocolate chips

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Instructions

Preheat and Prepare Pan: Preheat your 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 after baking.
Melt Butter and Mix Sugars: Melt the butter in a saucepan over low heat until fully melted. Remove from heat and whisk in both granulated sugar and brown sugar until the mixture is smooth and well combined, ensuring a uniform sweet base for the brownies.
Add Eggs, Vanilla, and Espresso: Allow the butter-sugar mixture to cool slightly so it doesn’t cook the eggs. Whisk in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and espresso powder, which will give the brownies a deep coffee flavor.
Sift and Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually fold this dry mixture into the wet ingredients until just combined, avoiding overmixing to keep the brownies tender.
Fold in Chocolate Chips and Pour Batter: Gently fold in the semi-sweet chocolate chips to the batter. Pour the brownie batter into the prepared baking dish and spread it evenly with a spatula.
Bake: Place the dish in the preheated oven and bake for 25-30 minutes. The edges should begin to pull away from the pan, while the center remains soft to the touch—this ensures a fudgy consistency. Remove from oven and allow to cool before slicing into 16 servings.

Notes

Using room temperature eggs helps to incorporate air evenly, leading to better texture.
Do not overbake to maintain a fudgy center; start checking at 25 minutes.
Espresso powder intensifies the chocolate flavor without making the brownies taste like coffee.
Line the pan with parchment paper for easy removal and cleaner edges.
For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American