Rich and Fudgy Chocolate Espresso Brownies Recipe
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
Satisfy your chocolate cravings with this amazing rich and fudgy Chocolate Espresso Brownies recipe. The espresso powder in these homemade brownies elevates the rich chocolate flavor. No need to take a trip to Starbucks or any other coffee shop, make these amazing fudgy espresso brownies in the comfort of your home.
Yield: 12
Calories: 456kcal
Ingredients
- 1 ¼ cups unsalted butter
- 2 ½ cups semisweet chocolate chips
- 9 tablespoons cocoa powder
- 4 large eggs
- 1 ½ tablespoon instant espresso powder
- 1 tablespoon vanilla extract
- 1 ¼ cup white sugar
- 1/2 cup and 2 tablespoons all purpose flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 degrees.
- Prepare a 9x13 baking pan by coating it with a thin layer of butter then flour.
- Prepare hot water in a medium saucepan with a glass mixing bowl over it.
- Melt the butter, cocoa powder, and 1 1/2 cups of chocolate chips in the mixing bowl over the simmering water on low heat.
- While that is melting, in a large mixing bowl mix together the eggs, instant espresso powder, vanilla extract, and white sugar.
- Allow the melted chocolate mixture to cool slightly then slowly add to the wet ingredients as you continually stir. Allow the mixture to cool to room temperature.
- Add the dry ingredients (½ cup of flour, salt, baking powder) to the cooled chocolate mixture and mix.
- In a small bowl mix 1 cup of chocolate chips with 2 tablespoons of flour.
- Add the flour coated chocolate chips to the brownie batter and stir.
- Pour the batter into the prepared baking pan.
- Bake for 20 minutes then rap the baking pan against the oven shelf to force the air to escape. Bake for another 15 minutes. Check for doneness by sticking a toothpick in the center of the brownies, the toothpick should come out clean.
- Allow the brownies to cool and then refrigerate for extra fudgy brownies.
Notes
Ingredient variations:
- Instant coffee granules - replace the espresso powder in a 1:1 ratio. Instant coffee granules will not have as strong of coffee flavor
- Brown butter - brown the butter to add even more richness to these amazing brownies.
- Dark chocolate chips or chocolate chunks - to elevate the chocolate flavor to the next level feel free to use other kinds of chocolate
- Unsweetened baking chocolate squares - replace the cocoa powder and 3 tablespoons of butter with 3 ounces of unsweetened baking chocolate
- Walnuts - add 1.5 cups of chopped walnut for extra crunch
Storage:
Store cooled brownies in an airtight container for up to 7 days at room temperature or in the freezer for up to 3 months.Nutrition
Serving: 1g | Calories: 456kcal | Carbohydrates: 44g | Protein: 5g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 11g | Cholesterol: 113mg | Sodium: 180mg | Fiber: 3g | Sugar: 37g