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Espresso Brownies Recipe


Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings 24 brownies
Espresso brownies on a table.
Indulge in the perfect pairing of coffee and chocolate with this Coffee Brownies Recipe. Using a simple one-pot stovetop method, you can create dense, fudgy brownies that strike the ideal balance between coffee flavor and sweetness!

Ingredients  

  • 1 cup unsalted butter 227g, I use Kerrygold
  • 2½ cups granulated sugar 500g, I use Domino
  • 2 tablespoons canola oil
  • 2 teaspoons coffee extract
  • 1 teaspoon vanilla extract
  • 5 large eggs I use Vital Farms
  • ¾ cup +2 tablespoons all-purpose flour 116g, I use King Arthur
  • ¾ cup + 1 tablespoon Dutch-process cocoa powder 80g, I use Ghirardelli
  • 2 tablespoons powdered milk 20g, optional
  • 1 tablespoon espresso powder 7g
  • ¾ teaspoon salt
  • ½ cup mini semi-sweet chocolate chips or 4oz. chopped baking chocolate

Instructions

  • Preheat oven to 350°F and line a metal 8x8, 9x9, or 9×13-inch cake pan with parchment paper and spray lightly with cooking spray. Make sure some of the parchment is over the edge of the pan for easy removal. This may require two sheets, one going in each direction for a 9x13-inch pan – make sure the one that goes across the shorter distance is under the one that goes along the full length of the pan.
  • Melt 1 cup unsalted butter in a heavy-bottomed saucepan over low heat. Add 2½ cups granulated sugar and stir until smooth, the butter and sugar have started emulsifying, and no butter is separated from the sugar. Remove from heat and let the mixture cool for 5 minutes, stirring often to release heat.
    Melted butter and sugar in a saucepan.
  • Add 2 tablespoons canola oil, 2 teaspoons coffee extract, and 1 teaspoon vanilla extract to the butter and sugar and beat them in with a rubber spatula until fully combined and there's no separation between the ingredients (no oil resting on top).
    Vanilla and coffee extract being added to melted butter and sugar in a saucepan
  • Beat in 5 large eggs one at a time, beating with the spatula or a fork after each one. Mix until fully incorporated.
    Egg being added to wet ingredients to make brownie batter.
  • Sift the ¾ cup +2 tablespoons all-purpose flour, ¾ cup + 1 tablespoon Dutch-process cocoa powder, 2 tablespoons powdered milk, 1 tablespoon espresso powder, and ¾ teaspoon salt into the butter and sugar mixture, stirring gently with a rubber spatula just until almost all the dry streaks are gone.
    Dry ingredients being sifted into wet ingredients in a bowl to make brownies.
  • Fold in the ½ cup mini semi-sweet chocolate chips.
    Mini chocolate chips being added to a saucepan to make brownie batter.
  • Pour the brownie batter into the prepared baking pan and bake for 25 to 30 minutes for a 9x13-inch pan or 40 to 45 minutes for an 8x8 or 9x9-inch pan.
    Brownie batter in a 9x13-inch pan.
  • Cool before removing it from the pan and slicing it for best results. Use a plastic knife for the cleanest cuts.
    A plastic knife cutting brownies on a cutting board.

Nutrition

Calories: 224kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 90mg | Potassium: 92mg | Fiber: 1g | Sugar: 23g | Vitamin A: 299IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 1mg
Find it online: www.sugarandsoul.co/coffee-brownies/