Decadent Dark Chocolate Espresso Brownies That Wow!

by

Bring the Bakery Home

Hey there, sweet tooth! Ready to whip up something truly special in your own kitchen? These dark chocolate espresso brownies are your new best friend — rich, velvety, and with just a punch of coffee to wake up your senses. Honestly, homemade always beats store-bought, especially when you get to savor that irresistible aroma that fills your kitchen. And guess what? You probably already have everything you need in your pantry—no fancy runs required! These brownies come together quickly, making them perfect for a spontaneous dessert craving or a cozy weekend treat. Plus, if you’re feeling adventurous, why not pair your brownies with a dollop of whipped cream or a splash of vanilla ice cream? It’s almost too good to be true, but hey—it’s just baking! So, grab those ingredients, and let’s turn simple staples into something truly magical. Ready to get your bake on? Let’s do this!

Dark Chocolate Espresso Brownies

These dark chocolate espresso brownies are rich, dense, and fudgy, utilizing melted dark chocolate and butter as the base. The addition of brewed espresso enhances the chocolate flavor, resulting in a glossy, crackly top with a moist, chewy interior. The final appearance is a uniform, deeply chocolatey brownie with a slightly shiny crust.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 200 g dark chocolate finely chopped
  • 115 g unsalted butter cut into cubes
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon instant espresso powder or instant coffee
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
  • 0.75 cup all-purpose flour
  • 1 shot fresh brewed espresso cooled

Equipment

  • Mixing bowls
  • Saucepan
  • Whisk
  • 8-inch square baking pan
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
  2. Melt the dark chocolate and butter together in a heatproof bowl set over a saucepan of simmering water (double boiler), stirring until smooth and glossy. Remove from heat and set aside to cool slightly.
  3. In a large mixing bowl, whisk together the granulated sugar and eggs until the mixture becomes pale and slightly thickened, about 2-3 minutes. Use a whisk or electric mixer.
  4. Stir in the brewed espresso, vanilla extract, and salt into the egg mixture. Continue whisking until well combined.
  5. Gradually pour the melted chocolate and butter into the wet ingredients, stirring gently until the batter is smooth and uniform.
  6. Sift the all-purpose flour into the batter, then gently fold it in with a spatula until just combined. Do not overmix, as this can make the brownies dense.
  7. Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove air bubbles.
  8. Bake in the preheated oven for 25-30 minutes. The brownies are done when the top has a shiny, crackly crust and a toothpick inserted into the center comes out with moist crumbs.
  9. Allow the brownies to cool completely in the pan on a cooling rack, about 15-20 minutes. Use the parchment overhang to lift them out.
  10. Cut into squares with a sharp knife once completely cooled. Serve as desired and enjoy the fudgy, moist texture.

There you have it — brownies that are luscious, fudgy, and totally addictive. For an extra punch, sprinkle a few sea salt flakes on top before baking; it’s a game-changer! I’d love to hear how yours turned out, or if you have a secret ingredient you love to toss in. Happy baking, friend!

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