Fudgy Espresso Chocolate Brownies
Indulge in the ultimate chocolate experience with these Fudgy Espresso Chocolate Brownies, where each bite is decadently moist and dense, melting in your mouth with the perfect balance of rich chocolate and bold espresso.
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Equipment
- heat safe mixing bowls
- kitchen scale optional but recommended
- mixer with whisk attachments
- rubber spatula
- 8x8 baking pan
- parchment paper
- sifter
Ingredients
- 196 g unsalted butter
- 1 cup chocolate morsels
- 3 ea large eggs room temperature
- 1 cup sugar
- 1 tbsp vanilla extract
- 1 cup all-purpose flour
- 3 tbsp black cocoa powder
- 1 ½ tsp espresso powder
- 1 tsp fine sea salt
- flaky sea salt optional
Instructions
- Sift flour, cocoa powder, espresso powder, and fine sea salt. Set aside.
- Melt butter on a stovetop. Place chocolate morsels in heat heat-safe bowl, and pour in hot butter. Let sit for about 2 minutes and move to the next step.
- Add eggs, sugar, and vanilla to separate bowl.
- Whisk on medium-high for at least 2 minutes.
- Back to the butter and chocolate bowl, use a whisk to mix until the mixture is shiny and smooth.
- Slowly pour the chocolate mixture into the egg-sugar mixture and whisk on low as it is poured in.
- The batter will appear smooth and shiny once well mixed.
- Add dry ingredients, and use a rubber spatula to fold in until no dry streaks remain.
- Fold until just combined and you no longer see flour streaks.
- Pour into an 8x8 baking pan. Use a rubber spatula or offset spatula to spread evenly.
- Bake for 22-24 minutes. Remove from oven and place on cooling rack. Allow to cool for a few hours before cutting.
Notes
Hot Tip! Sifting dry ingredients, especially cocoa powder, is critical because it helps break up the cocoa powder clumps. Without sifting, you may find clumps of cocoa powder in the batter after baking.
Hot Tip! Folding uses a scooping method to help combine ingredients without releasing too many air bubbles. Use a rubber spatula to cut through to the bottom and then lift from the bottom to fold over. Continue until the dry ingredients are mostly combined.
Hot Tip! Allow brownies to cool completely before cutting. If you cut too early then you risk the brownie batter to loosely run (similar to chocolate lava).
Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. It helps more accurately measure ingredients by weight vs. volume.
Room Temperature Ingredients. Make sure your eggs are at room temperature before you begin. You can speed up the process by placing it in warm water for a few minutes.
Sift Your Dry Ingredients. Cocoa powder is notorious for clumping together which makes it hard to fold into the wet ingredients. Sift the dry ingredients together to help ensure your ingredients fold into each other well.
Prepare 8x8 Baking Pan. I like to line mine with parchment paper so I can easily lift it out of the baking pan once it has completely cooled. Simply take a piece of parchment that is no more than 12” in length, fold it lengthwise, and then cut along the folded seam. Spray the baking pan with baking spray, and lay each piece across each other. You can use metal clips to secure in place.
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