Yield: 16
Espresso Brownies
Chocolate and coffee? You get the best of both with these thick and fudgy Espresso Brownies.
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup dark cocoa powder
- 1 cup all-purpose flour*
- 1 teaspoon table salt
- 1/2 cup instant espresso powder
Instructions
- Preheat oven to 350°F. Line an 8 x 8-inch pan with parchment paper.
- Beat butter and sugar in a large mixing bowl until light and creamy. Add eggs and vanilla and beat until it is light yellow and smooth about 3-4 minutes.
- Add cocoa powder, flour, salt, and espresso powder. Gently mix until combined.
- Spread batter in prepared pan. Bake for 45-55 minutes or until a toothpick inserted in the outside center comes out with a few moist crumbs on it. The brownies will set up more as they cool. Do not overbake.
- Remove and cool on a wire rack.
Notes
- Set the butter out ahead of time. Softened butter is much easier to mix into the other ingredients.
- Line the baking pan with parchment paper. Use binder clips to hold it in place until you add the batter. After baking, you can easily lift the brownies out.
- Measure the flour and cocoa powder correctly. Fluff with a spoon and gently place in your measuring cup. If you scoop or pack, you will end up with too much.
- While making the batter, preheat your oven. Use an oven thermometer to ensure it is at the right temperature.
- Use a wooden toothpick or skewer to test the baked brownies. You want a few moist crumbs on it. Pulling the brownies out slightly underdone is best because they will firm up as they cool.
- Let the brownies cool completely before cutting them with a plastic knife. This will keep them from sticking and crumbling apart.
Spoon & Sweep method: Use a spoon to fill the measuring cup with flour until the required amount is obtained. Scooping the measuring cup directly into the flour bag will firmly pack flour, resulting in too much flour required for the recipe.
This recipe was made using Dixie Crystals Sugar.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 257Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 77mgSodium: 153mgCarbohydrates: 33gFiber: 1gSugar: 25gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.