Dark Chocolate Espresso Brownies
Super moist, melt in your mouth, fudge-like Dark Chocolate Espresso Brownies.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9 large
- ½ cup all purpose flour
- ¼ cup dark cocoa powder
- 1 teaspoon salt
- ½ teaspoon baking powder
- ¾ cups 1 ½ sticks unsalted butter
- 3- ounces dark chocolate chips
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 tablespoon brewed espresso at room temperature
- 1 teaspoon vanilla extract
- 3 large eggs
- 2- ounces dark chocolate chips chopped
Preheat oven to 350° F. Butter or grease bottom and sides of a 9x9 baking pan. Line with parchment paper (up sides as well), grease top of parchment.
In a medium bowl, whisk together flour, cocoa powder, salt and baking powder; set aside.
Place butter and 3-ounces chocolate chips in a small bowl and microwave in 45-second increments, stirring between, until melted. Allow to cool slightly.
Add melted chocolate to a large bowl. Stir in both sugars, vanilla and espresso until combined. Stir in eggs then flour mixture just until combined. Fold in remaining chocolate chips.
Pour batter into prepared baking dish. Bake 35-40 minutes, until top is mostly set and toothpick inserted in center comes out with fudge-like coating. Allow to cool 30-60 minutes, lift brownies out of pan using parchment edges, then cut into squares. Extras (if any) can be stored sealed on counter for a few days, and fridge a few more after that.
Calories: 355kcal | Carbohydrates: 48g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 300mg | Potassium: 166mg | Fiber: 0g | Sugar: 39g | Vitamin A: 80IU | Calcium: 76mg | Iron: 0.9mg