Description
These rich and fudgy Espresso Brownies combine the deep flavors of cocoa and espresso for an indulgent twist on a classic treat. Perfect for coffee lovers, they deliver a moist, chocolaty bite with a subtle coffee kick, baked to perfection in just 40 minutes.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 1 cup sugar
- 1 tablespoon brewed espresso
- 3 eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan to ensure the brownies do not stick and for easy removal after baking.
- Melt the butter: In a saucepan over low heat, melt the unsalted butter slowly, stirring occasionally until it is completely smooth with no lumps.
- Mix the wet ingredients: Remove the melted butter from heat then stir in sugar, cocoa powder, and brewed espresso. Crack in the eggs one at a time and add vanilla extract, mixing thoroughly until the batter is smooth and homogenous.
- Add dry ingredients: Gently fold in the all-purpose flour and salt until just combined. Be careful to not overmix to maintain a tender, fudgy texture in the finished brownies.
- Bake the brownies: Pour the brownie batter evenly into the prepared baking pan and smooth the surface. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool and serve: Allow the brownies to cool completely in the pan on a wire rack before cutting into 12 squares. Serve and enjoy your rich espresso-infused brownies!
Notes
- Use freshly brewed espresso or a strong coffee substitute for the best flavor.
- Do not overbake to keep the brownies fudgy rather than cakey.
- You can add chocolate chips or nuts for extra texture if desired.
- Allow the brownies to cool fully for easier cutting and better flavor development.
