Name: Espresso Brownies
Total time: PT2400.0S
Yield: 12
Ingredients: 225 gram Unsalted Butter; 170 gram Bittersweet Chocolate; 55 gram Unsweetened Chocolate; 165 gram All-Purpose Flour; 1 teaspoon Baking Powder; 1/2 teaspoon Salt; 370 gram Caster Sugar; 4 Large Egg; 2 tablespoon Instant Espresso Powder; 1 teaspoon Pure Vanilla Extract; 40 gram Espresso

This recipe will transform your kitchen into a coffee heaven, with the scent of espresso and chocolate filling the air. An instant ticket to paradise!

Oven

Intermediate

Quick

Date Night

Espresso Brownies

calories

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Unsalted Butter

gram

Bittersweet Chocolate

Unsweetened Chocolate

All-Purpose Flour

Baking Powder

teaspoon

Salt

Caster Sugar

Large Egg

Instant Espresso Powder

tablespoon

Pure Vanilla Extract

Espresso

Preheat oven to 350 degrees F (180 degrees C).

Melt the {@2:}, {@1:}, and {@0:} over a water bath, stirring until the chocolate is smooth.

Melt the Unsalted Butter (225 gram) [Cubed], Bittersweet Chocolate (170 gram) [Roughly Chopped], and Unsweetened Chocolate (55 gram) [Roughly Chopped] over a water bath, stirring until the chocolate is smooth.

Melt the Unsalted Butter (225 g), Bittersweet Chocolate (170 g), and Unsweetened Chocolate (55 g) over a water bath, stirring until the chocolate is smooth.

In a large bowl, whisk together the {@1:} and {@0:}, then add the melted chocolate and butter to the bowl.

In a large bowl, whisk together the Caster Sugar (370 gram) and Instant Espresso Powder (2 tablespoon), then add the melted chocolate and butter to the bowl.

In a large bowl, whisk together the Caster Sugar (370 g) and Instant Espresso Powder (2 Tbsp), then add the melted chocolate and butter to the bowl.

Mix in the {@1:} and {@0:} until thoroughly combined.

Mix in the Large Egg (4 N/A) [Beaten] and Pure Vanilla Extract (1 teaspoon) until thoroughly combined.

Mix in the Large Egg (4) and Pure Vanilla Extract (1 tsp) until thoroughly combined.

Sift in the {@0:}, {@1:}, and {@2:} and mix well.

Sift in the All-Purpose Flour (165 gram), Baking Powder (1 teaspoon), and Salt (1/2 teaspoon) and mix well.

Sift in the All-Purpose Flour (165 g), Baking Powder (1 tsp), and Salt (1/2 tsp) and mix well.

Add {@0:}, reserving some to dust over cooked brownies.

Add Espresso (40 gram) [Crushed], reserving some to dust over cooked brownies.

Add Espresso (40 g), reserving some to dust over cooked brownies.

Pour the batter into a greased baking pan lined with parchment paper.

Bake for 25-30 minutes. You will know when it is ready when a toothpick inserted into the center comes out clean with a few moist crumbs attached.

Let brownies cool before slicing. Dust with remaining espresso.

Espresso Brownies

5.0

40MINS

$1.28

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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