Espresso Brownies

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 cup

Unsalted Butter , cubed

1 1/3 cups

Bittersweet Chocolate , roughly chopped

1/3 cup

Unsweetened Chocolate , roughly chopped

1 1/3 cups

All-Purpose Flour

1 tsp

Baking Powder

1/2 tsp

Salt

2 cups

Caster Sugar

4

Large Eggs , beaten

2 Tbsp

Instant Espresso Powder

1 tsp

Pure Vanilla Extract

1.5 oz

Espresso , crushed

Cooking Instructions

HIDE IMAGES

Step 1

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

Step 2

Melt the Unsalted Butter (1 cup) , Bittersweet Chocolate (1 1/3 cups) , and Unsweetened Chocolate (1/3 cup) over a water bath, stirring until the chocolate is smooth.

Step 3

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

Step 4

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

Step 5

Sift in the All-Purpose Flour (1 1/3 cups) , Baking Powder (1 tsp) , and Salt (1/2 tsp) and mix well.

Step 6

Add Espresso (1.5 oz) , reserving some to dust over cooked brownies.

Step 7

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

Step 8

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.

Step 9

Let brownies cool before slicing. Dust with remaining espresso.