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Double Chocolate Espresso Brownies

These Double Chocolate Espresso Brownies are fudgy, rich, and bursting with intense chocolate and espresso flavor. Perfect for any chocolate lover looking for a decadent treat!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 12 servings

Ingredients

  • 1 cup unsalted butter melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons instant espresso powder

Instructions

Preparation

  • Start by preheating your oven to 350°F (175°C). Grease your 9x13 inch baking pan or line it with parchment paper for easy removal later.

Mixing Wet Ingredients

  • In a large mixing bowl, combine the melted butter and granulated sugar. Whisk together until smooth and glossy. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

Mixing Dry Ingredients

  • In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, salt, and instant espresso powder. This ensures even distribution and prevents lumps.

Combining Ingredients

  • Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix; you want the batter to stay thick and fudgy.
  • Fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter.

Baking

  • Pour the batter into your prepared pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. The brownies will continue to set as they cool.

Cooling and Serving

  • Allow the brownies to cool completely in the pan on a cooling rack. Once cooled, cut into squares and serve. These brownies pair wonderfully with a glass of cold milk or a scoop of vanilla ice cream.

Equipment

  • 9x13 inch Baking Pan
  • Mixing bowls
  • Whisk or electric mixer
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Notes

  • For a dairy-free version, substitute butter with coconut oil or vegetable oil.
  • Try almond flour for a gluten-free alternative, but texture may vary.
  • Add 1/2 cup chopped nuts like walnuts or pecans for extra crunch.
  • Do not overmix the batter to maintain fudginess and avoid cakey texture.
  • Store brownies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.