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fudgey brownies with dark chocolate puddles
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Espresso Brownies Recipe

prep 15 minutes
cook 40 minutes
total 55 minutes
Serves 16 brownies
Super fudge-y espresso brownies made with dark chocolate and fresh brewed espresso. These brownies have four shots of espresso in them and they can also be made with espresso powder. Have your coffee and eat it too!
Author: Bernice Baran
Servings 16 brownies

Equipment

Ingredients

  • 1/2 cup (113g) Danish Creamery Premium Sea Salted Butter
  • 1 cup (6oz) semi-sweet chocolate chips
  • 1/2 cup (4 shots/4oz) espresso
  • 4 large eggs room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar lightly packed
  • 3/4 cup (90g) all-purpose flour spooned and leveled
  • 1/2 cup 40g unsweetened cocoa powder spooned and leveled (I like dutch-processed)
  • 1/2 tsp fine sea salt
  • 2/3 - 1 cup (4-6oz) chopped dark chocolate I like Trader Joes 72% pound chocolate

Method

  1. Preheat the oven to 325F/163C convection (300F/149C conventional). Use cooking spray and parchment paper to grease and line an 8-inch square pan.
  2. In a heat safe bowl or a saucepan, melt the butter with the dark chocolate chips. Mix until they’re smooth.
    1/2 cup (113g) Danish Creamery Premium Sea Salted Butter, 1 cup (6oz) semi-sweet chocolate chips
  3. Add the espresso and mix until they’re all combined. Set aside to cool while you get the rest of the ingredients together.
    1/2 cup (4 shots/4oz) espresso
  4. In a large bowl, use a whisk to combine the eggs, granulated sugar and brown sugar until they’re just barely combined; don’t over-mix. They should still be a little gloopy.
    4 large eggs room temperature, 1 cup (200g) granulated sugar, 1/2 cup (100g) light brown sugar lightly packed
  5. Pour in the butter, chocolate, espresso mixture to the eggs and sugar while whisking. Don’t over-mix again.
  6. Add the flour, cocoa powder and salt into the wet ingredients and mix them together just until the last streak of flour is combined.
    3/4 cup (90g) all-purpose flour spooned and leveled, 1/2 cup 40g unsweetened cocoa powder spooned and leveled (I like dutch-processed), 1/2 tsp fine sea salt
  7. Fold in the chocolate chunks until they’re evenly distributed.
    2/3 - 1 cup (4-6oz) chopped dark chocolate I like Trader Joes 72% pound chocolate
  8. Pour the brownie batter into the prepared pan and bake for about 40 minutes.
  9. Remove the brownies from the oven, bang them on the counter and top with additional chocolate chunks and sea salt.
  10. Allow them to cool in the pan for about 30-60 minutes, until they can be sliced without falling apart.

Notes

  • If you don’t have an espresso machine, you can still make these brownies with espresso powder. Use 2 grams of espresso powder to 1 ounce of hot water to make one shot. These brownies use 4 shots so about 8 grams of espresso powder to 1/2 cup (4oz) of hot water.
  • Alternatively you could use coffee instead of espresso. The texture and consistency should be the same but the coffee flavor won't be as strong.

Nutrition

Serving: 1gCalories: 257kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 57mgSodium: 134mgFiber: 2gSugar: 31g
Course: Brownies & Bars
Cuisine: American
Keyword: brownies, coffee brownies, dark chocolate brownies, espresso brownies, fudgy brownies, salted brownies