Description
Rich and indulgent espresso brownies with optional espresso ganache.
Ingredients
Scale
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons instant espresso powder
- 1 cup semi-sweet chocolate chips (for ganache)
- 1/2 cup heavy cream (for ganache)
- 1 tablespoon instant espresso powder (for ganache)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper.
- In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and melted butter. Whisk in the eggs, one at a time, followed by the vanilla extract until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, salt, baking powder, and instant espresso powder.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Pour the brownie batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Remove the brownies from the oven and let them cool in the pan for about 15-20 minutes before transferring to a wire rack to cool completely.
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
- Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for about 2 minutes to soften.
- Add the instant espresso powder and stir until the mixture is smooth and glossy. Allow the ganache to cool slightly before drizzling over the cooled brownies.
- Once the brownies are completely cool, cut them into squares and drizzle with the espresso ganache if using. Serve and enjoy!
Notes
- Butter can be substituted with coconut oil for a dairy-free version.
- Coconut sugar or a sugar alternative can be used for a healthier option.
- Dark chocolate chips can replace semi-sweet chocolate chips for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Espresso Brownies, Rich Indulgent