Espresso Brownies

5 from 1 vote

Espresso brownies have a rich coffee flavour, soft & fudgy texture and they come loaded with white chocolate chips. This recipe for brownies with espresso is quick, simple and bound to please.

Prep Time20

Cook Time20

Total Time40

Course: Baked Goods, Dessert

Cuisine: American, Worldwide

Diet: Vegetarian

Servings:

Calories: 259kcal

Author: Jane Coupland

Equipment

1 straight-sided 8-inch (20cm) square cake pan

Ingredients

120 g Butter
170 g Dark chocolate around 72% cocoa solids is ideal
100 g Caster sugar
110 g Dark muscovado sugar
2 Eggs
2 Egg yolks
2 teaspoons Vanilla extract
85 g Plain flour
30 g Espresso powder finely ground - do not use medium or coarse powder as the brownies will end up gritty
30 g Cocoa powder
¼ teaspoon Salt
50 g White chocolate chips
50 g Dark chocolate chips

Decoration

30 g Dark chocolate
½-1 teaspoon Sea salt flakes

Instructions

Preheat oven to 180℃/350℉.
Grease &line a 20cm x 20cm (8 inch x 8 inch) baking tin with baking parchment.
Melt the butter and 170g dark chocolate in a heatproof bowl either in the microwave (in short bursts at half power) or using a bain-Marie. Stir to combine.
120 g Butter, 170 g Dark chocolate
Add the sugars to the bowl and mix them in using a balloon whisk.
100 g Caster sugar, 110 g Dark muscovado sugar
Whisk in the eggs, egg yolks and vanilla extract.
2 Eggs, 2 Egg yolks, 2 teaspoons Vanilla extract
Measure the flour, finely ground espresso powder, cocoa powder and salt into a bowl then sift it into the wet mixture and use the balloon whisk to blend the ingredients together. Do not overmix the brownie batter: stop mixing when no more streaks of flour are evident.
85 g Plain flour, 30 g Espresso powder, 30 g Cocoa powder, ¼ teaspoon Salt
Stir in the chocolate chips using a large metal spoon.
50 g White chocolate chips, 50 g Dark chocolate chips
Spoon the mixture into the prepared baking tin, level the surface and bake it in the preheated oven for 20 minutes.
Test your brownie with a toothpick – if raw batter is evident on the pick continue to bake it for another 2-3 minutes and test again.
Once baked, allow the espresso brownies to cool completely in the tin.
When completely cold, the brownies can be cut into squares (keep them on the baking parchment). Once cut, push the brownies back together ready to decorate them.
Melt the remaining dark chocolate and drizzle half over the brownies diagonally. Now turn the brownies 90 degrees by rotating the baking sheet they are sitting on. Drizzle the remaining melted chocolate over the top, again diagonally.
30 g Dark chocolate
Sprinkle the sea salt flakes over the brownies, separate each brownie slightly and leave them for 30 minutes or until the chocolate has set.
½-1 teaspoon Sea salt flakes

Notes

Top Tip: the espresso powder must be finely ground. Using coarse or medium-ground espresso will result in a gritty texture that will not be pleasant to eat.

Use digital kitchen scales and gram measurements. It’s the most accurate way to measure ingredients and I do not recommend any other method. Please do not use cup measurements when baking as it is a wildly inaccurate system.
This recipe for brownies with espresso creates soft & fudgy brownies. If you prefer cakey-style brownies this may not be your ideal recipe.
Use the correct-sized tin. If it is too small then your batter may overflow. If it is too large the brownies will be too thin. And of course, the baking time will be affected if a different tin size is used.
Brownies are not easy to remove from baking tins without a liner so always line your tin, even if it claims to be non-stick.
Reduce the cooking time by 2 minutes to create goeier brownies or extend cooking time by 2 minutes fora firmer bake.
Let the brownies cool completely in the pan before cutting them. If they are hot or warm when cut, the brownie is likely to crumble.
These brownies should be wrapped in foil and stored in an airtight tin at room temperature for up to three days. They can also be frozen.

Nutrition