Espresso Dark Chocolate Brownies
25 mins prep30 mins cook
These espresso dark chocolate brownies are rich in flavor with the perfect subtle hint of espresso. They are perfectly fudgy from the browned butter and dark chocolate making for the best texture. An absolute must make!
0 servings
What you need
Instructions
1 Preheat your oven to 350 degrees. 2 In a stainless steel or light colored pan, heat to medium and start to brown 1 cup of butter. Stirring frequently and keeping your eye on it so it doesn't burn. This process should take about 12-15 minutes. You will start to see golden brown bits at the bottom of the pan when it is ready. Scrape it all into a bowl and set aside. 3 Add in your dark chocolate chips to your browned butter and whisk together until completely melted. Set aside. 4 In a medium sized bowl, whisk together your dry ingredients - flour, dutch cocoa, salt, and espresso powder. Set aside. 5 In another bowl, mix your eggs, vanilla, white sugar, brown sugar, and coffee concentrate with a hand or standing mixer. Mix until fluffy (about 2-3 minutes). 6 Putting your mixer to low setting, slowly drizzle in your melted chocolate and mix until combined. 7 Add in your dry ingredients and fold in with a spatula. 8 Line an 8x8 metal baking pan with parchment paper and pour your batter into the pan. Bake for 30-35 minutes. Every oven is different! I baked mine for 32 minutes and it was perfect. To test the doneness, insert a toothpick and if it comes out clean, remove your brownies from the oven. Please keep in mind if you are using anything besides a metal pan (glass or ceramic) your brownies will bake SLOWER and will require more time in the oven - closer to 45 minutes. 9 Remove from oven and set on a cooling rack (while still in the pan) and cool for 45 minutes to 1 hour (do not skip this step as it helps your brownies hold their shape). 10 Sprinkle with flakey sea salt and cut into 3x3 squares and enjoy!View original recipe