Espresso Chocolate Chip Brownies
These Espresso Chocolate Chip Brownies are a chocolate lover's dream! Rich, fudgy, and with a delightful espresso kick, they're perfect for any occasion.
Equipment
- Mixing Bowl
- Whisk
- Baking Pan
- Parchment Paper
- Rubber spatula
Ingredients
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tablespoon instant espresso powder
- 1 tablespoon vanilla extract
- 4 large eggs
- 1.5 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 9x13 inch baking pan with parchment paper.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, brown sugar, and instant espresso powder until smooth. Add in the vanilla extract and eggs, one at a time, whisking well after each addition.
- In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and kosher salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Using a rubber spatula, fold in the semisweet chocolate chips until evenly distributed.
- Pour the brownie batter into the prepared baking pan and bake for 25-30 minutes.
- Let cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Notes
- Use high-quality cocoa powder for the best flavor.
- Let brownies cool completely for enhanced fudginess.
- For a stronger espresso flavor, add more espresso powder.