Espresso Brownies are moist and delicious and they make a great afternoon snack. These brownies are also rich in chocolate flavour thanks to the addition of espresso.
My family loves brownies and I am always trying to find new ways to make them. This recipe is a variation of my original brownie recipe.
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Ingredients For Espresso Brownies
This recipe contains 10 simple ingredients that are typical of brownies.
- Cocoa Powder. Unsweetened cocoa powder is used in these brownies.
- White Sugar. This is the sweetener in this recipe.
- Flour. A small amount of flour is used in this brownie recipe.
- Espresso Powder. Adding espresso to the batter intensifies the richness of the chocolate.
- Eggs.
- Butter. Melted butter is used to add more richness to the these brownies. Margarine can be used but the flavour is different and not as rich as butter.
- Baking Soda. Only a small amount is used.
- Vanilla Extract.
- Salt.
- Mini chocolate chips. These are added to the batter for more chocolate flavour.
Turn These Brownies into a Decadent Dessert
Turn these brownies into a decadent dessert by topping them with vanilla ice cream and chocolate sauce.
Or top them with whipped cream and fresh berries. Our favourite berry to top brownies is fresh raspberries, but strawberries taste good as well.
These brownies taste amazing when warm. To reheat them, place them on a microwave-safe plate, cover them with a slightly damp paper towel and microwave for 15 – 20 seconds.
This recipe can easily be doubled and baked in a 13×9 inch pan, cooking time needs to be adjusted to 45 to 50 minutes.
Why Add Espresso to Brownies?
The addition of instant espresso intensifies the chocolate flavour. Any espresso powder will work. I use Nescafe Instant Gold Espresso which you can find on Amazon.
I hope you enjoy this recipe as much as my family does.
Storing Espresso Brownies
Espresso Brownies can be stored at room temperature in an air-tight container for up to 3 days.
Once sliced, these brownies can also be frozen in an airtight container for up to 2 months. Thaw at room temperature.
Espresso Brownies
Ingredients
- 1 cup white sugar
- ⅓ cup unsweetened cocoa powder
- ½ cup flour
- 2 tsp espresso powder
- ¼ tsp salt
- ¼ tsp baking soda
- 2 eggs
- 1 tsp vanilla extract
- ½ cup melted butter, cooled
- ¼ cup mini chocolate chips
Instructions
- Preheat the oven to 350°F. Lightly grease a 8x8 baking pan or line with parchment paper and lightly spray with cooking spray.
- Mix sugar, cocoa powder, flour , instant espresso powder, salt and baking powder together in a large bowl and set aside.
- Whisk together eggs and vanilla in a separate bowl. Add to dry ingredients and stir until just mixed
- Add melted, cooled butter until just mixed together.
- Fold in chocolate chips.
- Pour into the prepared pan. Add extra chocolate chips if using. Bake in a preheated oven for 20 minutes or until baked in the centre. You can check the brownies with a fork or toothpick, if it comes out clean, the brownies are ready.
- Remove from the oven and cool in the pan on a cooling rack.
- Cut into squares and serve.
- Store in an airtight container for up to a week, or freeze for up to one month.
