Rich, Fudgy Chocolate Espresso Brownies
These rich, fudgy chocolate brownies are the epitome of indulgence! They've got that signature crinkle top with a dense, moist center that melts in your mouth. The key to their intense chocolate flavor? A generous amount of instant espresso powder, which enhances their rich chocolate flavor. These have quickly become the staple dessert in the Well Seasoned household, and I know you're going to love them!
Servings: 9 large brownies
Calories: 750kcal
Video
Equipment
Ingredients
- ¾ cup (170g) unsalted butter, plus more for greasing the pan
- 1½ cup + 1 Tbsp (270g) semi-sweet chocolate, either chopped or chocolate chips
- ¼ cup + 1 Tbsp (40g) Dutch process unsweetened cocoa powder
- 2 tsp instant espresso powder, I like DeLallo!
- 3 large (150g) eggs
- 1½ cup (300g) granulated sugar
- 2 tsp pure vanilla extract
- 1 cup (120g) all-purpose flour
- ½ tsp Kosher salt
- Flaky sea salt
Instructions
- Prepare the pan. Preheat an oven to 350°F (175°C). Line an 8'' square baking pan with parchment paper. For easy removal, leave enough overhang of the parchment to lift the sides when finished baking. Coat with butter or nonstick baking spray.
- Melt butter and chocolate. Place ¾ cup (170g) unsalted butter and 1½ cup + 1 Tbsp (270g) semi-sweet chocolate in a medium saucepan set over medium heat. Cook until melted, stirring occasionally, then add ¼ cup + 1 Tbsp (40g) cocoa powder and 2 tsp espresso powder. Whisk well.
- Mix eggs and sugar. Place 3 large (150g) eggs, 1½ cups (300g) sugar, and 2 tsp vanilla extract in the bowl of a stand mixer fitted with whisk attachment. Whisk until the mixture turns pale yellow and smooth, about 3 minutes.
- Add the chocolate mixture. Slowly add the melted chocolate mixture to the eggs, then whisk to combine.
- Add flour. Dump in 1 cup (120g) all-purpose flour and ½ tsp Kosher salt all at once, then whisk (or fold with a spatula) just until no flour streaks remain.
- Bake the brownies. Transfer the brownie batter to the prepared pan, then bake for 30-32 minutes. The brownies should have crisp, firm edges and just a slight jiggle in the center. Sprinkle immediately with a generous pinch or two of flaky sea salt, then allow to cool completely before slicing into 9 large or 16 smaller equal squares. Enjoy!
Notes
- To make-ahead: Prepare brownie batter, cover, and refrigerate for up to 24 hours. Bring to room temperature for 30 minutes before baking to enjoy freshly made brownies effortlessly.
- Leftovers and storage: Cool brownies in the pan, cover with plastic wrap, or transfer to an airtight container. Store at room temperature for 5 days (though they never last that long!) or refrigerate for extended freshness. Bring refrigerated brownies to room temperature before serving for optimal texture.
- To freeze: To freeze brownies, allow them to cool completely, then wrap them tightly in plastic wrap and aluminum foil or place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw them overnight in the refrigerator before serving or microwave them for a few seconds until warmed through. Enjoy!
- For clean edges when slicing brownies, first run your knife under hot water, then wipe dry with a kitchen towel before slicing. Repeat as needed until all brownies are cut.
- Be sure to use a metal pan for accurate cook time.
- How to know when your brownies are done: Stick a toothpick into the center of the brownies. If it comes out with wet batter, it's under baked. If it comes out with moist crumbs, it's done (it'll firm up as it cools!). If the toothpick comes out completely dry, your brownies are over baked.
Nutrition
Calories: 750kcal | Carbohydrates: 112g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 139mg | Potassium: 402mg | Fiber: 7g | Sugar: 81g | Vitamin A: 515IU | Calcium: 46mg | Iron: 5mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
