Description
Indulge in these dense, fudgy mocha brownies, a perfect symphony of deep chocolate and bold espresso. Crafted with Dutch-process cocoa and quality espresso powder, these brownies offer a glossy, crackly top and a chewy, decadent center. Designed for both quick weeknight cravings and elegant gatherings, this recipe transforms simple components into a gourmet coffee-house experience that is sure to impress coffee lovers and chocolate enthusiasts alike.
Ingredients
10 tablespoons unsalted butter
1 1/4 cups light brown sugar, packed
2 large eggs, room temperature
2 tablespoons espresso powder
1 teaspoon vanilla extract
1/2 cup Dutch process cocoa powder, sifted
1/2 cup all-purpose flour, sifted
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
Instructions
Preheat your oven to 350°F and line an 8 x 8 inch baking pan with parchment paper.
Combine the butter and brown sugar in a microwave-safe bowl.
Microwave the mixture for 30 seconds at a time, whisking vigorously, repeating 4 times until the mixture is glossy.
Add the eggs one at a time, whisking thoroughly after each addition until the batter is light and smooth.
Stir in the vanilla extract and espresso powder until fully incorporated.
Fold in the sifted cocoa powder, flour, and salt until just combined.
Fold in the semisweet chocolate chips.
Pour the batter into the prepared pan and smooth the top.
Bake for 30 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
Let cool completely in the pan before lifting with the parchment paper to slice.
Notes
Ensure eggs are at room temperature for the best emulsion. Do not overmix once adding the flour to maintain a fudgy texture. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 285
- Sugar: 26g
- Sodium: 145mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg