Ingredients
Scale
- 1 cup butter
- ½ cup semi-sweet chocolate chips
- ⅔ cup Dutch-processed cocoa powder
- 2 tablespoons instant espresso powder
- 1 ½ cups granulated sugar
- 3 large eggs room temperature
- 1 cup all-purpose flour spooned and leveled
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 2 tablespoons instant espresso powder
- 2 teaspoons warm water
- 1 cup butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat the oven to 350°F. Line a 9×9 square baking pan with two overlapping sheets of parchment paper and set aside.
- In a medium, microwave-safe bowl, combine the butter and chocolate chips and heat in 30-second increments until melted. Stir in cocoa powder and instant espresso powder until the mixture is smooth.
- In a large bowl, use a mixer to beat together the sugar and eggs until pale yellow. Add the melted butter and chocolate mixture and mix until fully combined. Gently fold in flour, salt, and vanilla extract until just mixed.
- Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 30-35 minutes or until a toothpick inserted into the edges comes out clean. Move the brownies to a wire rack to cool completely.
Notes
Ensure the eggs are at room temperature for better mixing.
Allow the brownies to cool completely before cutting for cleaner slices.
For an extra kick, consider adding more espresso powder to the batter.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 21g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.