Espresso Brownies
Ingredients
● 1 cup unsalted butter
● 1 cup coffee or espresso baking chips
● 1 cup semi-sweet chocolate chips
● ½ cup mini semi-sweet chocolate chips
● 1 cup all-purpose flour
● 3 tablespoons dark cocoa powder
● 1 ½ tablespoon instant espresso powder
● ½ teaspoon salt
● 1 ¼ cups granulated sugar
● 3 large eggs
● ½ tablespoon vanilla extract
Equipment
● 8x8 square baking pan
Instructions
1. Preheat your oven to 350 F. Line a square 8x8 baking pan with parchment paper and set aside.
2. Melt your butter until it is in liquid form and add 1 cup of semi-sweet chocolate chips and stir until the
chips melt into the butter. Save your mini chocolate chips for later.
3. In a bowl, whisk together the flour, dark cocoa powder, instant espresso, and salt.
4. In a mixing bowl, whisk the eggs, sugar, and vanilla together. You can use an electric whisk on medium
speed for 1-2 minutes until fluffy or whisk by hand.
5. Whisking at a low speed, stream the melted butter and chocolate mixture into the batter.
6. Gently fold in the dry ingredients with a spatula until combined.
7. Add your coffee or espresso chips and mini chocolate chips at this time. If for any reason you could not
find coffee or espresso chips, add ½ tablespoon more of espresso powder if you want more of the
espresso flavor in these. While I like to add ½ cup of mini chocolate chips, you may add more or less.
Measure with your heart.
8. Pour the batter into your baking pan. If you want to add any toppings like more chocolate chips or
candy bar pieces, gently place them on top of the brownie batter before putting it in the oven.
9. Bake for 28-35 minutes. Insert a toothpick into the center of the brownies and if it comes out covered
in moist crumbs, it is ready!
10. Let the brownies cool completely on a wire rack then cut into squares and serve!