Espresso Brownies

You know those days when you’re craving something sweet but with a kick? Enter Espresso Brownies. These bad boys are a delightful mash-up of rich chocolate and a zing of caffeine — basically, an express lane to happiness. Perfect for when you need that afternoon pick-me-up without the guilt. Give these a whirl, and trust me, you’ll be the talk of your book club or family dinner.

One chaotic Tuesday, I whipped these up while my little family buzzed around like wild bees. My husband, not a dessert guy (yeah, I know), had a taste and did that smirk he does when he’s thoroughly impressed. My kids? They only stopped bickering long enough to wolf these down and lick the batter bowl clean. We now have a dedicated “brownie night” and blissful crumbs under the couch to prove it.

Why You’ll Love This Espresso Brownies

– Because who said you needed to choose between coffee and dessert? Have both.
– They’re fudgy, chewy, and will make you temporarily forget about your to-do list.
– You can pretend it’s an “adults-only” treat, but let’s be honest, the kids will steal them, too.

How to Make It

Okay, so first things first, preheat the oven to some “normal brownie” temp. Then you wanna grab a bowl, and dump in your melted butter, sugar, and vanilla — it should resemble something like liquid gold. Stir it around like you mean it. Next, crack in a couple of eggs. I always forget and end up fishing out some shell with my fingers. No judgment here if you do the same.

Now, the good stuff: cocoa powder, espresso, a pinch of flour, and all that. Mix them in gently unless you feel like wearing the mixture. Chocolate chips? Yes, and more yes. They’re a non-negotiable. Pour it all into a pan and pop in the oven. Set a timer, or don’t, if you enjoy the thrill of occasionally staring through the oven glass unsure if you’ll need a fire extinguisher.

Ingredient Notes

– Espresso Powder: It’s what gives these brownies that amazing coffee flavor. Once, I used instant coffee instead. The brownies had a weird aftertaste, so stick to espresso powder if you can!
– Cocoa Powder: For a while, I went through a Dutch-process phase, but honestly, any unsweetened cocoa works if you keep stirring.
– Chocolate Chips: These jewels of the dessert world once melted into a pool when I left the brownies under the sun, still delish though, just messy.

**Recipe Steps:**
1. Preheat the oven.
2. Mix melted butter with sugar and vanilla.
3. Add eggs and mix (remove shell bits if you’re clumsy like me).
4. Stir in espresso, cocoa powder, and flour.
5. Fold in chocolate chips.
6. Pour into a pan and bake.
7. Hover nervously until you smell ‘done’ — about 20-25 minutes.

What to Serve It With

Tips & Mistakes

If you haven’t noticed by now, I kind of roll with the punches. Remember your espresso powder, people. Also, if you’ve got sea salt — sprinkle a little on top before baking. You’ll feel real fancy (even in pajamas).

Storage Tips

Honestly, these will do fine right on the counter for a couple of days, covered. Brownies for breakfast are A-OK. Just nuke them for 10 seconds if they’re not gooey enough for your tastes, or just give up on being an adult and eat them cold.

Variations and Substitutions

Once swapped applesauce for half the butter. It was a hero move because, spoiler alert, tasted fantastic. Out of espresso? Try a shot of cold brew. I’ve used bourbon instead of vanilla extract once. Good times. Bad mornings.

Frequently Asked Questions

Espresso Brownies

Rich and fudgy espresso brownies infused with deep coffee flavors, perfect for a decadent dessert or afternoon treat.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 9

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter
• ▢ 2 oz bittersweet chocolate chopped
• ▢ 1.5 cups granulated sugar
• ▢ 3 large eggs
• ▢ 1 tbsp espresso powder instantly dissolved in hot water
• ▢ 1 tsp vanilla extract
• ▢ 1 cups all-purpose flour
• ▢ 0.5 tsp salt

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan and line with parchment paper.
• Melt butter and chopped bittersweet chocolate together in a heatproof bowl over simmering water, stirring until smooth.
• In a small cup, dissolve espresso powder in 1 tablespoon of hot water.
• In a large bowl, whisk sugar and eggs until combined. Whisk in melted chocolate mixture, dissolved espresso, and vanilla extract.
• Sift flour and salt into the wet ingredients. Gently fold until just combined, avoiding overmixing.
• Pour batter into prepared pan and smooth the top.
• Bake for 25 minutes or until a toothpick inserted in the center comes out with moist crumbs.
• Allow brownies to cool completely before cutting into squares and serving.

Notes

For extra decadence, sprinkle with flaky sea salt before baking or serve with vanilla ice cream.