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Espresso Brownies

Espresso Brownies — a recipes for dessert recipe, 10 ingredients, about 35 min.

Serves 20 · 35 min · Recipes for dessert

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 8 oz (225 g) dark chocolate
  • ¾ cup (90 g / 3 oz) dutch-processed cocoa powder
  • ¾ cup (90 g / 3 oz) instant espresso powder
  • 2½ sticks (310 g / 11 oz) butter, melted
  • 6 eggs
  • 2 cups (400 g / 14 oz) white granulated sugar
  • ½ cup (90 g / 3 oz) brown sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons vanilla extract
  • 1 cup (140 g / 5 oz) all-purpose flour
Make it lactose-friendly
  • 2½ sticks (310 g / 11 oz) butter, melted → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Preheat the oven to 180°C (356°F). Line a 33 x 23 cm (13 x 9-inch) baking pan with parchment.
  2. Melt the chocolate in the microwave in 30-second bursts. Leave it to cool slightly.
  3. Beat the eggs, sugars, salt, and vanilla in a large bowl for 5 minutes until light and airy.
  4. Fold in melted chocolate, then sift the flour and fold in.
  5. Pour the mixture into the lined baking pan.
  6. Bake for 20 minutes.
  7. Take the brownie out of the oven and leave it to cool.
  8. Trim the brownie and cut into 20 squares.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0