Espresso Brownies
Fudgy, gooey brownies with rich chocolatey flavor and a sweet espresso glaze.
Ingredients
- 2 sticks, (8 oz) unsalted butter
- 1 ½ cups 70% dark chocolate, chopped or dark chocolate chips
- 1 ¼ cups brown sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3 tablespoon dutch process cocoa powder
- 2 tablespoon instant espresso
- ½ teaspoon sea salt
For the glaze:
- 1 cup powdered sugar
- 1-2 tablespoons espresso or strong coffee
- flakey salt for topping if desired
Instructions
Preheat oven to 350F.
Start by browning your butter. You can do this in a small saucepan or even in the microwave with a really snug fitting lid on your bowl. (I have used a pyrex bowl with a plate on top before.)
Add the dark chocolate chips to the brown butter and stir until melted.
In a large bowl whisk together the eggs and brown sugar until light and creamy. Slowly pour in melted chocolate mixture and stir until smooth.
Add the vanilla extract and then add the dry ingredients, starting with the flour, then sprinkling on the cocoa powder, followed by the espresso powder and salt.
Whisk the flour mixture together slowly, starting with the dry ingredients on the top of the bowl and then incorporating the wet ingredients too.
Pour the brownie batter into the prepared baking pan and bake for 25-30 minutes depending on your oven. I always check at the 20 minute mark and then go from there. If you want a moist brownie you want to make sure to not over bake them. My gauge is to insert a toothpick into the center of the brownies and when it comes back with several moist crumbs they are done.
Allow the brownies to cool on a wire rack while you make the glaze.
Combine the powdered sugar and 1 tablespoon coffee and stir together until smooth. Add more coffee if needed until glaze is a nice pourable consistency. Glaze brownies when they are mostly cooled, cut into squares and enjoy!