Chocolate Espresso Brownies
These brownies are delicious hot from the oven but they also store well, covered, at room temperature up to a week. This recipe can easily be doubled and you won't regret it.
Ingredients
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup Dutch-process cocoa powder
- 2 eggs
- 1 tsp. vanilla
- 2 tbsp. instant espresso powder
- 1/4 cup water
- 1/2 cup all purpose flour
- 1 pinch salt
Instructions
- Preheat oven to 350°F. Grease an 8x8 inch pan. If desired, line with parchment paper or foil.
- In a medium bowl whisk together sugar, melted butter, and cocoa until well combines, 2 to 3 minutes.
- Add eggs, one at a time, stirring until incorporated, then add vanilla.
- In a small bowl dissolve espresso powder in the water. Add to batter, whisking until combined.
- Using a wooden spoon or rubber spatula, gently fold flour into batter until combined. (Avoid overmixing; batter should be smooth and fluffy.) Gently fold in any stir-ins (if using).
- Spoon batter into prepared pan, spreading evenly. Bake until center is just set, 20 to 22 minutes. (Do not over bake.)
- Let cool at least 10 minutes before cutting into squares.