Espresso Brownies

Recipe:

Ingredient Notes:

• Chocolate: For the richest, most classic brownie flavor, bittersweet chocolate is optimal. Its lower sugar content perfectly balances the sweetness of the other ingredients. Semisweet chocolate is also a good option, but be aware that it will yield a sweeter brownie overall. Use high-quality chocolate chips or a chopped chocolate bar for the best results.
• Coffee: This recipe calls for instant coffee. Instant espresso powder is ideal if you have it. If not, regular granulated instant coffee will work just fine. To use it, place the granules in a sturdy bag or between two sheets of parchment paper and gently roll over them with a rolling pin to grind them into a finer powder. You don’t need to buy a whole jar for one recipe; many supermarkets sell single-serving packets of instant coffee near the checkout. If you strongly prefer using natural coffee, you may use it – 1 tablespoon of very finely ground coffee will be enough.
• Coffee Liqueur: You can use Kahlúa or any other coffee liqueur here. This ingredient is mainly for boosting the coffee aroma in your brownies and isn’t strictly essential. If you don’t have any on hand, simply omit it and add a couple of extra pinches of instant coffee to the batter for a similar effect.
• Flour: Stick to all-purpose flour with a protein content around 10%. This provides the ideal structure for a classic fudgy brownie.
• Butter: Use unsalted butter with a fat content of at least 72%. Higher fat content contributes to a richer flavor and better texture.
• Sugar: For the brownie batter, fine granulated sugar (often just called “granulated sugar”) is best. Its smaller crystals dissolve quickly, ensuring a smooth batter and consistent sweetness.
• Eggs: I recommend medium eggs, which typically weigh about 50-55g each. Ensure your eggs are at room temperature before mixing.

Let’s start cooking.

Preheat the oven to 180℃ (355°F).

Cut the butter into cubes, break the chocolate into small pieces. Melt in a bowl over simmering water.

Whisk eggs, sugar, vanilla, coffee and liqueur with a mixer until the sugar dissolves and the mixture becomes pale.

Pour melted chocolate with butter into egg mixture and stir. Add flour sifted with baking powder and salt and mix together until well-blended.

Pour browney batter into a pan lined with parchment paper.

Bake in preheated oven for about 30-35 minutes, until the edges become baked and the center looks soft. Do not overbake.

Remove the pan from the oven and leave brownies in it for about 15-20 minutes. Then remove brownies from the pan and cut into squares.
Let cool completely and serve.

This Espresso Brownies recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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