Espresso Fudge Brownies
Moist, dense, decadent fudge brownies made with freshly brewed coffee and espresso powder right in the batter. If you love fudgy brownies, these are for you.
Servings: 12
Ingredients
- 230 grams of brown sugar (about 1 cup tightly packed)
- 220 grams of granulated sugar (about 1 cup and 2 tablespoons)
- 227 grams of salted butter, melted (1 cup)
- 4 large eggs
- 2 teaspoons of pure vanilla extract
- 1/3 cup of strong coffee or espresso, hot
- 150 grams of all purpose flour (about 1 cup)
- 80 grams of cocoa powder (about 3/4 cup)
- 5 grams of espresso powder (about 1 tablespoon)
- 3 grams of salt (about 1/2 teaspoon)
- 8 ounces of chocolate, roughly chopped
Instructions
- Preheat your oven to 350°
- Grease and line an 7”x11” baking dish with parchment paper
- In a large bowl, combine 230 grams of brown sugar and 220 grams of granulated sugar
- Add 227 grams of melted butter and mix until completely combined
- Add 4 large eggs and 2 teaspoons of vanilla extract and mixed until the eggs are completely incorporated
- Sift 150 grams of all purpose, 80 grams of a cup of cocoa powder, 5 grams of espresso powder and 3 grams of salt into the bowl and mix until mostly incorporated
- Add 1/3 of a cup of hot strong coffee or espresso and mix until combined
- Fold in 8 ounces of roughly chopped chocolate
- Transfer the batter into the prepared baking dish and bake at 350° for 60 minutes
- Let the brownies cool before transferring them out of the baking dish
- Store leftovers in an airtight container at room temperature, in the refrigerator or freezer