Tabular Recipes.

Espresso Brownies

Total
48 min
Makes
16 servings
Serves
Preheat oven to 350°F
Line 8x8 baking pan with parchment paper
3 large eggswhisk on medium1–2 min · until fluffystream in melted butter and chocolate, mix until just combinedfold in dry ingredients until just combinedbake30–40 min · until toothpick comes out with moist crumbs
1 1/4 cups granulated sugar
1/2 tbsp vanilla extract
1 cup unsalted butter (cold)brown butter over medium heat10–12 minstir to melt completely
1 cup + 2 tbsp semi-sweet chocolate chips
1 cup all-purpose flourwhisk together
3 tbsp dark cocoa powder
2 tbsp espresso powder
1/2 tsp salt

Ingredients

  • 1 cup unsalted butter (cold)
  • 1 cup + 2 tbsp semi-sweet chocolate chips
  • 1 cup all-purpose flour
  • 3 tbsp dark cocoa powder
  • 2 tbsp espresso powder
  • 1/2 tsp salt
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1/2 tbsp vanilla extract

Stepssimplified

  1. 1Preheat oven to 350°F (180°C). Line an 8x8-inch square baking pan with parchment paper.
  2. 2Brown the butter in a stainless steel pan over medium heat for 10–12 minutes, stirring occasionally, until it smells nutty and has brown bits at the bottom. Scrape all of it into a bowl.
  3. 3Add chocolate chips to the browned butter and stir until melted. Set aside.
  4. 4In a separate bowl, whisk together flour, cocoa powder, espresso powder, and salt. Set aside.
  5. 5In a mixing bowl, whisk eggs, sugar, and vanilla on medium speed for 1–2 minutes until fluffy.
  6. 6With the mixer running on low, stream the melted butter and chocolate into the egg mixture. Mix until just combined.
  7. 7Gently fold the dry ingredients into the batter with a rubber spatula until just combined.
  8. 8Pour batter into the prepared pan. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out with moist crumbs. If using a non-metal or rounded-edge pan, bake for 45–50 minutes.
  9. 9Cool the pan completely on a wire rack. Cut into 16 squares with a hot sharp knife, wiping the blade clean between cuts.