Triple-Chocolate Espresso Brownies Recipe

Name: Triple-Chocolate Espresso Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 oz semisweet (or bittersweet) chocolate, chopped; 2 oz unsweetened chocolate, chopped; 8 tablespoons (1 stick) unsalted butter, cut in quarters; 3 tablespoons cocoa powder; 1 1/2 tablespoons instant espresso powder; 3 large eggs, at room temperature; 1 1/4 cups (8.75 oz) sugar; 2 teaspoons vanilla extract; 1/2 teaspoon salt; 1 cup (5 oz) unbleached all-purpose flour

Servings: persons

5 oz semisweet (or bittersweet) chocolate, chopped
2 oz unsweetened chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut in quarters
3 tablespoons cocoa powder
1 1/2 tablespoons instant espresso powder
3 large eggs, at room temperature
1 1/4 cups (8.75 oz) sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup (5 oz) unbleached all-purpose flour

1
Preheat oven to 350 F with a rack in the lower middle position. Spray an 8x8-inch baking pan with nonstick cooking spray. Line the pan with aluminum foil, leaving an overhang on opposing sides so you can lift the brownies out easily once they're baked. Spray the foil with nonstick cooking spray.
2
Add the semisweet (or bittersweet) chocolate, the unsweetened chocolate, and the butter to a medium heatproof bowl. Set the bowl over a pan of simmering water and, stirring occasionally, melt until everything is smooth. Whisk in the cocoa powder and espresso until incorporated. Set the bowl aside so the mixture can cool slightly.
3
In a medium bowl, whisk together the eggs, sugar, vanilla and salt until combined, about 15 seconds. Add the warm chocolate mixture to the egg mixture and whisk to combine. Finally, stir in the flour with a rubber spatula or wooden spoon just until incorporated.
4
Pour the batter into the prepared baking ban, spreading evenly with a rubber spatula to cover the bottom of the pan. Bake the brownies for about 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. (Do not over bake, or the brownies will dry out.) Transfer the pan to a wire rack and allow the brownies to cool completely in the pan. Use the foil to lift the brownies out of the pan and slice before serving.

963

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 oz semisweet (or bittersweet) chocolate, chopped, 2 oz unsweetened chocolate, chopped, 8 tablespoons (1 stick) unsalted butter, cut in quarters, 3 tablespoons cocoa powder, and more.

Yes, Triple-Chocolate Espresso Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Triple-Chocolate Espresso Brownies

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