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Amazing 16 Hot Chocolate Brownies with Espresso

Hot Chocolate Brownies with Espresso
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Bake rich, fudgy brownies with an intense espresso kick. These Hot Chocolate Brownies with Espresso deliver deep chocolate flavor and a satisfying chew.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 4 ounces unsweetened chocolate, chopped
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon instant espresso powder
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Melt the butter in a medium saucepan over low heat. Remove from heat.
  3. Add the chopped unsweetened chocolate to the melted butter. Stir until completely smooth.
  4. Whisk the granulated sugar into the chocolate mixture until well combined.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and espresso powder until the espresso dissolves.
  6. In a separate small bowl, whisk together the flour and salt.
  7. Gently fold the flour mixture into the wet ingredients until just combined. Do not overmix.
  8. Fold in the semi-sweet chocolate chips.
  9. Spread the batter evenly into the prepared pan.
  10. Bake for 25 to 30 minutes. A toothpick inserted near the edge should come out with moist crumbs attached, not wet batter.
  11. Let the brownies cool completely in the pan before lifting them out using the parchment overhang. Cut into squares.

Notes

  • For an even deeper coffee flavor, dissolve the espresso powder in one teaspoon of hot water before adding it to the batter.
  • For an extra decadent top, sprinkle a few flakes of sea salt over the batter just before baking.
  • Cooling completely is key to achieving those perfect, dense, fudgy squares. Patience pays off here!

Nutrition

Find it online: https://spoonsprout.com/hot-chocolate-brownies-with-espresso/