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Espresso Brownies

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schedulePrep 0 min local_fire_departmentCook 0 min groups20 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4587471

License: CC BY-SA 4.0 · Wikibooks contributors

#easy #recipes for bars #recipes for brownies #recipes for dessert #recipes using all-purpose flour #recipes using brown sugar #recipes using butter #recipes using cocoa powder #recipes using dark chocolate #recipes using egg #recipes using granulated sugar #recipes using instant coffee
Dessert

Ingredients

Scale
  • 8 oz (225 g) dark chocolate
  • ¾ cup (90 g / 3 oz) dutch-processed cocoa powder
  • ¾ cup (90 g / 3 oz) instant espresso powder
  • 2½ sticks (310 g / 11 oz) butter, melted
  • 6 eggs
  • 2 cups (400 g / 14 oz) white granulated sugar
  • ½ cup (90 g / 3 oz) brown sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons vanilla extract
  • 1 cup (140 g / 5 oz) all-purpose flour

Directions

  1. Preheat the oven to 180°C (356°F). Line a 33 x 23 cm (13 x 9-inch) baking pan with parchment.
  2. Melt the chocolate in the microwave in 30-second bursts. Leave it to cool slightly.
  3. Beat the eggs, sugars, salt, and vanilla in a large bowl for 5 minutes until light and airy.
  4. Fold in melted chocolate, then sift the flour and fold in.
  5. Pour the mixture into the lined baking pan.
  6. Bake for 20 minutes.
  7. Take the brownie out of the oven and leave it to cool.
  8. Trim the brownie and cut into 20 squares.

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