You may be sensing a theme here based on the last recipe I posted for cappuccino creams. But if you’re not, let me spell it out—I love chocolate and coffee. There’s something about the combination of flavors that’s just simply satisfying. With THREE kinds of chocolate and actual brewed espresso, these delicious brownies really pack a punch. This is one of my very favorite recipes. I love making them just for my family, but they’re also great for baby showers, potlucks, or any kind of get-together—I’ve never encountered anyone who didn’t like them. If you’re a coffee person, too, and don’t already have an espresso maker, I’d recommend getting a Breville, which is a great espresso maker . You can use extra-strong brewed coffee in a pinch, though.
Recipe is courtesy of Real Simple.
- 8-in square baking pan
- Parchment paper
- Microwave-safe bowl
- 3/4 cup unsalted butter, plus some for the pan
- 1/2 cup all-purpose flour
- 1/4 cup natural cocoa powder (not Dutch process)
- 1 teaspoon table salt
- 1/2 teaspoon baking powder
- 3 ounces unsweetened chocolate, chopped
- 1 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 3 eggs
- 2 tablespoons brewed espresso or extra-strong brewed coffee, at room temperature
- 1 teaspoon pure vanilla extract
- 2 ounces bittersweet chocolate, chopped
1. Heat your oven to 350° F.
2. Coat an 8-inch square baking pan with butter. Then line the pan with 2 crisscrossed pieces of parchment, buttering in between the pieces and leaving an overhang on all sides of the pan. Butter the top of the parchment to prevent it from sticking to the brownies.
3. Whisk together the flour, cocoa, salt, and baking powder in a medium bowl; set aside.
4. Combine butter and unsweetened chocolate in a microwave-safe bowl. Microwave on high in 30-second intervals until melted, stirring in between intervals. Let cool slightly.
5. Whisk the sugars, eggs, espresso, and vanilla into the butter/chocolate mixture until smooth. Add the flour mixture and stir until just combined. Fold in the bittersweet chocolate.
6. Spread the batter in the prepared pan
7. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 35 to 40 minutes.
8. Let brownies cool completely in the pan.
9. Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares.
10. Enjoy every last morsel!