Espresso Fudge Brownies with Dark Chocolate

Espresso Fudge Brownies with Dark Chocolate ingredients

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 tbsp espresso powder
• 0.75 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1 tsp salt
• 1 cup bittersweet chocolate chips

How to make Espresso Fudge Brownies with Dark Chocolate

1. Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by lining it with parchment paper, making sure to leave an overhang on the sides. Lightly grease the parchment paper.
2. In a large microwave-safe bowl or in a double boiler, melt 1 cup of unsalted butter completely. Add 2 cups of granulated sugar to the melted butter and whisk vigorously until the mixture is well combined and smooth.
3. Whisk in 4 large eggs, one at a time, ensuring each egg is fully incorporated into the butter-sugar mixture before adding the next. Stir in 1 teaspoon of vanilla extract and 2 tablespoons of espresso powder until well blended. If your espresso powder is coarse, you can dissolve it in 1 tablespoon of hot water before adding.
4. In a separate medium bowl, whisk together 0.75 cup of unsweetened cocoa powder, 1 cup of all-purpose flour, and 1 teaspoon of salt until the dry ingredients are thoroughly combined.
5. Gradually add the dry ingredient mixture to the wet ingredients, mixing with a spatula or wooden spoon until the batter is just combined and no streaks of flour remain. Avoid overmixing to keep the brownies fudgy.
6. Gently fold in 1 cup of bittersweet chocolate chips, distributing them evenly throughout the espresso-infused batter.
7. Pour the espresso brownie batter into the prepared 9x13 inch baking pan and use an offset spatula to spread it evenly across the bottom.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached but no wet batter. The edges of the brownies should appear set and slightly puffed.
9. Remove the pan from the oven and allow the brownies to cool completely in the pan on a wire rack for at least 2 hours before lifting them by the parchment paper and cutting into squares. Full cooling time is crucial for developing the dense, fudgy texture.

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