I adore anything that combines coffee and chocolate, and these rich and moist espresso brownies do just that. I couldn’t think of a better recipe to be the first thing I baked in my new house.
These brownies utilize a staple in my kitchen – instant espresso. I use this in all sorts of things, including smoothies like my Chocolate Milk Shake Smoothie.
Baking these in a pan that is lined with parchment paper allows you to easily remove them to a cooling rack so that they don’t over bake.
If you love wickedly rich and moist brownies, you’ll swoon over these.
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Deep Dark Espresso Brownies
Ingredients
- 1 c unsalted butter, 2 sticks, melted
- 2 c sugar
- 1/3 c + 1 Tb instant espresso granules, not ground espresso
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla
- 4 eggs
- 1 1/2 c all purpose flour
- 1 c baking cocoa
Instructions
- To begin, preheat your oven to 350 degrees.
- In your mixing bowl, beat together the melted butter and sugar until creamy.
- Add in the eggs, vanilla, and salt. Beat until combined.
- Add in the flour and baking cocoa and mix until combined. This batter will be thick. Be sure to scrape the bowl with a rubber spatula to get it all mixed together well.
- Spread the batter into a 9×13 baking dish that has been lined with parchment paper.
- Bake for 35 minutes.
- Allow the brownies to cool for 10 minutes in the pan. Lift the brownies from the pan by grasping the parchment paper and transfer it over to a cooling rack. Cool completely before cutting.
- Enjoy these dark beauties!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
This recipe was shared in Meal Plan Monday on Southern Plate.
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