ESPRESSO CHOCOLATE CHUNK BROWNIES

For all my coffee addicts/lovers you will go absolutely crazy for these Chocolate Chunk Espresso Brownies! This is by far my favorite brownie recipe and always a fan favorite amongst family and friends. Although I love the smell of a pot of freshly brewed coffee; for as long as I can remember I have never been too fond of the taste of coffee. Quite honestly, I still do not enjoy it and I do not drink it. However, espresso is an everyday must. It definitely has a stronger taste and aroma, but mixed with some Oat Milk, or in this case a batch of chocolatey, fudgey brownies, is a different story and you can never go wrong with a couple shots of espresso in a dessert.
With that said I am combining two of my absolute favorite things together: ESPRESSO and CHOCOLATE! Just to have the end results be a nice warm decadent, rich, fudgey, gooey chocolate chunk brownie with a subtle hint of espresso! Let me tell you, there is NOTHING better.

My Secret Tips & Tricks for the best recipe results:

DO NOT skip the most important ingredient to this recipe: Espresso! If espresso is not for you, you may exclude but do know that it brings the flavors together and create the perfect brownie. Like I mentioned, I am not a coffee lover and never will be because I understand the intensity of the flavor, but this espresso powder only enhances the flavors combined to create the most delicious brownies! If you are looking for a good espresso powder while walking down the isles of the grocery store or just aren’t sure which one to get, I am a huge fan of the King Arthur Espresso Powder (they are great for all things baking).

I always recommend with all of my recipes to use a high-quality chocolate. Not that I am not a fan of the bags of chocolate chips but the bars of chocolate are definitely a preference. I use Bakers Premium Baking Bars or Guittard Chocolate Bars. Since the main ingredients to bring out the flavors in this recipe are espresso and chocolate you want to use high quality to really bring out those flavors.

Do not over-bake these brownies, you want them fudgey and gooey and if overdone they will not be either of these and will be dry and lose most of the flavors you had put into them. You do not want them to be underbaked either; therefore make sure they are not liquid still but rather slightly jiggly is perfect! Do not be afraid to take them out of the oven at this point. The brownies will firm up as they cool down.

I know we all get anxious, well at least I do, when baking a fresh batch of brownies, BUT they will need to be semi cooled or at least mostly cooled before slicing into them. By this I mean that the chocolate chunks can still be melty but the actual brownies do need to be firm and in order for it to firm it has to be mostly cooled down. I know I hate to say that and it is annoying but it is necessary for the perfect slice through!

ESPRESSO CHOCOLATE CHUNK BROWNIES

Recipe by sugaredkneadsCourse: BARS u0026amp; BROWNIES, Deserts

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 and 1/4 cups all-purpose flour

• 1/4 teaspoon salt

• 2 and 1/2 tablespoons unsweetened cocoa powder

• 12 ounces semi-sweet chocolate mixed, roughly chopped

• 1 cup unsalted butter, cut into small cubes

• 2-3 teaspoons instant espresso powder

• 2 cups granulated sugar

• 5 eggs, at room temperature, lightly beaten

• 1 tablespoon vanilla extract

• 2 cups chocolate chunks

Directions

• Preheat oven to 350 degrees (F). Line a 9×13-inch baking pan with parchment paper and lightly spray the paper and pan, with baking spray. Set aside.
• In a medium bowl, combine the flour, salt, and cocoa powder; whisk well and set aside.
• Double Boil – Place the semi-sweet chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth.
• Turn off the heat, keep the bowl over the simmering water and add the sugar. Whisking well until completely combined
• Remove bowl from pan. Add the beaten eggs into the batter and whisk until just combined. Add in the vanilla. Do not over beat the batter or it will become cakey.
• Sift in the flour mixture over the chocolate mixture. Using a rubber spatula, fold the flour mixture into the chocolate. Fold in the chocolate chunks.
• Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes until a toothpick inserted into the center of the brownies has moist crumbs sticking to it. (do not overbake, do not want a dry toothpick)
• Let the brownies cool, then lift them out of the pan using the parchment paper.