Espresso Brownies

A rich and fudgy chocolate brownie made with coffee.

Rich and fudgy chocolate Espresso Brownies! A decadent adults-only treat!

5 from 1 vote

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Course: Dessert, slices and bars

Cuisine: brownies, Slices

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: serves

Calories: 230kcal

Author: Lucy Mathieson

Cost: $10

Equipment

Microwave or Thermomix
Oven

Ingredients

225 g butter
2 tablespoon instant coffee granules
190 g (1 cup) dark chocolate melts
275 g (1 ¼ cups) caster sugar
25 g (¼ cup) cocoa powder
pinch of salt
2 teaspoon vanilla extract or vanilla bean paste
3 eggs room temperature
150 g (1 cup) plain flour

Instructions

Preheat oven to 160 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.
Place the butter into a microwave-safe bowl. Heat for 1 minute (or until melted).
If using a Thermomix: Place the butter into the Thermomix bowl. Melt for 4 minutes, 60 degrees, Speed 2, or until melted.
Add the coffee granules and stir. Heat for 2-3 minutes, 50% power (stirring every 30 seconds).
If using a Thermomix: Add the coffee granules and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.
Place the chocolate melts into the bowl with the butter and coffee and stir until they have almost melted.
If using a Thermomix: Add the chocolate melts and mix for 2 minutes, 60 degrees, Speed 2.
Allow to cool slightly.
Add the sugar, cocoa powder and a pinch of salt into the bowl and stir to combine.
If using a Thermomix: Add the sugar, cocoa powder and a pinch of salt and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 5 seconds.
Add the vanilla extract and the eggs and whisk until combined.
If using a Thermomix: Add the vanilla extract and the eggs and mix for 10 seconds on Reverse, Speed 4. Scrape down the sides and repeat.
Sift the plain flour and gently fold through.
If using a Thermomix: Add the plain flour and mix for 5 seconds, Speed 4. Scrape the sides of the bowl and repeat.
Pour the brownie mixture into the prepared tin.
Bake for 30-35 minutes or until cooked through.
Leave in the tin to cool completely.

Notes

RECIPE NOTES & TIPS

Line your tin with baking paper/parchment paper. This will make it easier to remove them from the tin later. Leave the edges over hanging slightly for convenience.
Sift the plain flour before adding it to the batter.
Don’t overmix the batter once the flour has been added. Overbeating will add air, which will produce cakey brownies, rather than fudgy.
Don’t overbake! Brownies will continue to cook after they’ve been removed from the oven. So, it’s best to remove them when they are slightly under cooked, rather than over cooked. All ovens differ slightly, so start to check them at the 20-minute mark and then in 5-minute intervals until they are ready.
For fudgy/moist brownies, cook for 35 minutes and test with a toothpick which should come out with less thick mixture on it. The top should be flaky and set. Remove them from the oven when the sides have begun to shrink away from the tin but the centre is still gooey.
For gooey brownies, cook for 30 minutes and test by inserting a toothpick into the centre for a second or two. If the toothpick is covered in thick (but not runny) chocolate mixture, then you will have gooey brownies.
Cool before cutting - allow espresso brownies to cool in the tin before cutting into them. You will have neater slices if they are cut at room temperature.
Serve the brownies - on their own, dusted with icing sugar or slather ganache or frosting over the top. You can also heat them and add a dollop of cream, or a big scoop of your favourite ice cream!
Storage - store espresso brownies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition