Ingredients for Chocolate Espresso Brownies
- Dark Chocolate
- 170g unsalted butter, cubed
- 3 large eggs
- Caster Sugar
- Espresso
- Plain Flour
- 1/4 teaspoon salt
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How to Make Chocolate Espresso Brownies
- Preheat oven to 180°C (350°F). Grease and flour an 8x8 inch baking pan.
- In a heatproof bowl set over a pan of simmering water (double boiler), melt the chocolate and butter, stirring until smooth and glossy. Remove from heat and let cool slightly (about 10 minutes).
- In a large bowl, cream together the eggs and sugar until pale and fluffy using an electric mixer.
- Gradually beat in the cooled espresso, then gently fold in the cooled chocolate mixture until just combined.
- In a separate bowl, whisk together the sifted flour and salt.
- Gradually add the dry ingredients to the wet ingredients, folding until just incorporated. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (the brownies should be set around the edges but still slightly gooey in the center).
- Let the brownies cool completely in the pan before cutting into squares.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
68g
Fat
76g
Carbs
12g
