Ingredients for Super Fudgy Triple Chocolate Espresso Brownies
- Semisweet Chocolate
- Unsweetened Chocolate
- Cocoa Powder
- Instant Espresso
- Unsalted Butter
- 2 large eggs
- Vanilla Extract
- 1 1/2 cups granulated sugar
- 1/4 teaspoon salt
- All Purpose Flour
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How to Make Super Fudgy Triple Chocolate Espresso Brownies
- Preheat oven to 350°F (175°C). Adjust oven rack to the lower-middle position.
- Grease an 8-inch square baking pan with nonstick cooking spray. Line the pan with two overlapping sheets of foil, leaving an overhang on the sides for easy removal.
- Grease the foil with additional nonstick cooking spray.
- In a medium heatproof bowl set over a pan of almost simmering water (double boiler), melt 6 ounces semi-sweet chocolate, 4 ounces bittersweet chocolate, and 1/2 cup (1 stick) unsalted butter, stirring occasionally until smooth.
- Remove from heat and whisk in 1/4 cup unsweetened cocoa powder and 1 tablespoon instant espresso powder until fully combined.
- Set aside to cool slightly.
- In a separate medium bowl, whisk together 2 large eggs, 1 1/2 cups granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until well combined.
- Gradually whisk the cooled chocolate mixture into the egg mixture until thoroughly incorporated.
- Gently fold in 1 cup all-purpose flour until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Let the brownies cool completely in the pan on a wire rack for at least 2 hours before removing using the foil overhang.
- Once cool, lift the brownies out of the pan using the foil. Cut into 1-inch squares and serve.
- Store leftover brownies in an airtight container in the refrigerator for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
84g
Fat
54g
Carbs
11g
