The perfect combination of chocolate and espresso in a gooey, fudgy brownie.
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup semi-sweet chocolate chips, divided
- 1 teaspoon vanilla extract
- 1 cup sugar
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 2 1/2 teaspoons espresso powder
- 1/4 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 2 teaspoons espresso powder
- Pre-heat oven to 325°F. Line an 8×8 pan with parchment paper, making sure each side has some hanging over to easily remove. Alternatively, grease the pan.
- Melt butter and 1/4 cup chocolate chips in a double boiler or in a microwave-safe bowl. If microwaving, heat the mixture in 20-second increments, stirring in between to prevent burning).
- Whisk the vanilla and sugar into the butter/chocolate mixture. Add the eggs one at a time, whisking between each addition just until combined. Using a wooden spoon or spatula, stir in the flour, cocoa powder, salt, and espresso powder. Stir in additional 1/2 cup chocolate chips.
- Bake for 25-35 minutes, until brownie edges are set and desired “gooey-ness” is reached. Check by inserting a toothpick. Let brownies cool.
- Espresso Ganache: heat the heavy cream in a small saucepan until just before a simmer. Place chocolate chips in a separate bowl and pour heated cream over chips. Let sit for 1 minute. Whisk in espresso powder until smooth and glossy. If the cream is not hot enough to melt all the chips, you may need to microwave for 10-15 seconds, but be careful it doesn’t burn. Pour the ganache onto the brownies and spread evenly.
- Category: Dessert
- Method: Baking
Keywords: homemade, easy, sweet