Calling all coffee lovers with these irresistible Espresso Brownies. Moist, fudgy brownies combined with a rich coffee flavor then glazed with an espresso chocolate ganache for a luxurious finishing touch. It's love at first bite!
Preheat oven to 325°F. Line an 8x8 pan with parchment paper, making sure each side has some hanging over to easily remove. Alternatively, lightly grease the pan.
Melt the butter and 1/4 cup chocolate chips tother either using a double boiler or in a microwave-safe bowl. If microwaving, heat the mixture in 20-second increments, stirring in between to prevent burning.
½ cup unsalted butter
Once melted, let cool slightly, then whisk the vanilla and sugar into the butter/chocolate mixture. Add the eggs one at a time, whisking between each addition just until combined.
1 teaspoon vanilla extract, 1 cup granulated sugar, 2 eggs
Using a wooden spoon or spatula, stir in the flour, cocoa powder, salt, and espresso powder. Once the dry ingredients are halfway combined, add the remaining 1/2 cup of chocolate chips. Stir until incorporated, but take care to not overmix.
½ cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon fine salt, 2 ½ teaspoons espresso powder
Bake for 25-35 minutes, until brownie edges are set and desired "gooey-ness" is reached. Check by inserting a toothpick. Let the brownies cool on the counter before frosting.
Espresso Ganache: In a small saucepan, heat the heavy cream and espresso until warm, just before a simmer. Place chocolate chips in a separate bowl and pour heated cream over the chocolate. Let sit for 1 minute, then stir 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.
¼ cup heavy cream, ½ cup semi-sweet chocolate chips, 2 teaspoons espresso powder
Pour the ganache onto the brownies and spread evenly. Top with sea salt flakes, if desired. Slice into 9 large brownies or 12 smaller brownies, and enjoy!