Double Chocolate Espresso Brownies
There are many types of brownies in the world - some with flaky tops, some that are crunchy on the edges, some that are super moist and buttery. These double chocolate espresso brownies are none of those - these are dense, really thick, packed with lots of cocoa powder and chocolate chips, and accented by the addition of espresso.
These will stick to your mouth and to your soul. Don’t worry - the batter will be thick, and almost take the consistency of an icing - just go with it. They’ll go great with a tall glass of milk or a big scoop of vanilla ice cream. Enjoy!
Ingredients
1 cup salted butter, room temp
1 cups granulated sugar
1 cup brown sugar
1/3 cup espresso powder
6 eggs
1/4 cup canola oil
1 1/2 cups all purpose flour
1 cup unsweetened cocoa powder
4 ounces chocolate chips
2 teaspoons vanilla
1/2 teaspoon Sea Salt
1/2 teaspoon baking powder
Step 1: Preheat oven to 350 degrees. Prepare an 8x8 baking dish with parchment paper, and grease the sides.
Step 2: In a medium bowl, whisk together 1 1/2 cups flour, 1 cup cocoa powder, 1/2 teaspoon baking powder, and 1 teaspoon sea salt & 1/4 cup espresso powder.
Step 3: In a stand mixer, on a medium speed, cream together 1 cup butter, 1 cup granulated sugar and 1 cup brown sugar until smooth.
Step 4: Add in eggs (6) one at a time, scraping down the sides of the bowl in between each addition. Add in 1/4 cup oil.
Step 5: Add in 2 teaspoons vanilla.
Step 6: Slowly add in dry ingredients and scrape down sides as needed.
Step 7: Then, fold in chocolate chips.
Step 8: Pour batter into prepared baking dish and bake at 350 degrees for 45-60 minutes or until a skewer comes out from the center clean.
Step 9: Let cool and serve!
