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Espresso brownies on a piece of parchment paper with cups of espresso next to them.

Dark Chocolate Espresso Brownies

Author: Kate
With a fudgy interior, this super chewy vanilla bean espresso brownies recipe is the rich, dark chocolate indulgence you've been looking for.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 9 Brownies

Equipment

Ingredients

Instructions

  • Heat oven to 350°F and arrange rack in the bottom third. Grease an 8-inch square baking pan and line with parchment paper so there is at least an inch overhanging on two sides.
  • Combine the 1 1/4 cups light brown sugar, 1/2 cup vegetable oil, and 2 ounces bittersweet chocolate chips in a small saucepan over medium-low heat. Stir frequently until melted and smooth. Pour into a medium bowl and let cool slightly.
  • Using a paring knife, cut the vanilla bean in half vertically, then using the back of the knife, scrape all the seeds out of the bean. Add the vanilla bean seeds to the chocolate mixture as well as the 2 eggs, and stir to combine.
  • Sift the 1/2 cup cocoa powder, 1/2 cup flour, 1 tablespoon espresso powder and 1/2 teaspoon salt over the chocolate mixture, then stir with a silicone spoon until thick, shiny, and no flour remains. The batter will be very thick.
  • Spread the batter evenly into the pan and bake until a toothpick inserted into the center comes out slightly moist, about 25-30 minutes. The top will still be shiny.
  • Let cool 15 minutes then using the paper, lift out of the pan on to a wire rack to cool completely, or serve warm with a scoop of vanilla ice cream.

Notes

  1. Doneness: The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs. They will still be slightly fudgy, which is what you want! Overbaking will result in dry brownies. The shiny top is normal and doesn't indicate underbaking.
  2. Freezing: You can freeze the brownies for up to 3 months. Wrap them in plastic wrap and then place them in a freezer-safe bag or container. Thaw at room temperature.   
  3. Espresso Powder: Instant espresso powder (I like this brand) enhances the chocolate flavor. If you don't have it, you can omit it, but the chocolate flavor won't be as intense. Do not substitute with coffee grounds.
  4. Storage: Store cooled brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

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