Best Ever Espresso Brownies
The perfect pick-me-up snack combining the best of both worlds: coffee and chocolate in a deliciously dense bite
- ¾ cup plain flour, sifted
- ¾ cup cocoa powder, sifted
- 3 cups castor sugar
- 250g dark chocolate buttons
- 5 medium eggs, lightly beaten
- 340g unsalted butter
- 3-6 shots espresso coffee (90-180ml), OR ⅓-½ cup espresso powder
- 1 tsp vanilla essence
- ¼ tsp salt
- Preheat the oven to 170°C on a fan forced function, or 200°C on conventional. Line the base of a 33x23cm tin with baking paper and butter its sides.
- Mix sifted flour and cocoa into a medium-sized bowl. Add in the salt and set aside. If you're using espresso powder, mix it now with the dry ingredients.
- Melt butter in a saucepan over low heat (level 4 on induction cooktops). Add sugar and stir until dissolved.
- Allow to cool slightly and add eggs, coffee shots and vanilla. Stir until fully combined. If you're using espresso powder, you do not need to add coffee shots.
- Add flour-cocoa mixture to wet ingredients and combine well. Mix the chocolate buttons through.
- Pour mixture into prepared tin and bake 40-45 minutes, or until crispy on top and centre is firm yet moist. A skewer inserted will come out slightly sticky, but this is perfectly normal.
- Gently run a blunt knife around the edges of the tin to loosen brownie. Allow to cool down completely in tin
- Turn out of tin and place on a firm, flat surface. Trim the edges and cut into approx. 4cm pieces.