Espresso Brownies

Fudgy espresso brownies filled with dark chocolate chunks and chewy edges.

Prep Time 10

Cook Time 40

Total Time 50

Servings slices

Calories 218kcal

Author Vanessa Woodruff

Preheat the oven to 325ºF. Prepare an 8x8 square pan by lining the bottom with parchment paper and fully greasing the bottom and sides of the pan.
In a large bowl, whisk together the eggs, extra virgin olive oil, espresso, and vanilla.
In a medium bowl, mix together the sugar, flour, powdered sugar, cocoa powder, ground coffee, salt, and chopped chocolate.
Add the dry ingredients to the wet ingredients and gently fold together until fully incorporated.
Pour the batter into the prepared brownie pan. Bake for 40-45 minutes, or until a toothpick inserted comes out mostly clean.

Be sure to use extra virgin olive oil, as the oil used has a strong impact on the flavor. I used California Olive Ranch brand.
Make sure you allow the freshly brewed double shot of espresso to cool to room temperature before adding to the mixture to avoid the eggs from scrambling.
If you don't have an espresso machine, you can use instant espresso. To replace the espresso shot, add hot water to the instant espresso powder. Be sure to replace at 1:1 to replace the liquid content.
Using your Breville or coffee grinder of your choice, finely grind medium to dark roast coffee beans. You want the grounds to be extremely fine so they don't add an unwanted gritty texture to the batter.
You can also use instant espresso to replace the ground coffee here. Just add the powder 1:1, to keep the dry ingredients ratio the same.
Baking on the lower end of the recommended time will result in a brownie that is fudgy. If you prefer a well done brownie, bake for longer.

Serving: 1slice | Calories: 218kcal | Carbohydrates: 32g | Protein: 2g | Fat: 11g