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- 1 cup unsalted butter - 2 ¼ cups granulated sugar - 1 cup packed brown sugar - 4 large eggs - 1 tablespoon vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1 teaspoon baking powder - ½ teaspoon salt - 2 tablespoons instant espresso powder - 1 cup chocolate chips (semi-sweet or dark) - ½ cup walnuts or pecans, chopped (optional) Espresso powder packs a punch. It boosts the chocolate flavor in your brownies. Just two tablespoons add rich coffee notes. It makes the brownies taste deep and complex. You can use instant coffee if you need a substitute. Chocolate chips are crucial. They add gooeyness and sweetness. Choose semi-sweet for balanced flavor or dark for a richer taste. If you like nuts, add walnuts or pecans for crunch. They bring a nice contrast to the soft brownies. If you want to make this recipe lighter, use applesauce instead of some butter. It keeps the brownies moist. You can also swap granulated sugar for coconut sugar for a healthier option. For gluten-free brownies, use almond flour or a gluten-free blend. Just adjust the amount to keep the texture right. Feel free to experiment! Cooking is all about finding what you love. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This step ensures even baking. 2. Grease a 9x13-inch baking pan. Line it with parchment paper. This makes removal easy. 3. Melt 1 cup of unsalted butter in a medium saucepan over low heat. 4. Once melted, remove it from heat and let it cool for a few minutes. 5. In a large bowl, mix together 2 ¼ cups of granulated sugar, 1 cup of packed brown sugar, and the melted butter. Stir well. 6. Add 4 large eggs one at a time. Mix well after each addition. Then stir in 1 tablespoon of vanilla extract. 1. In another bowl, whisk together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, ½ teaspoon of salt, and 2 tablespoons of instant espresso powder. 2. Gradually add the dry mix to the wet mix. Stir until just combined. Avoid overmixing. 3. Fold in 1 cup of chocolate chips and ½ cup of chopped walnuts or pecans (if using). Make sure they are evenly mixed. 4. Pour the batter into your prepared baking pan. Spread it evenly with a spatula. 5. Bake in the preheated oven for 25-30 minutes. Check for doneness with a toothpick. It should come out with a few moist crumbs. 1. Once baked, let the brownies cool in the pan for about 15 minutes. 2. Lift them out using the parchment paper. Place them onto a wire rack to cool completely. 3. Once cool, slice the brownies into squares. Serve them dusted with powdered sugar or cocoa powder. 4. For a special touch, serve warm with a scoop of vanilla ice cream. Enjoy! To get the best texture, follow a few simple steps. First, make sure you don’t overmix the batter. Overmixing can lead to tough brownies. Mix until just combined. This helps keep them soft and chewy. Second, use room temperature eggs. They blend better with the butter and sugar. This makes a smoother batter. Lastly, watch your baking time closely. Every oven is different. Check for doneness with a toothpick. It should come out with moist crumbs, not wet batter. You can boost the flavor of your brownies with a few quick tricks. Adding more espresso powder gives a stronger coffee taste. You can also swap in different types of chocolate. Try dark chocolate chips for a rich flavor. Or, use white chocolate for a sweet contrast. If you love nuts, add walnuts or pecans. They add a nice crunch. A pinch of sea salt on top before baking can enhance sweetness too. Avoid these common mistakes for better brownies. First, don’t forget to preheat your oven. Starting with a hot oven helps brownies rise properly. Second, do not skip the parchment paper. It makes removing the brownies much easier. Third, resist the urge to open the oven door too soon. This can cause the brownies to sink. Lastly, let them cool completely before slicing. This helps them set and makes cutting easier. Pro Tips Tip Title: Let the Butter Cool: Allow the melted butter to cool slightly before mixing it with the sugars to prevent cooking the eggs when added. Tip Title: Perfect Cocoa Powder: Sift the cocoa powder before measuring to ensure it is light and airy, resulting in a smoother brownie texture. Tip Title: Don't Overmix: Mix the batter just until combined to keep the brownies fudgy and avoid a tough texture. Tip Title: Test for Doneness: Use a toothpick to check for doneness; it should come out with a few moist crumbs for the perfect fudgy brownie. {{image_2}} You can make these brownies gluten-free by using almond flour. It adds a nice texture. For vegan brownies, replace the eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. This swap works great! Use a dairy-free butter and a vegan chocolate to keep it rich and tasty. Adding spices can elevate the flavor. You might try a pinch of cinnamon or nutmeg for warmth. For a fun twist, add a splash of peppermint extract or orange zest. These flavors blend well with coffee and chocolate, giving your brownies a unique flair. Experiment to find your favorite mix! Toppings can make your brownies even more special. A simple chocolate frosting can add extra sweetness. You can also sprinkle chopped nuts like walnuts or pecans on top. For a fun touch, sprinkle some sea salt for a salty-sweet contrast. Top with whipped cream or a scoop of ice cream for a dessert that wows! To keep your mocha espresso brownies fresh, store them in an airtight container. This helps them stay moist and tasty. You can keep them at room temperature for up to four days. If you want to keep them longer, consider refrigerating them. Just make sure to wrap them well to avoid drying out. You can freeze these brownies for future cravings. First, let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap. Place the wrapped brownies in a freezer-safe bag or container. They can last up to three months in the freezer. To enjoy, just take out what you need and thaw them at room temperature. If you want warm brownies, reheating is easy. Preheat your oven to 350°F (175°C). Place the brownies on a baking sheet. Heat them for about 10 minutes. You can also use the microwave. Just heat each brownie for about 15-20 seconds. Enjoy them warm for a soft and gooey treat! Yes, you can use decaf espresso powder in this recipe. It will still add a rich coffee flavor without the caffeine. The brownies will taste just as good and remain moist. You may want to adjust the amount based on your taste. Start with the same amount and see how you like it. To check if your brownies are done, insert a toothpick into the center. If it comes out with a few moist crumbs, they are ready. If the toothpick has wet batter, they need more time. Keep an eye on them, as overbaking can lead to dry brownies. The baking time is typically between 25 to 30 minutes. You can serve these brownies with a scoop of vanilla ice cream. The cold ice cream melts into the warm brownies, creating a great combo. Another option is to dust them with powdered sugar for a simple touch. You could also pair them with fresh berries or a rich chocolate sauce for extra flavor. This blog covers making delicious mocha espresso brownies from start to finish. You learned about key ingredients, like espresso powder and chocolate chips, and how to prepare and bake them. I shared tips for perfect texture and common mistakes to avoid. We explored easy variations for different diets and flavors. Remember to store your brownies properly to enjoy them later. Embrace your baking journey; these brownies will impress everyone. You now have the knowledge to create a treat that warms hearts and satisfies cravings. Enjoy your baking!

Mocha Espresso Brownies

Rich and fudgy brownies infused with espresso and chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 2.25 cups granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 2 tablespoons instant espresso powder
  • 1 cup chocolate chips (semi-sweet or dark)
  • 0.5 cup walnuts or pecans, chopped (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper for easy removal.
  • In a medium saucepan, melt the butter over low heat. Once melted, remove it from the heat and let it cool slightly.
  • In a large mixing bowl, combine the granulated sugar, brown sugar, and melted butter. Stir until well combined.
  • Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  • In another bowl, whisk together the flour, cocoa powder, baking powder, salt, and instant espresso powder.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix.
  • Fold in the chocolate chips and chopped nuts (if using) until evenly distributed throughout the batter.
  • Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
  • Allow the brownies to cool in the pan for about 15 minutes before lifting them out using the parchment paper. Let them cool completely on a wire rack before slicing.

Notes

Serve warm with vanilla ice cream for extra indulgence.
Keyword brownies, chocolate, dessert, espresso