Dark Chocolate Espresso Brownies
Here’s a recipe for rich and fudgy dark chocolate espresso brownies. These brownies have a sophisticated taste for anyone who likes the taste of coffee and espresso. The brownie with a kick. Enjoy the bold taste.
Ingredients
- 3/4 cup all purpose flour
- 1/2 cup unsweetened dark cocoa powder, use a good quality for best taste (I used Hershey's found in most markets and Target)
- 1/2 tsp baking powder
- 1/4 tsp fine sea or kosher salt
- 3/4 cup granulated or cane sugar
- 7 tbsp very soft unsalted butter
- 2 extra large or large egg whites
- 1 extra large whole egg
- 2 tsp vanilla extract
- 1 1/2 tbsp espresso powder
- 6 ounces plain Greek yogurt or same amount of sour cream
- 1/2 - 3/4 cup bittersweet or semisweet chocolate chips, more for sprinkling on top, this is optional
- 1/4 cup chopped nuts, optional. I put walnuts in one of these batches, you can see in some of the photos
- Unsweetened cocoa powder or espresso powder to sprinkle on top of the brownies, this is optional
Instructions
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Preheat oven to 340 degrees. (Not 350) line an 9 X 9 square baking pan with tin foil and have a little overlap on two sides for easy lifting out. Mist with cooking spray. Set aside. (You can use an 8 X 8 baking pan for thicker brownies, both ways is fine)
In a medium to large mixing bowl, Whisk the flour, cocoa powder, baking powder and salt together. Set aside. In a large mixing bowl and using an electric mixer, cream the butter and sugar until nice and creamy. This takes about 1 to 2 minutes. Add in the eggs, vanilla and coffee powder. If needed, use a rubber spatula to scrape down the sides. Continue to beat until all is combined well. Slowly add the dry mix into the butter mixture. Mix at low speed so the flour does not go flying everywhere. When all is incorporated well, add the container of yogurt and mix with a rubber spatula until the batter is one color. No yogurt streaks. Spread the batter evenly into the prepared baking pan and bake for about 18 to 22 minutes. Turn the pan around after 10 minutes for even baking. A toothpick or wooden skewer should come out with moist to dry crumbs. Try not to over bake.
Let cool in pan on a wire rack for about 15 minutes then lift the foil up and let cool the rest of the way right on the wire rack. Slice into 16 squares. YUM!