Look no further than our quick and easy Chocolate Espresso Brownies to share over morning coffee! You won't be able to stop at one!
1/2 cup plain flour
1/4 cup cocoa powder
1 tsp salt
1/2 tsp baking powder
3/4 cup unsalted butter
2/3 cup chopped, unsweetened chocolate
1 cup granulated sugar
1/2 cup brown sugar
2 tbsp brewed espresso
1 tsp vanilla extract
1. Preheat oven to 170° C
2. Grease a 20cm square baking pan and line with paper.
Step #1: Whisk flour, cocoa powder, salt, and baking powder together in a bowl; set aside.
Step #2: Add butter and unsweetened chocolate in a large microwave-safe bowl and microwave on high in 30-second intervals, stirring in between until melted. Let cool.
Step #3: Add granulated sugar, brown sugar, eggs, brewed espresso, and vanilla extract into the melted chocolate and whisk until smooth.
Step #4: Add the flour mixture (Step #1) and mix until just combined. Fold in 2/3 cup chopped, bittersweet chocolate.
Step #5: Spread the brownie batter in the lined pan and bake for 35 - 40 minutes. Leave to cool in the pan before cutting into generous squares. Enjoy!
We brewed 2 x The House of Robert Timms Gold Colombia coffee bags for the recipe to give the brownies an extra hit of coffee flavour. Brew the coffee and leave until it's room temperature before adding to the mix in Step #3
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