Everyone talks about the espresso brownies at Starbucks, but unfortunately, they are hard to find and even harder to get your hands on the stellar recipe! Being that I am always up for a challenge, I took it upon myself to find a recipe that was equally as delicious. After a few rounds in the test kitchen, I think I found just that! Then again, I will let you be the judge of that!
Yield: 20 brownies
Preparation time: 15 minutes
Cook Time: 40 – 42 minutes
3/4 cup unbleached all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
5-ounces bittersweet (60%) chocolate, roughly chopped
1-ounce espresso shot
1 stick (4-ounces) unsalted butter, melted
3/4 cup granulated sugar
2/3 cup packed dark brown sugar
2 teaspoons pure vanilla extract, best quality possible
2 large eggs, lightly whisked to break yolks
1. Preheat oven to 350ºF.
2. Using parchment paper, line a 8x8-inch baking dish allowing the parchment to overhang by 2-inches on both sides. Lightly grease with cooking spray (or melted butter). Repeat the other direction so that all four sides have a 2-inch overhang of parchment. Spray the top sheet of parchment paper. Note: This will make it easier to remove the brownies once they have baked.
3. In a medium size mixing bowl, add flour salt and baking powder. Using a whisk, mix until evenly combined. Set to the side.
4. In a large heatproof bowl placed over a double broiler with a few inches of boiling water, add chocolate chips and espresso. Stir until smooth and melted, approximately 2 1/2 minutes. Remove from heat and whisk in butter, both sugars and vanilla whisking until smooth.
5. Slowly, one at a time, add the eggs whisking until just combined.
6. Using a spatula, fold in the flour mixture and carefully continue to mix until just combined being careful to not over-mix the batter.
7. Transfer batter to the prepared baking dish and spread into a smooth and even layer. Place in preheated 350ºF oven and bake until an inserted toothpick comes back with just a few crumbs attached, approximately 40 – 42 minutes.
8. Remove from oven and allow to cool in the pan for 10 minutes before using the parchment overhang to carefully lift the brownies from the pan. Allow to cool on a wire rack for an additional 10 minutes before cutting into desired size pieces.
Kitchen Note: Keep in mind that these brownies are caffeinated with the shot of espresso and therefore should be en