Espresso Brownies
Rich espresso brownies with optional pecans. No mixer required. Melt chocolate, fold in eggs and flour, and bake 35–40 minutes for moist brownies.
Who doesn't love brownies? No one! Mark loves brownies, with pecans of course, so he thought this was a great challenge. These came together quickly, no mixer required, which I liked. As soon, as I ate one, ok, two, I knew I should have made a double batch. Next time.
Submitted by: Sharyl from 37 Cooks,
- No mixer needed: melt chocolate and butter, then fold into beaten eggs and sugar.
- Espresso powder and a pinch of cayenne intensify the chocolate flavor.
- Bake 35–40 minutes in an 8x8 pan; remove when a toothpick is slightly moist for fudgy brownies.
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Preparation Instructions:
Preheat oven to 350°F.
Spray, or line with parchment paper, an 8" x 8" square pan or glass dish.
Combine the butter and the 8 ounces of chocolate. Melt in a bowl set over simmering water on stovetop. Do not burn or scorch. When melted, add the cocoa powder, espresso powder and cayenne pepper. Let cool. In another bowl, combine the beaten eggs, sugar, salt and vanilla. Add the chocolate mixture and stir. Add the flour and stir just until combined. Add pecans if desired.
Pour into prepared pan. Bake for 35-40 minutes (in my oven it took 40 minutes.) When a toothpick inserted in the center of brownies comes out slightly moist, they are ready. Do not over-bake or they won't be moist. When completely cool, cut into squares and stand back, because everyone loves brownies!
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Frequently Asked Questions
How do I tell when these brownies are done?
Insert a toothpick in the center. They are ready when it comes out with a few moist crumbs or slightly wet streaks. The edges will be set and the center should still look a bit soft. Avoid overbaking to keep them moist.
Can I omit the espresso powder or use instant coffee instead?
Yes. You can leave it out for a plain chocolate brownie. If you use instant coffee, dissolve an equal small amount in a teaspoon of hot water before adding. Espresso powder is more concentrated and gives a stronger chocolate boost.
How can I make the brownies fudgier or more cake like?
For fudgier brownies, slightly reduce the flour or shorten the bake time by a few minutes so the center stays moist. For a cakier texture, add a little extra flour or one more egg white and bake a few minutes longer until the center is set.
What chocolate can I use if I do not have both semi sweet and bittersweet?
You can use all semi sweet or all bittersweet. If you use a sweeter chocolate, you may want to trim a bit of the sugar. Chop chocolate small so it melts evenly.
Can I add pecans or other mix ins?
Yes. Stir in chopped pecans, walnuts, or chocolate chips after you fold in the flour. Toasting nuts first boosts their flavor. Add about 1 cup for noticeable texture.
How should I store or freeze these brownies?
Store cooled brownies in an airtight container at room temperature for 3 to 4 days or in the fridge up to a week. To freeze, wrap tightly or use freezer bags and freeze up to 3 months. Thaw at room temperature before serving.
Can I double the recipe and what pan should I use?
Yes. Double the ingredients and bake in a 9x13 pan. Because the batter will be thinner, check for doneness earlier, around 25 to 35 minutes, and use the same moist toothpick test. Adjust time based on your oven and pan depth.
How do I tell when these brownies are done?
Insert a toothpick in the center. They are ready when it comes out with a few moist crumbs or slightly wet streaks. The edges will be set and the center should still look a bit soft. Avoid overbaking to keep them moist.
Can I omit the espresso powder or use instant coffee instead?
Yes. You can leave it out for a plain chocolate brownie. If you use instant coffee, dissolve an equal small amount in a teaspoon of hot water before adding. Espresso powder is more concentrated and gives a stronger chocolate boost.
How can I make the brownies fudgier or more cake like?
For fudgier brownies, slightly reduce the flour or shorten the bake time by a few minutes so the center stays moist. For a cakier texture, add a little extra flour or one more egg white and bake a few minutes longer until the center is set.
What chocolate can I use if I do not have both semi sweet and bittersweet?
You can use all semi sweet or all bittersweet. If you use a sweeter chocolate, you may want to trim a bit of the sugar. Chop chocolate small so it melts evenly.
Can I add pecans or other mix ins?
Yes. Stir in chopped pecans, walnuts, or chocolate chips after you fold in the flour. Toasting nuts first boosts their flavor. Add about 1 cup for noticeable texture.
How should I store or freeze these brownies?
Store cooled brownies in an airtight container at room temperature for 3 to 4 days or in the fridge up to a week. To freeze, wrap tightly or use freezer bags and freeze up to 3 months. Thaw at room temperature before serving.
Can I double the recipe and what pan should I use?
Yes. Double the ingredients and bake in a 9x13 pan. Because the batter will be thinner, check for doneness earlier, around 25 to 35 minutes, and use the same moist toothpick test. Adjust time based on your oven and pan depth.
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