Espresso Brownies

Ingredients

• 113 g Danish Creamery Premium Sea Salted Butter
• 170 g Semi-sweet chocolate chips (For melting into the batter)
• 120 ml Espresso (About 4 shots)
• 4 Large eggs (Room temperature)
• 200 g Granulated sugar
• 100 g Light brown sugar (Lightly packed)
• 90 g All-purpose flour (Spooned and leveled)
• 40 g Unsweetened cocoa powder (Spooned and leveled; Dutch-processed preferred)
• 0.5 tsp Fine sea salt
• 170 g Chopped dark chocolate (For folding into the batter; 72% dark chocolate recommended)
• Cooking spray (For greasing the pan)
• Additional chocolate chunks (For topping)
• Sea salt (For topping)

Steps

1. 1

   Preheat the oven to 325°F (163°C) on the convection setting. Grease an 8-inch square pan with cooking spray and line it with parchment paper.

2. 2

   In a heat-safe bowl or saucepan, melt the butter and semi-sweet chocolate chips together. Stir until the mixture is smooth.

3. 3

   Add the espresso to the melted chocolate mixture and stir until fully combined. Set it aside to cool while preparing the remaining ingredients.

4. 4

   In a large bowl, whisk together the eggs, granulated sugar, and light brown sugar just until barely combined. Do not overmix; the mixture should remain slightly gloopy.

5. 5

   While whisking, pour the cooled butter, chocolate, and espresso mixture into the egg-and-sugar mixture. Whisk only until combined, taking care not to overmix.

6. 6

   Add the flour, cocoa powder, and fine sea salt to the wet ingredients. Mix just until the last streak of flour disappears.

7. 7

   Fold in the chopped dark chocolate until the pieces are evenly distributed throughout the batter.

8. 8

   Pour the brownie batter into the prepared pan and bake for about 40 minutes.

9. 9

   Remove the brownies from the oven and bang the pan on the counter. Immediately top them with additional chocolate chunks and sea salt.

10. 10

    Allow the brownies to cool in the pan for about 30–60 minutes, until they can be sliced without falling apart.

Notes

The brownies should still feel slightly gooey and have some resistance when gently pressed in the center when removed from the oven; they continue baking as they cool. For cleaner slices, chill the cooled brownies briefly—about 20 minutes in the freezer—and run a large knife under hot water between every cut, cleaning it as needed. Freeze tightly sealed for 2–3 months and bring to room temperature before serving. Milk chocolate may be substituted for the semi-sweet chocolate if a sweeter, less dark brownie is desired. The source also notes that espresso powder can be used as an alternative, but does not provide a quantity for it.

Nutrition per serving

• dessert
• baked
• chocolate
• fudgy
• espresso
• make-ahead
• freezer-friendly