Brownies with Espresso

Ingredients

• 140 gdark chocolate, chopped
• 115 gsalted butter
• 60 mlvegetable oil
• 25 gunsweetened cocoa powder
• 2 tablespoons (Australian measure: 1½ tablespoons)espresso powder
• ½ teaspoonsalt
• 200 ggranulated sugar
• 90 gdark brown sugar
• 3eggs
• 85 gplain flour

Instructions

1. 1

   Prepare the tin

   Heat the oven to 170°C. Line a 20 × 20 cm metal cake tin with baking parchment.

2. 2

   Melt the chocolate

   Put the chopped chocolate, salted butter, vegetable oil, cocoa powder, espresso powder and salt in a heatproof bowl. Set it over a saucepan of barely simmering water and stir occasionally until smooth and dark. Alternatively, melt the mixture in the microwave.

3. 3

   Add the sugars

   Stir the granulated sugar and dark brown sugar into the melted chocolate mixture.

4. 4

   Remove from heat

   Lift the bowl off the saucepan, taking care not to let the mixture cool too much. It should be warm enough to help create a shiny crust, but not so hot that it cooks the eggs when they are added.

5. 5

   Whisk in eggs

   Add the eggs one at a time, whisking vigorously after each addition to help form a crackly top.

6. 6

   Stir in flour

   Use the whisk to stir in the plain flour.

7. 7

   Bake the brownies

   Scrape the batter into the prepared tin and bake for 30 minutes.

8. 8

   Cool and cut

   Take the tin out of the oven and let the brownies cool completely before cutting them into squares.

What are espresso brownies?

Brownies are an American chocolate bake, typically cut into squares and made with a denser texture than a sponge cake. This version uses espresso powder alongside chocolate and cocoa, giving the chocolate flavour a roasted, bittersweet edge.

Melted chocolate, butter and oil make a rich base, while whisked eggs help create the characteristic shiny, crackly surface. The relatively small amount of flour keeps the middle fudgy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 227 calories, 3g protein, 30g carbs, 11g fat.

The sugars and flour provide most of the carbohydrates, while the chocolate, butter and oil contribute much of the fat. Eggs and chocolate add some protein. Pair a brownie with fruit or yoghurt if you want a more varied plate.

Choosing the chocolate and coffee

Dark chocolate: Chopping it helps it melt evenly with the butter and oil. A dark variety gives the brownies a less sweet, more intense chocolate flavour.

Espresso powder: It adds a concentrated coffee note without adding liquid to the batter. Use the Australian measure of 1½ tablespoons if following that measurement convention.

Getting the crackly top

Warm mixture: Stir in the sugars while the chocolate mixture is still warm, then take it off the heat before adding the eggs. If it is too hot, the eggs may begin to cook.

Vigorous whisking: Whisk the eggs in one at a time, as directed. This step helps make the thin, shiny crust that contrasts with the soft centre.

How to judge doneness

The recipe gives a baking time of 30 minutes at 170°C. The brownies are intended to be fudgy, so avoid treating them like a sponge that needs to bake until completely dry.

The centre will firm as the brownies cool. Let them cool completely in the tin before cutting so the squares have time to set.

Why use both butter and oil?

Butter contributes flavour, while vegetable oil adds fat without introducing more water to the batter. Together with melted chocolate, they give these brownies their rich, moist texture.

The salted butter and the measured salt both season the chocolate. Keep the listed quantities as written for the intended balance.

Serving and cutting

Once cool, cut the slab into 16 squares. For neater pieces, use a clean knife and wipe it between cuts.

Serve them as they are, or pair a square with fruit or a spoonful of yoghurt for a simple contrast to the rich chocolate.

Recipe notes & tips

• Line the tin with baking parchment so the cooled brownie slab is easier to lift out.
• Keep the water beneath the melting bowl at a gentle simmer rather than a rolling boil.
• Stir the chocolate mixture occasionally as it melts to help it become smooth and even.
• Add the eggs one at a time and whisk well after each addition.
• Let the brownies cool completely before slicing for cleaner squares.

Variations

• Extra coffee: Use the stated espresso powder quantity for a more prominent coffee flavour.
• Less bitter: Choose a less intense dark chocolate while keeping the other quantities unchanged.
• Nutty finish: Scatter chopped nuts over the batter before baking.
• Chocolate pieces: Fold a few extra chopped chocolate pieces into the batter before scraping it into the tin.
• A pinch of spice: Add a small pinch of cinnamon to the melted chocolate mixture.

Common mistakes to avoid

• Overheating the chocolate: Keep the water at a bare simmer and stir occasionally so the mixture melts smoothly.
• Adding eggs to very hot mixture: Remove the bowl from the heat first and avoid letting the mixture become excessively hot.
• Skipping the whisking: Whisk the eggs vigorously, one at a time, to help develop the crackly crust.
• Overbaking: Follow the stated 30-minute bake and remember the brownies are meant to be fudgy.
• Cutting while warm: Cool the brownies completely before slicing so they can set.

How to store

Store the cooled brownies in an airtight container at room temperature for up to 3 days. Rewarm briefly if you like them soft and warm, or serve them at room temperature.

Frequently asked questions