Description
A rich, fudgy small batch brownie recipe that yields 9 perfect squares. Enhanced with espresso powder to deepen the chocolate flavor, these brownies are ready in about 15 minutes of active time and are ideal for impressing guests without leftovers.
Ingredients
- 1/2 cup (113g) unsalted butter
- 1 cup (170g) semi-sweet chocolate chips
- 1/2 cup (85g) bittersweet chocolate chips
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (65g) all-purpose flour
- 2 tablespoons (10g) unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1/4 teaspoon salt
- 1 teaspoon warm water (for dissolving espresso)
- Flaky sea salt for topping
- Optional: 1/4 cup (35g) dark chocolate chunks
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 inch baking pan and line with parchment paper, leaving an overhang on two sides.
- In a microwave-safe bowl, combine butter and both types of chocolate chips. Microwave in 30-second intervals, stirring between each, until smooth. Let cool for 2 minutes.
- In a large bowl, vigorously whisk granulated sugar and eggs for at least 2 minutes until the mixture is pale and thick. This step is crucial for the crinkly top.
- Whisk the melted chocolate mixture and vanilla extract into the egg mixture until combined and glossy.
- Dissolve the espresso powder in 1 teaspoon of warm water, then stir it into the chocolate mixture.
- In a separate medium bowl, whisk together flour, cocoa powder, and salt. Sift or whisk to break up clumps.
- Fold the dry ingredients into the wet ingredients using a silicone spatula until just combined. Do not overmix. Fold in optional dark chocolate chunks if using.
- Pour batter into the prepared pan and smooth the top. Bake for 25-30 minutes. The brownies are done when the top is set and cracked, and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Let brownies cool in the pan for 10 minutes, then lift them out using the parchment paper onto a cooling rack. Cool completely.
- Cut into 9 squares and sprinkle with flaky sea salt before serving.
Notes
Do not overbake; brownies continue to cook in the pan after removal. Room temperature eggs are essential to prevent the chocolate from seizing. The crinkly top is achieved by whisking sugar and eggs vigorously. Store in an airtight container at room temperature for up to 3 days. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free chocolate chips and coconut oil.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie square
- Calories: 220
- Sugar: 20
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
Keywords: small batch brownies, fudgy brownies, espresso brownies, best espresso treat, easy dessert, weekend baking, chocolate dessert