Is there anything better than a chocolatey, fudgy brownie? Whether you like a corner, edge piece or the middle, extra gooey piece (this is me!), a good brownie can’t be beat. This is my go-to recipe for a good fudgy brownies. But, with a spin! Nestle now makes Espresso Morsel Chips for baking, and they add such a fun spin on your basic brownies. Mixing in some of the espresso chips adds a coffee taste that pairs so well with the chocolate.
What You’ll Need for these Brownies:
Stick Butter – I prefer unsalted
Semisweet Baking Chocolate
White Granulated Sugar
Salt – salt is very important in sweet recipes. It helps bring out the flavors and balances the sweetness. I promise it doesn’t make the brownies taste salty at all.
If you usually only make brownies from a box, don’t fear. Making these brownies from scratch is very easy! Just a few simple steps and these babies will be in the oven.
How to Make the Espresso Brownies?
First, while the oven is preheating to 350° F, melt the butter and semisweet chocolate. I prefer to use a double boiler set over simmering water, but you could do it in the microwave. But, be very careful. It is so easy to burn chocolate in a microwave.
Second, while the chocolate mixture cools a bit, prepare your pan. Grease your pan, then line with parchment, then grease again. The parchment lets you easily lift the brownies out of the pan for cutting, and greasing helps keep anything from sticking.
Next, whisk in the sugar and to the slightly cooled chocolate then whisk in the eggs.
Then, Fold in the flour using a rubber spatula or spoon and fold in your espresso chips.
Finally pour the batter into the prepared pan and bake for about 45 minutes. Allow to cool before removing and cutting.
My go-to recipe for a good fudgy brownie. But, with a spin! Mixing in espresso morsel chips adds a coffee taste that pairs so well with the chocolate. Recipe at KathleensCravings.com
8 ounces semisweet chocolate (chopped)
1/2 cup unsalted butter (1 stick. Chopped. Plus additional to grease pan)
1 1/4 cups white granulated sugar
1 teaspoon kosher salt
3/4 cup all purpose flour
1 cup espresso morsel baking chips (I used Nestle Tollhouse brand)
Preheat oven to 350° F.
In a double boiler (a heatproof bowl set over a pot of simmering water) melt the butter and chocolate, stirring frequently. When melted, remove bowl and set aside to cool slightly. Letting the chocolate cool a bit helps make sure we don’t cook our eggs in the batter.
While the chocolate is cooling, grease an 8×8 baking pan with butter. Add in a strip of parchment paper cut to fit the pan with a slight overhang. And grease the parchment paper again with butter.
To the slightly cooled chocolate, whisk in the sugar and salt. Once smooth, whisk in the eggs.
Fold in the flour with a rubber spatula (do not overmix). And then fold in your espresso chips.
Pour batter into greased pan and spread evenly. Bake for 45-50 minutes. When done, a toothpick inserted in the middle will come out with a few moist crumbs. Be careful not to over bake.
Let cool in the pan. Then using the parchment overhang, lift the brownies out of the pan and cut into squares.
Leftover brownies can be stored in an airtight at room temperature for up to 5 days.