Fudgy Coffee Brownies

Prep: 15 mins

Cook: 30 mins

Difficulty: Easy

Servings: 4 Servings

It’s no secret that coffee enhances chocolate flavors. In fact, I suspect most of your favorite restaurant chocolate desserts are made with a little coffee to bring out the richness of the chocolate. And while we’re well aware of the glorious pairing here on Kitchn, I was shocked to learn we didn’t have a coffee brownie recipe!

Ingredients

Cooking spray
12 ounces semi-sweet or bittersweet chocolate
8 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup packed light or dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
2 tablespoons instant coffee or espresso powder
1/2 teaspoon salt
1/4 teaspoon baking powder

Instructions

Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8x8-inch baking pan with cooking spray, then line with parchment paper so that it hangs over two sides of the pan. Lightly coat the parchment with cooking spray.
Coarsely chop 12 ounces of semi-sweet or bittersweet chocolate. Place in a medium microwave-safe bowl and add 1 stick unsalted butter. Microwave in 30-second intervals, stirring between each, until the mixture is melted and smooth, about 1 minute and 30 seconds total.
Add 1/2 cup granulated sugar and 1/2 cup packed brown sugar, and whisk to combine. Add 2 large eggs and 1 teaspoon vanilla extract, and whisk to combine.
Place 1 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, 2 tablespoons instant coffee or espresso powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking powder in a small bowl and whisk to combine.
Pour the flour mixture into the chocolate mixture and stir until just combined with no streaks of flour. Transfer the batter to the baking pan and spread into an even layer.
Bake until a tester comes out with just a few crumbs, about 35 minutes. Let cool 1 hour before removing the brownie slab from the pan and cutting.