Dark Chocolate Espresso Brownies

For a “lightened” brownie recipe, this one is pretty awesome. It is moist on the inside, crispy on the edges and has a flaky top. This is my favorite from-scratch brownie recipe so far.


  • 1/4 cup of boiling water
  • 1 TBS instant espresso granules or 2 Tbs instant coffee granules
  • 1/4 cup dark chocolate chopped into small pieces (about the size of a chocolate chip)
  • 5 Tbs melted butter
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 1.5 c AP flour (about 6.75oz by weight)
  • 1 1/3 c granulated sugar
  • 1/2 cup cocoa powder (unsweetened)
  • 1 tsp baking powder
  • 1/4 tsp salt


  1. Preheat the oven to 350.
  2. Combine the boiling water and coffee granules. Stir to dissolve. Add the chopped chocolate and stir until they melt. Set aside to cool a little, then add the melted butter, vanilla, and eggs. Stir thoroughly.
  3. Lightly spoon flour into measuring cups, and level with a knife (or weigh). Add the rest of the dry ingredients and blend with a whisk. Add the coffee mixture and stir with a spoon or spatula until combined. There may still be a few clumps of cocoa powder, that is ok, don’t over mix. Place batter in a 9×9 baking pan coated with cooking spray. Bake at 350 for about 25 minutes (on the second highest rack) or until a toothpick comes out mostly clean.

*note: Made recipe with 4 TBS coconut oil and  a splash extra water. Turned out good but lacked the depth of flavor from the original recipe. Texture still great: moist with a flaky top.
*note: Will try recipe with Bacon Fat in the future.


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