Espresso Brownies
Espresso brownies pair dark chocolate with a generous amount of instant espresso powder, so the coffee shows up as a real flavor rather than a hint. Beating the eggs and sugars for five minutes gives the batter an airy base, and folding in the flour gently keeps it that way. This recipe is adapted from the Tasty YouTube channel and makes 20 squares, enough for a crowd.
Instructions
Heat the oven to 180°C (356°F). Line a 33 x 23 cm (13 x 9-inch) baking pan with parchment paper.
Break up the dark chocolate and melt it in the microwave in 30-second bursts. Set it aside to cool slightly.
In a large bowl, beat the eggs, both sugars, the salt and the vanilla for about 5 minutes. The mixture is ready when it looks pale, light and airy.
Fold the melted chocolate into the egg mixture. Sift the flour over the top and fold it in until no dry streaks remain.
Pour the batter into the lined pan and spread it out evenly.
Bake for 20 minutes, then take the pan out of the oven and let the brownie cool.
Trim the edges of the cooled brownie, then cut it into 20 squares.
Make it personal.
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