Espresso Brownies

Espresso Brownies

O. M. Brownies.

 This recipe is a close copy of the one found on the brilliant baking blog Butter and Brioche. They are like the sad, cheap version in that I use regular, ho-hum chocolate. I don’t feel bad about this, because they are amazing despite that fact. You don’t have to make the icing, but you have to make the icing.

Servings: 12-16
Time: 35 minutes

Grab:

1 cup of all-purpose flour
1 tsp of espresso powder for brownies, plus 2 tsp for icing
1/2 tsp of baking powder
1/2 tsp of salt
1 and 3/4 cups of unsalted butter, divided (that’s one and a half sticks for brownies plus two other sticks for the icing for those of us in the stick camp), room temperature
2 cups of white sugar
3 eggs
1/2 cup of cocoa powder for brownies, plus 1/4 cup extra for icing
1 TBSP of vanilla extract for brownies, plus 1 tsp for icing
2 cups of chocolate chips, divided
3-4 cups of powdered sugar
flaky sea salt, for garnish

Go:

  1. Let’s get the brownies going first. Preheat the oven to 350, and grease and line a 9x9” baking tin.

  2. In a small bowl (really, there’s not that much), combine the flour, 1 tsp of espresso powder, baking powder, and salt. Whisk to combine, then set aside.

  3. In a small saucepan, combine 3/4 cups of butter (aka one and a half sticks) and the white sugar. Set over a low to medium heat. Stir occasionally to mix evenly. Try not to think about the amount of butter in front of you. When it’s all shiny and melty and definitely not bubbling yet, remove from heat and set aside. Turn off the stove, also. Double check to make sure. Just me? Okay.

  4. While that ish is cooling, go ahead and use a stand mixer or a hand mixer to whisk (mix? whatever) the eggs, 1/2 cup of the ho-hum but amazing cocoa powder, and 1 TBSP of vanilla until smooth and shiny and flowy.

  5. Now, while you’re continuing to mix / whisk in perhaps a slightly slower manner so as not to splatter your countertops with brownie batter, slowly pour the butter / sugar mixture into the eggs and cocoa. Whisk until combined.

  6. Slowly add in the dry ingredients, and mix until just combined.

  7. Using your hands and not the mixer, stir in one cup of the chocolate chips, then pour the batter into the pre-prepared tin.

  8. Bake for about 20 minutes, or until a shiny crust has formed on top of those perfect lil babes. This is a great time to make that icing, which, by the way, should not be applied to brownies that are AT ALL hot.

  9. In a stand mixer or using a hand mixer, whip the two remaining sticks of butter with the powdered sugar until fluffy as a cloud (this usually takes me about three to five minutes on a pretty high speed).

  10. While you’re doing that, melt the extra cup of chocolate chips, then set aside to cool slightly.

  11. Add the remaining vanilla and cocoa powder to the icing mixture, and mix to combine, then drizzle in the melted chocolate.

  12. Whip it good, then spread evenly on top of the cooled brownies. Sprinkle with flaky sea salt, then die of happiness.