John Myers
Espresso Brownies
The perfect espresso brownies recipe with a picture and simple step-by-step instructions.
- 150 g Flour
- 1 tbsp Cocoa powder, dark and slightly de-oiled
- 4 g Instant espresso powder
- 2 tsp Baking powder
- 75 g Chocolate mocha beans
- 150 g Dark chocolate
- 150 g Milk chocolate
- 125 g Melted butter
- 1 Vanilla pod (pulp only)
- 5 Eggs, size M
- 150 g Sugar brown
- 1 tsp Salt
- Fat for the shape
- Square springform pan approx 25×25 cm
- Use a large knife to chop the mocha beans. Mix the flour, cocoa, espresso and baking powder in a mixing bowl.
- Chop the chocolate and melt together with the butter over a hot water bath.
- Preheat the oven to 180 ° C. Grease the springform pan.
- Cut the vanilla pod lengthways and scrape out the pulp. Beat eggs, sugar, salt and vanilla pulp with the whisk of the hand mixer until thick and foamy. Stir the flour mixture and the crushed mocha beans and the melted chocolate-butter mixture into the egg-sugar mixture.
- Pour the dough into the pan and bake on the middle rack for about 35 minutes. Let cool and cut into small squares for serving.
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