Forever Fudgy Espresso Brownies
These Brownies are rich in chocolate, silky to the taste, moist, and have a beautifully balanced fudgy texture. The espresso shot also packs a punch ( can adjust for a more subtle coffee essence). The espresso, browned butter, and the combination of melted chocolate with cocoa powder add to the complexity of the flavor. The silky and voluminous size of the brownie is due to the egg ribboning process. This is the most time consuming part but elevates an already great brownie to the next level. The ribboning process also contributed to a less fudgy brownie. You make the call. After all, it's really about making YOUR perfect brownie!For an extra element of surprise, I chop up half a chocolate caramel bar. That unexpected bite into a salted caramel bit just makes a home run every time.
Round 9 in cake panParchment paperA Hand Mixer, Stand Mixer (preferably), or a Whisk. For ribboning if pursued.
Prep Time: 25min
Bake Time: 25min
Total Time: 50min
¾ cup unsalted Butter
1 cup dark Chocolate (Guittard 63% extra dark baking chips)
1 Espresso shot ( half a shot for a more subtle flavor)
⅓ cup (50gm) Cocoa powder
½ cup chopped Chocolate (mix with caramel chocolate bar for an extra pop)
3 large Eggs (room temperature)
¾ cup (150gm) Brown sugar
¾ cup (150gm) White sugar
2 tsp Vanilla extract
1 tsp Salt
1 cup (120gm) of All Purpose Flour
Kosher salt to sprinkle (optional)
1. Prepare the baking pan with parchment paper or spray with nonstick spray and preheat to 350F or 325F (fan assist).
2. Brown butter. Once browned add 1 cup dark chocolate to melt with heat. Add espresso shot and mix. Sift in cocoa powder and mix. Let mixture cool down.
3. Add chopped chocolate to the COOLED chocolate mixture. Do this during step #4.
4. Add 3 large eggs and ¾ cup of regular sugar to a separate bowl and begin whipping with an electric mixer on med-hi. This process may take about 8 minutes. When the beaten eggs start to look pale and fluffy add ¾ cup of brown sugar and continue to whip. This may take another 4 min.
5. When the egg batter seems to just about reach the ribbon stage, add vanilla extract and salt and whip till combined.
6. This is important*** Ever so delicately fold egg batter into chocolate mixture ONE THIRD AT A TIME. It does not have to be fully incorporated to add the following third. The folding is done delicately to prevent the eggs from deflating. Before the final third of the egg batter is incorporated, sift in about ½ of the flour. Fold to incorporate. Fold in the final bit of egg batter then the remaining half of the flour.
7. Pour batter in a baking pan, sprinkle kosher salt to preference, and bake for 20-25min. Your nose will tell you when it is close to finished. When the aroma of chocolate permeates the room, time about one minute after and remove from the oven. The whipped eggs create a fluffier, more raised brownie, BUT they can dry out faster in the oven too! So take out sooner rather than later.
8. Cool brownie and refrigerate for 5 DAYS before eating. If you must, have a nibble here and there.
