Small Batch Espresso Chocolate Brownies
These small batch brownies are rich, fudgy, and quick to make, perfect for satisfying a late-night chocolate craving without leftovers.
Servings: 2 servings
Calories: 180kcal
Ingredients
Brownie Ingredients
- 4 tablespoons Unsalted butter Melted butter brings flavor and fudgy chew.
- 1/2 cup Granulated sugar Helps create the shiny top.
- 1 large Egg Plus an extra yolk for richness.
- 1/4 cup All-purpose flour Too much flour leads to cakier brownies.
- 1/3 cup Unsweetened cocoa powder Keeps the brownies dark and intense.
- 2 teaspoons Instant espresso powder Deepens the chocolate flavor.
- 1 teaspoon Vanilla extract Flavor booster, do not skip.
- 1/4 teaspoon Salt Enhances chocolate flavor.
- 1/4 cup Chopped dark chocolate or chips Fold in for melty pools.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper.
- In a mixing bowl, whisk the melted butter with granulated sugar until combined.
- Beat in the egg and yolk until the mixture is glossy and thick.
- Sift in the cocoa powder, flour, salt, and espresso powder and fold the dry ingredients into the wet mixture gently until just combined.
- Fold in the chopped dark chocolate.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Cooling
- Allow the brownies to cool in the pan for about 10-15 minutes, then lift them out using the parchment overhang to cool completely on a wire rack.
- Slice and serve the brownies once cooled.
Notes
Store cut brownies in an airtight container for 2 to 3 days. For a firmer bite, chill in the refrigerator. Freeze individual squares for up to 2 months.