Creado con IA
Dark Chocolate Espresso Brownies
40 min 572 kcal por ración Media
Ingredientes
4 Raciones
- Unsalted butter90 g
- Dark chocolate100 g
- Granulated sugar130 g
- Large eggs2 large eggs
- All-purpose flour90 g
- Unsweetened cocoa powder25 g
- Brewed espresso30 ml
- Vanilla extract1 teaspoon
- Salt1 g
Preparación
- 1
Preheat the oven to 175°C (350°F). Line an 20 cm (8-inch) square baking pan with parchment paper, leaving an overhang for easy removal.
- 2
Cut the butter and dark chocolate into small pieces. Place them in a heatproof bowl and melt together over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Stir until smooth, then remove from the heat.
- 3
Stir the brewed espresso and vanilla extract into the melted chocolate mixture. Set aside to cool slightly.
- 4
In a large bowl, whisk the sugar and eggs together for 2–3 minutes, until the mixture is smooth, slightly pale, and thickened.
- 5
Slowly pour the warm chocolate mixture into the egg mixture while whisking continuously. Mix until evenly combined.
- 6
Sift the flour, cocoa powder, and salt over the wet mixture. Fold gently with a spatula just until no dry streaks remain; do not overmix.
- 7
Transfer the batter to the prepared pan and spread it into an even layer.
- 8
Bake for 22–27 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs rather than wet batter.
