These espresso swirled brownies are extremely fudgy, moist, and contain a hint of espresso flavor!
Yield: 12-16 brownies, depending on the cut
Preparation: 30 min.
Bake time: 22-25 min.
2 tbsp. instant espresso powder
3/4 c. butter, salted*
1 1/2 c. granulated sugar
3/4 c. unsweetened baking cocoa
2 tsp. vanilla extract
2 eggs + 1 egg yolk
1/2 c. semi-sweetened chocolate chips
3/4 c. all-purpose flour
Preheat your oven to 350F. Grease and line a 9 x 9 pan with parchment paper.
In a saucepan, melt the butter. When the butter is completely melted, take it off the heat and stir in the sugar. The mixture will be noticeably thicker.
Place the sugar and butter mixture back on to the heat and constantly stir for 1 minute, then take off the heat.
Pour the butter and sugar mixture into a medium-sized bowl, or into the bowl of a stand mixer. Whisk in the baking cocoa and vanilla until very well combined. At this stage your batter may look clumpy, do not worry!
Add in the eggs one at a time, making sure the egg is fully incorporated into the batter before adding the next. You will notice the mixture turn glossy. Pour in the chocolate chips and mix until combined.
Fold in the flour until the flour is just combined. Be careful to not overmix! Take out 2 tbsp. of the batter and combine it with the 2 tbsp. of instant espresso powder. Set aside.
Pour the brownie batter into your baking dish. Scoop out small scoops of the espresso-batter combination onto the top of the batter. Then, use a toothpick or a knife to swirl around lightly.
Bake brownies for 22-25 minutes. Enjoy!
*If you do not have salted butter, you can use unsalted butter. When you are adding in the flour towards the end, add in 1/4 tsp. salt as well.
Brownies are best enjoyed on the day they are baked, but will keep in an airtight container at room temperature for 3 days.
If you make this recipe, I would love to see! Tag me on instagram @doughlights and use #doughlights