Brownies aux morceaux de chocolat à l'espresso

April 1, 2021

Espresso Chocolate Chunk Brownies

Coffee lovers will go crazy for these Chocolate Espresso Brownies!

They are thick, fluffy and filled with a rich chocolate espresso flavor. This is one of our favorite brownie recipes and always a hit with everyone!

Espresso Brownies

Today, I combine two of my favorite things: espresso and chocolate. Or maybe I should say three...because brownies!

These espresso brownies with chocolate chunks are crazy! They're chewy around the edges, gooey in the middle, filled with chocolate chunks and spiced up with a healthy dose of espresso powder.

Tips and tricks for making this recipe a success:

Don't skip the espresso powder ! It helps enhance the flavor of chocolate without adding an intense coffee flavor. I recommend using high quality chocolate for this recipe. Since there are only a few ingredients, each of them is really highlighted. I used 70% chocolate, but you can use any brand you know and trust. Just be sure not to use chocolate chips, which are inferior in flavor and texture for a recipe like this.
You can buy chocolate chunks in the baking section of most grocery stores, or you can buy chocolate bars and cut them into pieces for yourself.
Be careful not to overcook the brownies ! They shouldn't be runny when you take them out of the oven, but don't be scared if they have a little jiggle in the middle. The brownies will firm up as they cool. Overbaked brownies will not be fudgy.
Let your brownies cool completely in the oven before cutting them. It takes about 2 hours . Sorry to shout, but this step is so important. Annoying... but important!
Coffee lovers are going to go crazy over these chocolate espresso chunk brownies! They are thick, melty and full of espresso chocolate flavor. This is one of our favorite brownie recipes and it's always a hit!

Nothing compares to the intoxicating smell of freshly baked brownies! Try these Espresso Chocolate Chunk Brownies and let me know what you think.

Recipe

Ingredients

1 and 1/4 cup all-purpose flour
1/4 tsp salt
2 and 1/2 tablespoons unsweetened cocoa powder
12 ounces semi-sweet chocolate, coarsely chopped
1 cup unsalted butter, cut into small cubes
3 teaspoons of instant espresso powder
2 cups granulated sugar
5 eggs, at room temperature, lightly beaten
1 tablespoon of vanilla extract
2 cups chocolate chunks

Instructions

Preheat the oven to 350 degrees (F). Line a 9x13-inch pan with parchment paper and lightly spray the paper and exposed pan with nonstick cooking spray. You can also butter the paper and the mold if necessary. Put aside.
In medium bowl, combine flour, salt and cocoa powder; mix well and set aside.
Place the semi-sweet chocolate, butter and instant espresso powder in a large bowl and place over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth.
Turn off the heat, keep the bowl above the water and add the sugar. Whisk until completely combined, then remove the bowl from the pan. The mixture should be at room temperature.
Add the beaten eggs to the batter and whisk until just combined. Add the vanilla. Don't beat the batter too much at this point or your brownies will be too cakey. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), stir the flour mixture into the chocolate until a little of the flour mixture is visible. Stir in the chocolate pieces.
Pour the batter into the prepared pan and smooth the top. Bake in the middle of the oven for 30 to 35 minutes, rotating the pan halfway through, or until a toothpick inserted in the center of the brownies comes out with a few sticky moist crumbs.
Let the brownies cool completely in the pan, then remove them from the pan using the parchment paper. Cut them into squares and serve.

Now your brownies are done, all you have to do is eat them or even better share them! To make them even more appetizing, transport them in Lunch Boxes. On our MaLunchBox website we offer many models in various styles and sizes.

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