Ingredients
Espresso Brownies:
- 1 cup (227 g) salted butter
- 14 ounces 70% bittersweet chocolate, coarsely chopped
- 1/2 cup (60 g) unsweetened Dutch cocoa powder
- 1 cup (120 g) all-purpose flour
- 5 large eggs
- 1 cup (140 g) packed dark brown sugar
- 1 cup (200 g) granulated sugar
- 1 teaspoon salt (½ teaspoon if iodized)
- 1 tablespoon vanilla extract
- 1 tablespoon (30 ml) DeLallo instant espresso powder
Espresso Cream:
- 8 oz mascarpone cheese
- 1 cup (240 ml) heavy cream
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon salt
- 1 tablespoon vanilla bean paste
- 1 tablespoon (30 ml) DeLallo instant espresso powder
Dusting:
- 3 tablespoons unsweetened cocoa powder
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C). Butter and line a 9-by-13-inch metal baking dish with parchment paper to prevent sticking and set aside.
- Melt butter and chocolate: In a small saucepan over low heat, melt the butter. Remove from heat and add the chopped chocolate, stirring until melted completely. If needed, return to low heat briefly to finish melting. Set mixture aside to cool.
- Sift dry ingredients: In a small mixing bowl, sift together the flour, instant espresso powder, and Dutch cocoa powder. Set this dry mix aside.
- Beat eggs and sugars: In a medium mixing bowl, whisk the eggs, dark brown sugar, granulated sugar, salt, and vanilla extract using a mixer with a whisk attachment on high speed. Beat for 4 to 5 minutes until the mixture thickens, lightens in color, and forms a ribbon that folds back slowly when lifted.
- Fold chocolate into egg mixture: Using a rubber spatula, gently fold the cooled chocolate and butter mixture into the egg and sugar mixture until combined.
- Add dry ingredients: Quickly but gently fold in the sifted flour, cocoa powder, and espresso powder mixture. Be careful not to deflate the aerated egg mixture to maintain a light texture.
- Pour and bake: Pour the brownie batter into the prepared baking dish and smooth the top with a spatula. Bake for about 25 minutes until the top looks slightly cracked and feels soft to the touch.
- Cool brownies: Remove from the oven and let the brownies cool completely on a wire rack before adding the espresso cream topping.
- Prepare espresso cream: In a large bowl, combine mascarpone cheese and heavy cream. Beat on medium speed for 30 seconds until combined. Add granulated sugar, salt, vanilla bean paste, and espresso powder. Continue beating on medium-high speed until soft peaks form, about 1 to 2 minutes.
- Assemble: Spread the espresso cream evenly over the cooled brownies using a spatula.
- Dust and serve: Using a fine mesh sieve, dust the top evenly with unsweetened cocoa powder. Cut into 10 pieces and serve immediately or store in the fridge until ready to serve.
Notes
- Be careful not to overbake the brownies; they should remain soft and fudgy inside.
- Ensure the chocolate mixture is cooled before folding into the eggs to prevent cooking the eggs prematurely.
- If you don’t have vanilla bean paste, pure vanilla extract can be substituted but will slightly alter flavor intensity.
- Store leftovers covered in the refrigerator and consume within 3 days for best freshness.
- Using high-quality chocolate and espresso powder greatly enhances the flavor of these brownies.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
