Coffee is known to enhance chocolate’s flavor when baking, which means there is no more perfect of a place than brownies to use your favorite from Partners! Our friends at Campbell & Co crafted this recipe for gooey, chocolatey, salt-topped brownies that come together in just a few minutes using simple ingredients.
We recommend using Elevate or Flatiron for the ground coffee (espresso powder), but even our lighter more delicate roasts will lend an excellent depth of flavor. The recipe calls for a large baking sheet - but you can also use a regular brownie pan, a fun shaped tin, or even small ramekins for personal servings with extra crispy crust! Happy baking
Dark Chocolate Espresso Brownies
Partners Coffee Team
We recommend using Elevate or Flatiron for the ground coffee (espresso powder), but even our lighter more delicate roasts will lend an excellent depth of flavor. The recipe calls for a large baking sheet - but you can also use a regular brownie pan, a fun shaped tin, or even small ramekins for personal servings with extra crispy crust! Happy baking.
10g - Whole Bean Coffee (espresso powder)
454g - 60% Chocolate Buttons or Pieces
454g - Unsalted Butter
241g - All Purpose Flour
85g - Cocoa Powder
3g - Kosher Salt
794g - Sugar
2tsp - Vanilla Extract
10 Large Eggs
Maldon Salt (for garnish)
To prepare your batter:
Melt chocoalte with butter in a double boiler. Whisk to combine.
In a separate bowl, combine flour, cocoa powder, espresso powder and salt.
In a large bowl, whisk vanilla extract into the melted chocolate, along with the sugar.
Into the chocolate mixture, slowly whisk in eggs, 2 at a time until well incorporated.
Add dry ingredients to the chocolate mixture last, mixing until just combined.
Ready to bake?
Pour into 11x17" pan, lined with parchment paper and greased with butter or cooking spray. Spread into an even layer.
Bake at 325 F for 6 minutes, remove from oven and sprinkle with Maldon salt. Return to the oven and bake for 14 minutes. Brownies are done when a knife tip inserted into the middle comes out clean.
Let cool completely before cutting. Brownies can be cut 3x3" using a ruler guide.
You can substitute a smaller brownie pan, shaped cake tin or small ramekins for the 11x17 pan, but you’ll need to monitor the brownies as they bake to ensure they do not overcook!
When we made this recipe, we substituted a heart shaped brownie pan and four single serve ramekins. Begin with 6 minutes, sprinkle salt, and then monitor in 5-10 minute intervals to ensure they are cooked through! If you prefer your brownies on the fudgier side, pull them out of the oven as soon as a knife or toothpick comes out nearly clean.