| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 20 min |
| Yield: | 16 servings |
Ingredients
- Nonstick cooking spray
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3 tablespoons instant espresso powder
- 1/4 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 1 1/2 sticks (12 tablespoons) butter, melted and cooled
- 1 tablespoon canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup mini chocolate chips
- 4 ounces semisweet chocolate, finely chopped
- 1/4 cup plus 2 tablespoons heavy cream
- 2 tablespoons strong coffee
- 1 teaspoon flaky sea salt, optional
Instructions
- Preheat the oven to 350 degrees F. Coat an 8-inch square baking pan with nonstick cooking spray. Cut a piece of parchment paper to fit the bottom of the pan with an overhang on two opposite sides.
- For the brownies: Whisk together the flour, cocoa powder, espresso powder and salt in a small bowl and set aside. Whisk together the sugar, butter and oil in a large bowl. Add the eggs and vanilla and whisk just until combined. Using a spatula, stir the dry ingredients into the wet ingredients until no flour streaks remain and then fold in the chocolate chips. Pour the batter into the prepared baking pan and bake until the center is slightly set, 30 to 35 minutes. Let cool for about 30 minutes.
- For the ganache: When the brownies are ready, put the chocolate in a small heatproof bowl and set aside. Heat the cream and coffee in a small saucepan just until it barely reaches a simmer. Pour the liquid over the chocolate and let sit for 10 seconds before whisking until smooth and shiny. Pour the ganache over the cooled brownies, gently shaking to completely coat the top. Let sit at room temperature until completely cool (about 1 hour) or pop into the refrigerator for 15 minutes before sprinkling with sea salt (if using). Run a knife around the edge of the baking pan and use the parchment to lift out the brownies before slicing.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 315 |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 29 g |
| Protein | 3 g |
| Cholesterol | 55 mg |
| Sodium | 169 mg |
Reviews
These are the best brownies I’ve made them several times. They are so easy to make.
This recipe is awesome. I made it exactly as written, because if I changed something, it wouldn’t be a review of THIS recipe. Everyone LOVED it & a non coffee drinker even approved. It’s a keeper!
YUM!!! These are my favorite brownies I’ve ever made!!! I used coconut flour and coconut milk instead because one of our daughters is gluten-free and dairy-free and they were absolutely delish!!!
Delicious! We really enjoyed the pronounced espresso flavor. I added some toasted hickory nuts and did not use the the ganache. Yummm!
Tasty. Chocolately. Fudgy.
Sorry but I did not like these as much as I thought I would. The coffee taste was too strong and they just did not have the delicious chocolate gooeyness and richness that I liked. I won’t be making these again. However, I do like Kardea’s recipes a lot – just not this one.
Delicious brownies. Thank you for sharing this recipe.
Huge hit both times I’ve made it. Put in a little less sugar the second time. Delicious!
She used 1/2 cup of heavy cream on the show. Measurements are different her. Which is correct?
Great used ( Walmart brand olive oil) instead of butter an canola Very Good