GoPlated

Fall in love with the warm, comforting aroma that fills the kitchen as the butter and sugar melt together, releasing the deep, rich flavors of the dark chocolate and espresso. The taste is intense yet balanced, with a satisfying crunch from the toasted hazelnuts and the subtle tang of the sea salt that adds depth to the dish.

This indulgent dessert is worth making for a special occasion, and its elegance is enhanced by its sophistication. However, if you’re looking for a low-fuss treat that can be made in under 45 minutes, try See Related Recipe, where we create a similar flavor profile using an even easier method and fewer ingredients.

Why This Recipe Works

By using Dutch-process cocoa powder, we ensure the rich, deep flavor of the chocolate is evenly distributed throughout the crumb.
The technique of using a water bath and gentle simmer allows for a silky, smooth texture without risk of curdling or overcooking.
The espresso powder adds an intense, bold flavor that complements the chocolate perfectly, while the hazelnuts provide a delightful crunch.

Key Ingredients

When selecting the best quality ingredients, it’s essential to choose the finest dark chocolate for an authentic flavor. In this recipe, we’ve chosen our Italian specialty dark chocolate because it has a rich, bold flavor that’s perfect for this decadent dessert. You’ll want to choose a hazelnut spread with a smooth texture and a subtle nutty flavor as well.

We’ve opted for a high-quality confectioner’s sugar that provides a fluffy texture and just the right amount of sweetness. In the world of chocolate, it’s worth the splurge for the real deal – look for a chocolate made with high-cocoa-content and minimal added sugars for a true taste of luxury.

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Recipe Courtesy of Our Kitchen

Espresso Brownies

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 cup (200g) dark chocolate (at least 60% cocoa), broken into small pieces

1/2 cup confectioner’s sugar

2 large eggs

1 teaspoon (5g) baking powder

1/2 cup (120g) hazelnut spread

1 teaspoon (5g) instant espresso powder

1/2 teaspoon (2.5g) kosher salt

1½ cups (190g) all-purpose flour

Directions

Preheat the oven to 325°F (165°C). In a medium saucepan over low heat, melt the chocolate, stirring occasionally, until smooth and fully melted (about 10-12 minutes). In a medium-sized mixing bowl, whisk the confectioner’s sugar and eggs together until smooth and creamy (about 2-3 minutes). In a separate bowl, whisk the baking powder and flour together, set aside.

Whisk the instant espresso powder, salt, and melted chocolate into the confectioner’s sugar-egg mixture until well combined and smooth (about 2-3 minutes). Stir in the whisked baking powder-flour mixture until everything is well combined. Using a hand mixer or stand-mixer, whip the hazelnut spread and a little of the flour mixture together until smooth (about 2-3 minutes). Reserve the remaining flour mixture for later use.

Pour the melted chocolate mixture into a water bath at 160°F (71°C) and stir for 3-5 minutes until slightly thickened. Using the reserve flour mixture, gradually add to the water bath a little at a time, stirring constantly to prevent curdling, until it reaches a thick and expensive consistency.

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