Espresso Brownies with Sea Salt
Espresso Brownies with Sea Salt are the perfect, fudgy and indulgent brownie. This bakery style brownie uses coffee and is topped with flaky sea salt. It helps to bring out the chocolate flavor in every bite. You won't want to make any other brownie recipe!
Ingredients
- 1/2 cup butter, hot and melted
- 1 tbsp coconut or olive oil, melted if coconut oil
- 1 1/8 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 tbsp vanilla extract
- 3 tbsp coffee, liquid
- 1/2 cup gluten free flour
- 1/2 cup cocao powder, unsweetened
- 1/2 cup chocolate chips
- flaky sea salt, for topping (optional)
- 1/4 cup chocolate chips, for topping (optional)
Equipment
- 8x8 baking pan
- large mixing bowl
- whisk
Instructions
- Preheat the oven to 350 degrees F
- Line an 8x8 baking pan with parchment paper and spray with nonstick
- Add the butter, oil and sugar into a large mixing bowl. Mix together until fully combined
- Whisk the 2 eggs together in a small bowl before adding into the batter
- Once you add the eggs to the batter, also add the vanilla extract and coffee
- Mix until combined
- Add in the flour and cocoa powder
- Mix until JUST combined. (You don't want to over mix the batter so that we get that perfect crinkly brownie top)
- Gently fold in the chocolate chips
- Pour into the lined 8x8 pan that's lined with parchment paper and spread into an even layer
- Top with extra chocolate chips and put it into the oven
- Bake for 20-23 minutes, rotating the pan 180 degrees halfway through
- Remove from the oven when a toothpick comes out clean without any batter
- Top with flakey sea salt
- Let cool for at least an hour, slice and enjoy!
Nutrition
Calories: 280kcal