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!
- 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)
8x8 baking pan
large mixing bowl
whisk
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!
Calories: 280kcal