Starbucks Copycat Espresso Brownies
A fudgy brownie that tastes just like Starbucks Espresso Brownies! These soft and chewy brownies are loaded with real, ground espresso to give you that jolt of caffeine!
Servings: 9 -12 pieces
Ingredients
- 10 tablespoons salted butter see notes
- 6 ounces bittersweet chocolate chopped into pieces
- 1 ¼ cup granulated sugar
- ¼- ½ cup ground espresso see notes
- 3 large eggs
- 3 tablespoons cocoa powder
- ⅔ cup all-purpose flour
Instructions
- PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray an 8x8 square baking dish with cooking spray, set aside.
- MELT: Fill a medium saucepan halfway full with water and heat over medium heat. Place a glass bowl over the saucepan so that it rests in the saucepan without touching the water. Add the butter and chocolate and allow it to melt completely. Remove from heat. Stir in the sugar and espresso grounds and continue to mix until the sugar is completely mixed. Add the eggs, one at a time, waiting until each is incorporated before adding in the next. Add the cocoa powder along with the flour and mix until *JUST* incorporated. Do not overmix.
- BAKE: Pour the brownie batter into the prepared baking dish and smooth out the top. Bake the brownies for 30-38 minutes. I baked mine for 35 minutes exactly and they were slightly underdone and extra fudgy, which is exactly how we like them. Let cool on a wire rack for at least 30 minutes before removing from the baking dish. Serve warm.
Notes
- If using unsalted butter, add 1/4 teaspoon of salt.
- I purchase whole espresso beans and then grind them on the 'espresso' setting of the grocery store coffee grinders. If this is the first time you're making these brownies, I suggest using 1/4 cup of ground espresso. I use a ½ cup but it does add a bit of texture to the brownies
