These brownies are the perfect balance of cakey, fudgy, and chewy. Deep and dark with chocolate flavor, these rich brownies keep fussiness to a minimum without sacrificing a bit of flavor.
Makes
One 8-inch pan (12 brownies)
Total Time
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Ingredients
MELT:
STIR IN:
FOLD:
Test Kitchen Approved
Instant espresso powder is made by grinding espresso beans, brewing espresso, drying the brewed grounds, then crushing them into a powder. It’s a staple in baking kitchens because it enhances the flavor of chocolate desserts.
Instructions
Preheat oven to 350°. Coat an 8-inch square baking pan with nonstick spray.
Melt chocolate, butter, cocoa powder, and coffee in a bowl in a microwave on full power, stirring every 30 seconds (or melt mixture in a heavy saucepan over low heat). Remove from heat when chocolate is nearly melted; stir until smooth.
Stir in sugar, vanilla, and salt. Add eggs one at a time, blending well after each addition.
Fold in flour and walnuts. Spread batter in prepared pan and bake 30–40minutes. Cool brownies completely on a rack before cutting.
Stir the sugar, vanilla, and salt into the melted chocolate mixture.
Bake brownies until a toothpick comes out with moist crumbs adhering to it. Cool brownies before cutting.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per brownie
Calories: 278
% Daily Value*
Total Fat 19g 29%
Saturated Fat 9g 45%
Cholesterol 65mg 21%
Sodium 70mg 2%
% Daily Value*
Carbs 30g 10%
Fiber 3g 12%
Protein 5g
*Percent Daily Values are based on a 2,000 calorie diet.
