Coffee Hack Brownies
Fudgy brownies made with a simple coffee hack that enhances chocolate flavor without tasting like coffee.
Ingredients
- 4 ounces Ghirardelli semisweet chocolate baking bar
- 1/2 cup unsalted butter, cut into pieces
- 1/8 teaspoon instant espresso powder
- 1 cup brown sugar, packed
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon Kahlua liqueur
- 2 large eggs, room temperature
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 pinch cayenne pepper
- 1/3 cup Hershey’s Special Dark chocolate chips
- 1/3 cup chopped walnuts or pecans, lightly toasted
- Confectioners’ sugar for dusting
Instructions
- Preheat oven to 350°F and butter and flour an 8x8-inch or 9-inch pan.
- Whisk flour, baking powder, salt, and cayenne together and set aside.
- Mix brown sugar and espresso powder in a small bowl.
- Bring eggs to room temperature using warm water.
- Toast nuts for 10 minutes, stirring once, then set aside.
- Melt chocolate and butter over low heat until smooth and let cool slightly.
- Stir in brown sugar mixture, vanilla, and Kahlua.
- Add eggs and mix well.
- Fold in dry ingredients gently until just combined.
- Stir in chocolate chips and toasted nuts.
- Pour batter into prepared pan.
- Bake for 30–35 minutes until just set.
- Cool and dust lightly with confectioners’ sugar.
Notes
Espresso enhances chocolate flavor without adding coffee taste.
Do not overmix after adding flour.
Bake just until set for fudgy brownies.
Cool before slicing for best texture.
Do not overmix after adding flour.
Bake just until set for fudgy brownies.
Cool before slicing for best texture.
Nutrition
Calories: 285kcalCarbohydrates: 34gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 45mgSodium: 110mgFiber: 2gSugar: 24g