- 20 mins
- 90 mins
4.4/5
(30 Votes)
Ingredients
- 540 mL Espresso (540g)
- 180 mL Boiling Water (180g)
- 227 g Cocoa Powder
- 975 g Sugar
- 375 g Flour
- 7.5 mL Salt (10.5g)
- 375 mL Oil (340g)
- 9 Eggs (450g)
- 15 mL Vanilla Extract (24g)
Preparation
Step 1
Espresso Brownie
1. Combine boiling espresso and cocoa powder in bowl. Set aside.
540mL Espresso (540g)
180mL Boiling Water (180g)
227g Cocoa Powder
120g Sugar
2. Combine dry ingredients in mixer and mix on low:
375g Flour
855g Sugar
7.5mL Salt (10.5g)
3. Wisk wet ingredients separately:
375mL Oil (340g)
9 Eggs (450g)
15mL Vanilla Extract (24g)
4. Add espresso cocoa to wet ingredients and mix to combine.
5. Slowly pour wet into dry and beat into a batter.
6. Bake at 350 for ~1h or until toothpick inserted comes out clean.
[ I appologize for the format. I like to list the ingredients for each step next to the step, but they are being displayed all in a single line. ]