Espresso-Infused Dark Chocolate Brownies {And Orange Essence}

By MJH

Ingredients

• For brewed espresso:
• 4 eggs
• 2 1/4 cups sugar
• 1 1/4 cups dark cocoa
• 1 1/4 butter, melted
• 1.5 tsps. espresso powder
• 1 tsp. salt
• 1 tsp. baking powder
• 1 1/2 cups unbleached all-purpose flour
• 2 cups semi-sweet chocolate chips
• 1 tsp. orange zest
• 2 oz. extra bold espresso*
• Make espresso on stovetop espresso maker as you normally would only adding 4 Tbsp. less water. Do not sweeten.

Details

Adapted from flanboyhanteats.com

Preparation

Step 1

Preheat the oven to 350°F.

Lightly grease a 9" x 13" pan.

In medium mixing bowl, whisk eggs, adding cocoa, salt, baking powder, espresso powder, liquid espresso, and vanilla extract until smooth.

In a medium-sized microwave-safe bowl, melt butter, then add the sugar and stir to combine.

Heat another 30 seconds or so, or until mixture is hot (roughly110°F to 120°F).

Make sure it's not bubbling.

Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.

Add the flour, orange zest and chips, again stirring until smooth.

Spread brownie mix into baking pan.

Bake the brownies for about 30 minutes.

Check for doneness with toothpick.

Brownies are done in center if pick comes out clean.

Remove from the oven and cool on a rack before cutting and serving.