Super Moist Espresso Brownies with Mocha Frosting
Serves: 9
  • 170 g (3/4 cup) unsalted butter
  • 200 g (I used two 100 g bars) good quality dark chocolate
  • 1 teaspoon espresso powder OR 1 tablespoon instant coffee powder
  • 3 large eggs
  • 180 g caster sugar (3/4 cup + 2 tablespoons)
  • 100 g all-purpose flour flour (3/4 cup)
  • 30 g cocoa powder (3 tablespoons)
  • ½ teaspoon salt
  • 170 g (3/4 cup) semisweet chocolate chips
  • 57 g (1/4 cup) light brown sugar
  • 1 teaspoon vanilla extract
  • Fleur de Sel - garnish
  • Mocha Frosting - Recipe below
  1. Place a heat proof bowl inside a small pot of simmering water. Slowly melt the butter and chocolate together stirring constantly. Stir in the coffee powder of choice then set aside to cool.
  2. Preheat the oven to 350F (180°C) and line a 8 inch square baking pan with parchment paper.
  3. With the whisk attachment of a stand mixer or electric beater, beat the eggs, sugar and vanilla together until pale and thick for about 3-5 minutes.
  4. Add the cooled melted chocolate mixture into the egg/sugar mixture and gently fold to combine.
  5. In a large fine mesh colander, sift the flour, cocoa and salt directly into the chocolate mixture. Gently fold just to combine. Now stir in your chocolate chips.
  6. Pour into the baking pan and bake for 20 - 22 minutes or until just set and a skewer inserted into the centre comes out with some moist crumbs. The less you bake these, the more gooey they are.
  7. Cool to room temperature. Top brownies with mocha frosting and sprinkle with Fleur de sel. Recipe below.