Espresso brownie



All purpose flour: 3/4 cup

Unsalted Butter: 1 stick (1/2 cup)

Light brown sugar: 3/4 cup tightly packed ( increase to 1 to 1 1/4 cup for sweeter version)

Unsweetned Chocolate chips: 2 ounces

Egg: 2 large

Instant Espresso powder: 3 tbsp

Vanilla essence: 1 tsp

Baking powder: 1/2 tsp

Salt: 1/4 tsp




Preheat the oven for 350°F. Grease a  square baking pan with butter.

Melt the butter and chocolate in microwave until it melt (1 min or few seconds). Check every 30 seconds and whisk it. Cool until lukewarm.

Sift the flour,baking powder,salt and instant espresso together.

With electric mixer, beat the egg, sugar and vanilla essence. Pour the cooled chocolate mixture and mix well. Now slowly add the flour and beat until they re well blend together.

Pour in the greased pan and spread evenly.

Bake for 20 or 25 min in middle of the rack, mine was done under 20 min. Check the center of brownie with a thoothpick,should come out clean!

Transfer immediately in rack and cool it completly. I dusted with powdered sugar.