Fudgy Mocha Chip Brownies with Espresso Sea Salt
Recipe type: Dessert
Makes: 24-30 servings
The fudgiest brownies with a hint of mocha and touch of salt to kick any chocolate craving in the butt.
  • 256g unsweetened chocolate, roughly chopped
  • 340g (1½ cups / 3 sticks) unsalted butter
  • 415g (~2 cups) granulated sugar
  • 400g (~1¾ cups, packed) light brown sugar
  • 275g (~5 large) whole eggs, at room temperature
  • 89 milliliters (6 tablespoon) strong brewed espresso (4 grams (1½ tablespoons) espresso + 89 milliliters (6 tablespoons) water))
  • 10 milliliters (2 teaspoons) vanilla extract
  • 290g (~2 cups + 2 tablespoons) all-purpose flour
  • 2g (1/2 teaspoon) salt
  • 270g (1½ cups) semi-sweet chocolate chips*
  • ½g (1 teaspoon) espresso salt (can substitute flaky sea salt**)
  1. Pre-heat oven to 350 degrees;
  2. Line a 9x13 baking pan with parchment paper; set aside
  3. In a medium bowl, whisk together flour and salt; set aside
  4. Melt butter and chocolate in large pot over low to medium heat; remove when melted
  5. Stir in sugar until combined; stir in eggs, espresso and vanilla until smooth
  6. Whisk in flour mixture just until combined; do not overmix; fold in chocolate chips
  7. Pour batter into prepared baking dish and sprinkle with espresso salt
  8. Bake 40-45 minutes or until a knife comes out clean
  9. Set brownies aside to cool completely before slicing and serving
  10. Notes:
  11. *You can use milk chocolate chips instead if you want to enhance the sweetness of the brownies instead of the rich chocolate flavor
  12. **If you don’t have espresso salt don’t expect too much coffee to come through
  13. These brownies are great for making in advance. Just wrap them tightly in foil and store them in the freezer for up to one month. They might also taste good right out of the freezer. Not like I would know.
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/fudgy-mocha-chip-brownies-with-espresso-sea-salt/