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Espresso Cakey Brownies



  • 6 tablespoons unsalted butter
  • 2 (1 ounce) squares unsweetened chocolate, chopped
  • 4 ounces bittersweet chocolate, chopped
  • 1 teaspoon instant espresso powder
  • 1/4 cup hot water
  • 1/4 cup unsweetened cocoa powder
  • 1 cup sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2/3 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  1. Heat oven to 350 degrees F. Line an 8-inch square baking pan with foil.
  2. In a large glass bowl, melt butter and chocolate in a microwave oven on HIGH for 1 1/2 minutes. Whisk until smooth.
  3. Dissolve espresso powder in hot water.
  4. Whisk in cocoa powder.
  5. Whisk espresso mixture into chocolate mixture.
  6. Whisk in sugar, eggs and vanilla extract.
  7. In a bowl, mix flour, baking powder, and salt. Stir into chocolate mixture until combined.
  8. Pour batter into pan and bake 32 minutes or until a wooden pick inserted in the center comes out with moist crumbs.
  9. Cool completely in pan.
  10. Lift brownie from pan by foil ends to a cutting board.
  11. Cut into 12 brownies.


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