Nothing beats a freshly brewed cup of espresso in the morning. But it’s also fabulous in a number of baked goods as well.This fudgy, gooey Starbucks Espresso Brownies recipe was developed by my wife after she became addicted to them at the shop more than a decade ago. They are perfect alongside a cappuccino or vanilla latte — delightfully dense and fudgy.
2cupsGhirardelli semisweet chocolate chips or dark chocolate chunks
Instructions
Preheat oven to 300 F.
In a medium-size pot over low heat, melt butter. Add baking chocolate and the 1 oz. of chocolate chips, stirring constantly over low heat until smooth. Remove from heat.
In a large bowl of a Kitchen Aid mixer, stir sugar and ground espresso on low speed until well incorporated.
On medium speed, gradually add the melted chocolate-butter mixture, salt, eggs and vanilla. Beat until well blended.
Reduce mixer speed to low and add flour until everything is incorporated; add chocolate chips last, just to blend.
Spread batter evenly into a buttered and floured 9 x 13 pan. Bake for 70 minutes, or until center comes out clean when toothpick is inserted.
Since cooking times vary, start checking after about 55-60 minutes. Remove from oven and cool completely.
Cut into squares or triangles and keep refrigerated until ready for service. These brownies taste best served cold.