The espresso powder gives these decadent, fudgy brownies another layer of richness and flavor.
Flourless Espresso Brownies Recipe
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Published Jun 17, 2024
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Print Recipe
Alanna Hale/Seriously, So Good
Nothing against boxed brownie mix, but everyone appreciates a from-scratch batch of this timeless dessert. To make the classic a touch fancier without too much extra work, give the flourless espresso brownies—from Carissa Stanton’s new cookbook, Seriously, So Good: Simple Recipes for a Balanced Life—a whirl.
“The espresso powder gives these decadent, fudgy brownies another layer of richness and flavor,” Stanton writes. “You can also whip these up in one bowl (which I clean while they bake) for a simple process and easy cleanup.” Even better, tapioca starch or cornstarch make the gluten-free treats possible without the help of flour.
Of course, the recipe is endlessly riffable. Swirl peanut butter or dulce de leche over the top, add freeze-dried berries or bake it in a skillet for extra crispy edges and a supremely fudgy interior. You can even play with the coffee element. “Add another teaspoon or two of espresso powder for extra flavor, or omit it altogether if it isn’t your thing,” Stanton explains. “They’ll still turn out great without it!”
Excerpted from SERIOUSLY, SO GOOD: Simple Recipes for a Balanced Life. Copyright @ 2024 by Carissa Stanton. Photography Copyright © 2024 by Alanna Hale. Reproduced by permission of Simon Element, and imprint of Simon & Schuster. All rights reserved.
Ingredients
Softened unsalted butter or cooking spray, for greasing
2 cups chocolate chips or 12 ounces chopped chocolate
1⅓ sticks unsalted butter
4 large eggs
1 cup sugar
¼ cup cacao powder
1 heaping teaspoon espresso powder
¼ cup tapioca starch or cornstarch
Flaky sea salt, for serving
Directions
1. Preheat the oven to 350°F. Grease an 8-inch square baking pan with the butter or cooking spray.
2. In a microwave-safe bowl, combine the chocolate chips and butter and microwave at 50 percent (chocolate burns very easily, so this is important) in 30-second increments, stirring after each, until melted, about 3 minutes. (Alternatively, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water on low heat, taking care to not let the bowl touch the water.) Cool the chocolate mixture slightly.
3. In a large bowl, whisk together the eggs and sugar and set aside.
4. In a medium bowl, whisk together the cacao powder, espresso powder and tapioca starch or cornstarch to combine until there are no lumps.
5. Make sure the melted chocolate mixture is slightly cool before adding it to the egg mixture. Whisk the melted chocolate into the egg mixture until the batter is smooth. Using a rubber spatula, gently fold in the cacao mixture. Pour the batter into the prepared pan.
6. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. (You’re better off underbaking than overbaking them.)
7. Garnish with lots of flaky sea salt before cutting the brownies into squares and serving.
Nutrition Facts
756 calories
41g fat
91g carbs
9g protein
80g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.