Ingredients:

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 2 tbsp instant espresso powder
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/2 cup semi-sweet chocolate chips
  • 6 oz semi-sweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1/2 tsp instant espresso powder

Instructions:

  1. Preheat your oven to 350°F (180°C). Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides. In a medium heat-proof mixing bowl, whisk the hot melted butter with the granulated sugar until the coffee is dissolved.
  2. Add the eggs and vanilla to the butter mixture. Whisk vigorously for approximately 1 minute to help create a crackly top. Gently fold in the all-purpose flour, cocoa powder, and salt using a silicone spatula until just combined. Fold in the chocolate chips last.
  3. Spread the batter evenly into the prepared pan. Bake for 25 minutes. Do not overbake; a toothpick inserted should come out with a few moist crumbs.
  4. Prepare the truffle topping: Heat the heavy cream until simmering, then pour over the chopped semi-sweet chocolate and 1/2 tsp espresso powder. Let sit for 5 minutes, then stir until a smooth ganache forms. Spread over the cooled brownies before slicing into 16 squares.