(0) | $0.00

Bumgarner Winery

Espresso Brownies

Espresso Brownies
Recipe Date:
Serving Size:
Cook Time:
A brownie with a lot of complexity, yet easy to make and better than anything out of a box. The espresso powder gives the brownies a unique richness along with its fudgy texture. This is a great pairing with the Many Hands Cuvee Rouge or ,if you have a sweet tooth, the Late Harvest Grenache-Syrah.
  • 170 g Melted Butter
  • 282 g Granulated uSgar
  • 73 g Flour
  • 80 g Cocoa Powder
  • 3 g Kosher Salt
  • 2 g Instant Espresso Powder
  • 2 Eggs
  • 10 g Vanilla Extract
  • 113 g Dark Chocolate, Chopped or Semi-Sweet Chocolate Chips

All of these measurements are by weight, this allows the recipe to be more accurate

1. Preheat your oven to 350 degrees

2.In a large mixing bowl whisk together your flour, salt, espresso powder and sea salt and set aside

3. In a seperate medium sized mixing bowl add sugar, melted butter and whisk.

4. Once sugar and melted butter have been mixed, mix in one egg at a time, once eggs are fully incorporated mix in your vanilla extract.

5. Add your sugar mixture to your flour mixture and mix until smooth and glossy.

6. Fold in your dark chocolate or chocolate chips, whichever you prefer.

7. Add mixture to a greased and parchment lined 8x8 baking pan

8. Bake a for 35-40 minutes or until toothpick inserted comes out clean.

9. Let cool to room temp before cutting. Cut into 9 slices and serve.

You know you want to...

Sign Up For Our Newsletter

Wine, Recipes, Events, and all the latest from Bumgarner