Espresso Sugar Brownies

Espresso Sugar Brownies

There is nothing more decadent than chocolate. I love it! But, layer in that espresso flavor, and I am over the moon. These brownies hit every box - chewy, chocolatey, and slightly caffeinated by Calicutts Espresso Sugar. You're welcome.


  • 1 C Butter, softened
  • 2 C Semi-sweet chocolate chips
  • 1 C Sugar, granulated
  • ½ C Calicutts Espresso Sugar
  • 1 Tbsp Vanilla extract
  • 4 Eggs, room-temperature
  • ½ C All-purpose flour
  • ½ C Cocoa powder, unsweetened
  • 1 tsp Baking powder


  1. Preheat the oven to 350 degrees. Line a 9 x 13 baking pan with parchment paper.
  2. In the microwave or over a double broiler, melt together the butter and 1 ½ C of the chocolate chips until melted and smooth. Stir in sugars and vanilla.
  3. In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, and baking powder. Stir until just combined and then add the remaining chocolate chips.
  4. Evenly spread the mixture into the prepared baking pan. Bake for 28-30 minutes or until the brownies are just set. Let cool or enjoy warm.

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