These crinkle top malted espresso brownies are incredibly easy to make, featuring perfectly chewy edges and fudgy centers. This recipe is a level up from regular brownies, only requiring the addition of two simple ingredients: malted milk powder and espresso powder.
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❤️ Why You’ll Love This Recipe
- It’s foolproof. The combination of melted chocolate and whipped eggs with sugar guarantees shiny, crinkle-top brownies every single time!
- It’s rich in flavor. Hoosier Hill Farm’s cocoa powder adds a deep chocolate flavor, amplified by their espresso powder. The malted milk powder adds buttery, caramelized umami notes that add a world of a difference to these brownies!
- You won’t need any special equipment. While an electric whisk makes prep faster, a little elbow grease and a hand whisk work just as well. You can enjoy bakery-quality brownies no matter what equipment you have!
Looking for more brownie recipes? Try my frosted strawberry brownies or matcha brownies!
Ingredients
To make delicious espresso brownies from scratch, you’ll need the following ingredients:
- You can use either chocolate chips or a chopped chocolate bar. This will be melted together with unsalted butter, giving the brownies a sweet, fudgy texture.
- The brownie batter is flavored using Hoosier Hill Farm’s cocoa powder, espresso powder, and malted milk powder.
- The cocoa powder delivers a deep chocolate flavor that’s amplified by the espresso powder.
- Malted milk powder is one of my favorite secret ingredients. It adds the perfect amount of umami and caramel notes, and is reminiscent of drinking old school milkshake!
- You can use vanilla extract or vanilla paste (1:1) in this recipe.
For the full list of ingredients and measurements, see the recipe card below.
💡 Baking Tips
- Want a much thicker brownie? Double the recipe and bake it in one pan!
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
How to Make Malted Espresso Brownies
Step 1: Heat chocolate and butter in microwave at 30-second intervals, stirring in between, until smooth. This should take between 1-2 minutes.
Step 2: Whip eggs, sugar, and vanilla on medium-high for 3-5 minutes, or until mixture is a light shade of yellow.
Step 3: Whisk chocolate mixture and egg mixture until fully combined.
Step 4: Gently stir in flour and fine sea salt, just until no dry spots remain. Transfer into an 8-inch square pan and bake at 350°F/177°C for 25-30 minutes, or until middle looks set and toothpick inserted in middle comes out mostly clean with a few crumbs. Let cool in pan for about 1 hour before cutting and serving. Enjoy!
For full instructions, see the recipe card below.
Storage
- Room temperature: Store cooled brownies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled, already cut brownies in a freezer-safe container for up to 3 months. When ready to eat, allow frozen brownies to thaw at room temperature for about 30 minutes.
🍫 More Chocolate Recipes
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Thank you so much! -Bianca ❤️
📖 Recipe + Video
Malted Espresso Brownies
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Equipment
- Kitchen scale or measuring cups
- medium microwave-safe bowl
- large mixing bowl
- Parchment Paper
Ingredients
Wet ingredients:
- ½ cup (113.5 g) unsalted butter
- ½ cup (90 g) chocolate chips I used semi-sweet
- ½ cup (40 g) cocoa powder
- ¼ cup (40 g) malted milk powder
- 1 tablespoon (4 g) espresso powder
- 2 (2) eggs
- 1 cup (200 g) granulated sugar
- 1 tablespoon (13 g) vanilla paste or extract
Dry ingredients:
- ⅓ cup (40 g) all-purpose flour
- ¾ teaspoon (4.5 g) fine sea salt
Instructions
- Note: Want a much thicker, taller brownie? Double the recipe by hitting the 2x button above, and bake it all in one pan! Keep in mind that baking time will be longer.
- Preheat oven to 350°F/177°C. Spray and line 8-inch square pan with parchment paper.
- In a medium microwave-safe bowl, heat ½ cup unsalted butter and ½ cup chocolate chips in 30-second intervals, stirring in between. This may take between 1-3 minutes total.Note: You can alternatively use a double-boiler.
- Stir in ½ cup cocoa powder, ¼ cup malted milk powder, and 1 tablespoon espresso powder until combined. Set chocolate mixture aside while you whip the eggs and sugar.
- In a large mixing bowl, add 2 eggs, 1 cup granulated sugar, and 1 tablespoon vanilla. Whip on medium-high speed for 3-5 minutes, or until mixture is a light shade of yellow.
- Whip in chocolate mixture until combined.
- Gently stir in ⅓ cup all-purpose flour and ¾ teaspoon fine sea salt, just until no dry spots remain. Transfer malted espresso brownie batter into baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick/cake tester comes out mostly clean with a few crumbs. Remove from oven. Let cool in pan for about an hour before cutting, and enjoy!
Notes
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- Room temperature: Store cooled brownies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled, already cut brownies in a freezer-safe container for up to 3 months. When ready to eat, allow frozen brownies to thaw at room temperature for about 30 minutes.
Big thanks to Hoosier Hill Farm for sending me their cocoa powder, malted milk powder, and espresso powder, and for sponsoring this recipe!
