These rich, chewy, and fudgy brownies are made with espresso powder, cocoa powder, and chocolate! This version is gluten-free, but you could use regular flour. If you didn’t know they were gluten-free, you’d never suspect it! A Chocolate Lovers Brownie!
Preheat oven to 350 degrees F. Prepare an 8 x 8 baking pan by spraying with oil and lining with parchment paper.
Gather and measure the ingredients.
Using an electric mixer, beat the sugars, vanilla, salt, and eggs on medium while you are preparing the other ingredients. I let this blend for 10-15 minutes and it gets smooth and frothy.
In a saucepan over low heat, melt chocolate, cocoa, espresso powder, and butter. Stir and set aside to cool. You could also melt this in a heatproof bowl in the microwave. Whisk all the ingredients to combine. Set aside to cool a bit.
Add the chocolate mixture to the electric mixer and blend to combine. Add the Kahlua if using.
Add the flour to the electric mixer and blend to combine.
Pour batter into prepared pan.
Bake in the oven for 20 - 30 minutes until the edges are slightly browned.
Cool brownies on a rack before cutting into squares. Make 9 large squares or more smaller squares.
Store brownies in an airtight container for up to 5 days or several months in the freezer.