One-Bowl Espresso Brownie Bars with Sea Salt

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fudgy espresso-infused brownie bars made in one bowl and topped with a sprinkle of flaky sea salt for a perfect balance of sweet and bitter. This American-inspired recipe, ready in about 43 minutes, layers unsalted butter, granulated sugar, brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 190 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 28 min Serves 16 American cuisine 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Step 2: In a large mixing bowl, whisk together 1 cup melted unsalted butter, 1 1/4 cups granulated sugar, and 1/2 cup packed brown sugar until combined and glossy.
  3. Step 3: Beat in 3 large eggs one at a time, followed by 2 tsp vanilla extract, mixing well after each addition.
  4. Step 4: Sift together 1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 tbsp instant espresso powder, and 1/2 tsp salt.
  5. Step 5: Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined, being careful not to overmix.
  6. Step 6: Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula.
  7. Step 7: Sprinkle 1 tsp flaky sea salt evenly over the batter.
  8. Step 8: Bake for 25-28 minutes until the edges are set but the center still looks slightly soft — a toothpick inserted will come out with moist crumbs.
  9. Step 9: Cool completely in the pan on a wire rack before lifting out using the parchment overhang and cutting into 16 bars.

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