Espresso Truffle Salt Brownie


8 oz
dark chocolate

1 stick
sweet butter

¼ cup
cocoa powder

2 tablespoons
instant espresso

large eggs

1 cup

2 teaspoons

¼ teaspoon

1 cup
all purpose flour

Sabatino Truffle Sea Salt, garnish

1 cup
prepared chocolate sauce, optional


Preheat oven to 350 degrees.

Spray a 10-inch round pan with cooking spray and cover with parchment paper round, spray parchment as well.

Melt chocolate and butter over a double boiler, stirring occasionally. Whisk in cocoa powder and espresso. Remove from double boiler and chill lightly.

In a separate bowl, whisk together eggs, sugar, vanilla and salt. Pour in the warm chocolate and butter mixture, stir to combine.

Slowly mix in the flour, stirring to remove any lumps.

Pour the mixture into the prepared pan, spreading to level the surface evenly. Bake for 20-25 minutes.

Remove from oven, sprinkle lightly with Sabatino Truffle Salt and cool. Invert the pan over a cutting board, remove parchment paper and slice into twelve ½ inch triangles.

Serve with chocolate sauce for added luxuriousness. 

Related Posts

Close (esc)


Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now