Step into the world of exquisite culinary pleasures with my recipe for espresso brownies. Believe me, I have tried countless recipes before creating this one, and it has become my go-to for any occasion.
These fudgy espresso brownies capture the essence of coffee in every bite by combining unsweetened cocoa powder, semisweet chocolate, and brewed espresso. Imagine sinking your teeth into a deliciously rich and decadent chocolate dessert; now picture that dessert infused with the bold and complex flavor of freshly brewed espresso.
This recipe is unlike any other you have tried before. The addition of espresso powder elevates the traditional brownie to a new level, making it the ultimate indulgence for coffee lovers. It is perfect for those times when you want to satisfy your sweet tooth while still savoring your afternoon caffeine fix.
Whether you are hosting a brunch, celebrating a special occasion, or simply craving something sweet, these espresso brownies will be sure to impress. So dust off that apron and get ready to embark on an unforgettable culinary journey with me!
Why You’ll Love This Recipe
My dear coffee-loving friends, let me tell you why you’ll love this recipe for Espresso Brownies.
Firstly, let me start by saying that these brownies are a perfect fusion of coffee and chocolate, two of the most beloved flavors in the world. The rich and bold flavor of espresso powder combined with the sweet and decadent taste of dark chocolate creates a heavenly combination that will tantalize your taste buds.
Secondly, these brownies are not your average dessert. They are an indulgent treat that can be enjoyed any time of day. The addition of espresso powder gives them a subtle kick of caffeine, making them the perfect pick-me-up when you need a boost of energy.
Furthermore, this recipe is incredibly easy to make. With just a few simple ingredients like eggs, unsalted butter, granulated sugar, all-purpose flour, and espresso powder, you can whip up a batch of fudgy and delicious brownies that will impress your friends and family.
Lastly, these Espresso Brownies are highly versatile. You can serve them on their own as a sweet after-dinner treat or pair them with a scoop of vanilla ice cream for an even more decadent dessert experience. They’re also perfect for bake sales or potlucks since they’re easy to transport and always a crowd-pleaser.
Overall, I truly believe that these Espresso Brownies will become your new go-to dessert recipe. So why not give them a try? Trust me, your taste buds will thank you.
Here are the ingredients you’ll need to make these delicious espresso brownies:
- Butter, cubed (1 cup or 2 sticks), plus more for greasing the pan
- Dark chocolate, chopped (8 oz or 2 cups)
- Instant espresso powder or finely ground coffee (2 tablespoons)
- Water, boiling (1/4 cup)
- Granulated sugar (1 1/2 cups)
- Dark brown sugar (3/4 cup)
- Eggs, large (4)
- Vanilla extract (2 teaspoons)
- All-purpose flour (1 1/4 cups)
- Unsweetened cocoa powder (3/4 cup)
- Baking soda (1 tsp)
- Chocolate chips or chunks (1/4 cup)
- Brewed espresso, cooled to room temperature and high-quality (Starbucks brand is suggested) (2 tbsp)
You can easily find these ingredients in your local grocery store. Make sure you measure them carefully to avoid any mistakes in the recipe. Let’s get started on making some delicious espresso brownies!
The Recipe How-To
Now that you have all the ingredients ready, it’s time to put them all together and create these mouth-watering Espresso Brownies. Follow these simple steps to get it done:
Step 1: Prep and Preheat
Preheat the oven to 350°F (175°C) and grease an 8×8 inch (20×20 cm) baking pan with butter.
Step 2: Melt Chocolate and Butter
In a large bowl, melt your chocolate chips, butter, and 2 tablespoons of brewed espresso gently over low heat or through the microwave in short bursts of 15 seconds each.
Step 3: Mix Batter
In another bowl, combine sugar, brown sugar, instant espresso powder, and eggs until it forms a smooth consistency.
Add the melted chocolate mixture into the egg mixture and fold well.
Next add the all-purpose flour, cocoa powder, and salt. Mix again until everything has been incorporated fully.
Step 4: Bake Espresso Brownies
Transfer the Espresso Brownie batter evenly to your prepared pan. For extra flair, sprinkle some chopped chocolate pieces over the top before it gets baked.
Bake for around 30-35 minutes or until a toothpick inserted to the center comes out clean, and the edges are pulling away from the sides of your pan.
Once removed from heat, let brownies cool completely in your pan before slicing them up into little squares. Top off with some melted dark chocolate ganache for an extra kick of flavor!
Enjoy your delicious homemade Espresso Brownies with your favorite coffee or cocoa drink!
- Preheat oven to 350°F (175°C) and grease an 8×8 inch (20×20 cm) baking pan.
- Melt chocolate chips, butter, and brewed espresso in large bowl over low heat or microwave.
- Combine sugar, brown sugar, instant espresso powder and eggs in a separate bowl.
- Add melted chocolate to egg mixture and fold well together.
- Mix in all-purpose flour, cocoa powder and salt until fully incorporated.
- Transfer batter evenly to prepared pan and sprinkle with chopped chocolate pieces.
- Bake for 30-35 minutes, cool completely before slicing into squares.
- Top off with some melted dark chocolate ganache before serving.
Substitutions and Variations
There are many ways to make this fantastic recipe your own. You can switch up ingredients, add mix-ins, or even change the method of preparation. Here are a few substitutions and variations to try:
– For a mocha twist, swap out ¼ cup of the water in the brownie batter for 2 tablespoons of espresso or strong coffee.
– Instead of using instant coffee granules, you can try substituting with finely ground roasted coffee beans, for a more robust flavor.
– To make these brownies gluten-free, swap out the all-purpose flour for almond flour or a gluten-free flour blend.
– If you don’t have dark chocolate on hand, semi-sweet or milk chocolate will work just as well. Just be aware that they will affect the overall sweetness of the recipe.
– Adding ¼–½ cup of chopped nuts or chocolate chips to the batter will give it an added crunch and texture.
– To make double chocolate espresso brownies, add ½ cup of cocoa powder along with 2 teaspoons of instant espresso powder to the dry ingredients.
– For a more indulgent treat, top cooled brownies with a rich chocolate ganache. Simply melt 1 cup of chopped chocolate with ½ cup heavy cream and 1 tablespoon of instant espresso powder until smooth and spreadable. Let it cool slightly before pouring over the brownies.
Whether you want to add your favorite mix-ins or take out certain ingredients based on dietary restrictions, there are many ways to customize this recipe according to your tastes. With these different substitutions and variations, you can create a whole new delicious experience that’s all your own.
Serving and Pairing
As a barista and a food enthusiast, I firmly believe in pairing coffee with desserts or baked goods. These freshly made espresso brownies are no exception. The chocolate and espresso flavors will dance on your tongue and create an unforgettable experience for your taste buds.
When it comes to serving these delicious brownies, I suggest cutting them generously into square or triangular shapes so they can be enjoyed and shared easily. They are perfect for a small gathering, birthday party or even as a gift for someone special.
But what makes this recipe great is that you can pair it with a variety of beverages, depending on what you enjoy best. A cup of freshly brewed espresso, cappuccino or latte will complement the fudgy texture and strong espresso flavors of the brownie perfectly. Alternatively, you can pair them with some calming tea or ice-cold milk, which can balance out the sweetness of the dessert and bring some creaminess to your palette.
With these combinations, you’ll discover how the flavors play off each other in harmony, creating an unforgettable experience that will leave everyone wanting more. Remember to savor every bite and sip, as good food and drink should be enjoyed in full.
Make-Ahead, Storing and Reheating
The best thing about these espresso brownies is that they are perfect make-ahead treats! You can cut them into squares and store them in an airtight container or wrap them in plastic wrap for up to 5 days at room temperature.
If you want to enjoy them fresh from the oven, simply pop individual portions into the microwave and heat for a few seconds until warmed through. You can also reheat the brownies in the oven by placing them in a preheated 325 F oven for about 5-10 minutes.
To freeze these espresso brownies, wrap individual squares in plastic wrap and then place them in an airtight container or freezer bag. They will keep well for up to 3 months. To thaw, simply remove them from the freezer and let them come to room temperature before serving.
These brownies also make great gifts, especially for coffee lovers. Simply stack a few squares on a decorative plate or box and tie with ribbon or twine for an adorable and delicious homemade gift.
One important thing to keep in mind when storing these brownies is that they will absorb odors easily, so it’s best to store them separately from strong-smelling foods like onions or garlic. If you really love their fudgy texture, eat them as quickly as possible, but you won’t need much persuasion!
Tips for Perfect Results
As a barista who has had many customers enjoy my espresso brownies, I have collected some tips and tricks for ensuring that your homemade espresso brownies turn out perfectly every time. Here are some things you should keep in mind:
Firstly, it’s important to measure your ingredients accurately. Use measuring spoons, cups and kitchen scales to get precise measurements. Too much flour or sugar, for example, can drastically alter the consistency and taste of the brownies.
When measuring flour or cocoa powder, spoon it into a dry measuring cup, then level off excess with the flat edge of a knife or spatula. And when measuring brown sugar, pack it firmly into the measuring cup.
Also, be sure to use room temperature eggs. It helps to bring them out of the refrigerator 30 minutes before you begin baking. Room temperature eggs help ensure that all ingredients incorporate thoroughly and also contribute to a more even texture in the baked goods.
Pay attention to the oven temperature and preheat it! Baking at a lower temperature may cause the brownies to come out undercooked, while baking at too high a temperature can cause them to dry out (neither of which is what you want). Make sure that your oven has preheated properly before baking.
Lastly, allow the brownies to cool for at least 10-15 minutes before cutting into them. This will give them a chance to firm up and prevent them from becoming crumbly or falling apart when sliced.
By following these tips, I am confident that you’ll be able to make fudgy and delicious espresso brownies that will impress anyone who tries them!
In conclusion, these espresso brownies are certainly a treat for anyone who loves coffee and chocolate. With their rich, fudgy texture and intense espresso flavor, these brownies are sure to impress. Whether you’re looking for a sweet fix after dinner or something to share with friends and family, this recipe is perfect.
The secret to achieving perfection in this recipe is using high-quality ingredients and precise measurements. Remember to follow the instructions carefully, especially when it comes to incorporating the espresso powder and instant coffee granules.
There are several variations and substitutions you can make to accommodate any dietary needs or taste preferences, making this recipe great for everyone. You can also pair these brownies with a cup of freshly brewed coffee or a tall glass of milk.
So go ahead and give these espresso brownies a try. I guarantee they will be a crowd-pleaser at your next gathering or just an indulgent treat for yourself. Happy baking!
Espresso Brownies Recipe
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup dark brown sugar, firmly packed
- 1/2 cup sugar
- 1 cup butter, softened
- 2 ounces unsweetened baking chocolate
- 1 tablespoon espresso granules, instant or 1 tablespoon instant coffee granules
- 1 tablespoon water, boiling
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup semi-sweet chocolate chips
- 3 ounces semisweet chocolate
- 1/3 cup butter, softened
- 1/2 cup almonds, sliced
- Preheat oven to 325°F.
- Grease an 8x8-inch pan.
- In medium bowl combine, flour and baking soda. Mix well with a wire whisk and set aside.
- In a large bowl blend sugars with an electric mixer on medium.
- Add butter and mix to form a grainy paste.
- Melt baking chocolate in a double boiler.
- Meanwhile, in a small bowl, dissolve espresso or coffee granules in the boiling water.
- Add the coffee, and the chocolate to the sugar and butter mixture and beat at medium until smooth.
- Add the eggs and extracts and beat until smooth.
- Add flour mixture and the chocolate chips and blend at low speed just until combined. Don't overmix.
- Pour batter into greased baking pan.
- Bake 35-40 minutes or until toothpick inserted in center comes out clean.
- Cool in pan for 15 minutes.
- Invert on rack.
- To make the Glaze:
- Melt together the chocolate and butter in a double boiler, stirring until smooth.
- Spread the glaze over the brownies.
- Sprinkle with almonds.
- Cool completely before cutting into bars.