Best Espresso Brownies Recipes

ESPRESSO BROWNIES WITH MOCHA GANACHE

Steps:

• Preheat the oven to 350 degrees F. Coat an 8-inch square baking pan with nonstick cooking spray. Cut a piece of parchment paper to fit the bottom of the pan with an overhang on two opposite sides.
• For the brownies: Whisk together the flour, cocoa powder, espresso powder and salt in a small bowl and set aside. Whisk together the sugar, butter and oil in a large bowl. Add the eggs and vanilla and whisk just until combined. Using a spatula, stir the dry ingredients into the wet ingredients until no flour streaks remain and then fold in the chocolate chips. Pour the batter into the prepared baking pan and bake until the center is slightly set, 30 to 35 minutes. Let cool for about 30 minutes.
• For the ganache: When the brownies are ready, put the chocolate in a small heatproof bowl and set aside. Heat the cream and coffee in a small saucepan just until it barely reaches a simmer. Pour the liquid over the chocolate and let sit for 10 seconds before whisking until smooth and shiny. Pour the ganache over the cooled brownies, gently shaking to completely coat the top. Let sit at room temperature until completely cool (about 1 hour) or pop into the refrigerator for 15 minutes before sprinkling with sea salt (if using). Run a knife around the edge of the baking pan and use the parchment to lift out the brownies before slicing.

ESPRESSO BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
• Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

ESPRESSO BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
• Sift flour, cocoa, and salt together in a bowl. Set aside.
• Melt butter in a small saucepan over low heat. Stir in espresso powder. Stir in chocolate chips until melted. Remove from heat; mix in white sugar and brown sugar until fully blended. Add eggs and vanilla extract and mix well. Stir in the flour mixture until just combined. Pour batter into the prepared baking pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Do not overbake. Let cool completely before cutting into squares.

CAPPUCCINO BROWNIES WITH WHITE CHOCOLATE-ESPRESSO SAUCE

Steps:

• For sauce:
• Bring cream and espresso beans to simmer in heavy medium saucepan. Cover, remove from heat and let steep 30 minutes. Strain into heavy small saucepan. Add chocolate; stir over low heat until smooth. Add nutmeg. (Can be made 1 day ahead. Cover and chill. Before using, stir over low heat just until melted.)
• For Brownies:
• Position rack in lowest third of oven and preheat to 350°F. Line 9-inch square baking pan with 2-inch-high sides with foil, overlapping sides. Butter and flour foil. Stir first 4 ingredients in heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in 1 1/2 cups sugar and eggs. Stir in flour, then chopped bittersweet chocolate and nuts. Transfer to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Cool on rack. (Can be made 8 hours ahead.)
• Using foil sides as aid, lift brownie from pan. Fold down foil sides. Using 3 1/4-inch round cookie cutter, cut out 4 rounds (reserve scraps for another use).
• Place 1 brownie on each plate. Cover with chocolate curls. Spoon warm sauce around brownies. Sift sugar over.

SUPER FUDGY TRIPLE CHOCOLATE ESPRESSO BROWNIES

Steps:

• Adjust oven rack to lower-middle position and heat oven to 350 degrees.
• Spray 8-inch square baking pan with nonstick vegetable cooking spray.
• Fold two 12-inch lengths of foil lengthwise so that they measure 7 inches wide.
• Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies.
• Fit second sheet in pan in same manner, perpendicular to first sheet.
• Spray foil with nonstick cooking spray.
• In medium heat-proof bowl set oven a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth.
• Whisk in cocoa and espresso powder until incorporated.
• Set aside to cool slightly.
• Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined.
• Whisk chocolate mixture into egg mixture; then stir in flour until just combined.
• Pour mixture into prepared pan, spread into corners and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of moist batter clinging to it, 35 to 40 minutes.
• Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles.
• Cut into 1-inch square and serve.
• Do not cut brownies until ready to serve, brownies can be wrapped in plastic and refrigerated up to 5 days.

CHOCOLATE ESPRESSO BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8 or 9-inch square pan with shortening or cooking spray.
• Make brownie batter as directed on box. Stir in espresso coffee, walnuts and 1/3 cup of the chocolate chips. Spread in pan. Sprinkle with remaining 1/3 cup chocolate chips and the espresso beans.
• Bake as directed on box. Cool completely on cooling rack, about 1 1/2 hours. Cut into 4 rows by 4 rows. Store covered at room temperature.

ESPRESSO KAHLUA BROWNIES

Steps:

• Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
• In a small heavy saucepan melt butter and chocolate over low heat, stirring, until smooth. Cool chocolate mixture to lukewarm.
• In a large bowl with an electric mixer beat together eggs, sugar, vanilla, espresso powder, and Kahlúa until mixture is thickened and pale. Beat in chocolate mixture. Into a bowl sift together flour, baking powder, and salt and beat into batter just until blended well.
• Spread batter evenly in pan and arrange coffee beans in 5 rows of
• 5 beans each. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 25 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

DEEP DARK ESPRESSO BROWNIES

Steps:

• Preheat oven to 350F.
• Lightly butter and flour an 9-inch square baking pan; set aside.
• Beat brown sugar, butter and sugar in a mixing bowl.
• Add eggs, vanilla and salt.
• Beat until well blended.
• Stir in espresso powder, flour and baking powder, mixing until smooth.
• Fold in chocolate chips.
• Pour batter into prepared pan.
• Bake for 30 mins.
• or until skewer inserted in the centre comes out clean.
• Cool completely in pan; cut and serve dusted with powdered sugar.

MELT-IN-THE-MIDDLE ESPRESSO MARTINI BROWNIES

Steps:

• Tip the butter into a heatproof bowl with the dark chocolate. Fill a small pan about a quarter full with boiling water, then sit the bowl on top, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally. Remove the bowl from the pan and leave the melted mixture to cool to room temperature.
• Heat the oven to 180C/160C fan/gas 4. Line a shallow 20cm square brownie tin. Using an electric whisk, whisk the eggs and sugar until they are thick and creamy and doubled in volume. This can take 3-8 mins, depending on how powerful your whisk is. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a spatula, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a dark brown. Try not to knock the air out.
• Sieve the flour and cocoa over the eggy chocolate mixture along with a good pinch of salt. Gently fold in this powder as well as the espresso mixture using the same figure-of- eight action as before. The mixture will look dry and dusty at first; keep going until it looks fudgy, but don't overdo this mixing. Pour the mixture into the tin and gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Push the chocolate balls into the brownie at regular intervals.
• Bake for 30 mins or until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Remove from the oven. If you are serving these as a dessert, leave to cool a little.
• To make the sauce, heat the coffee and sugar together until the sugar dissolves. Mix a little of the cream with the cornflour, then add to the pan with the remaining cream. Bring to a simmer and stir over a medium heat until thickened. Add the vodka and turn off the heat. Serve each square of brownie with the sauce poured over.

TRIPLE-CHOCOLATE ESPRESSO BROWNIES(COOK'S ILLUSTRATED)

Steps:

• Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 8-inch-square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil lengthwise to measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan (overhang will help in removal of baked brownies). Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
• In medium heatproof bowl set over pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa & espresso until smooth. Set aside to cool slightly.
• Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.).

CHOCOLATE-ESPRESSO BROWNIES

Steps:

• Preheat oven to 350°F. Line 13 x 9 x 2-inch metal baking pan with foil, extending foil over 2 sides of pan. Butter foil and pan sides. Dissolve 2 tablespoons espresso powder in 2 tablespoons hot water in medium saucepan. Add chocolate and butter. Stir over low heat until melted.
• Combine flour, nuts and 2 tablespoons cocoa powder in small bowl. Whisk 1 1/4 cups sugar, eggs and vanilla in large bowl to blend. Whisk in chocolate mixture, then flour mixture. Pour batter into prepared pan. Bake until tester inserted into center comes out with a few moist crumbs attached, about 30 minutes. Transfer to rack and cool completely. Cover brownie and freeze 30 minutes.
• Using foil as aid, lift brownie from pan. Peel off foil. Cut brownie into 2 x 1 1/4-inch diamonds. Mix 1 tablespoon espresso powder with 2 tablespoons cocoa powder in small bowl. Cover half of each brownie with parchment; sift cocoa powder mixture over brownies. Cover cocoa-dusted half of each brownie; sift powdered sugar over brownies. (Can be made 2 weeks ahead. Place in airtight container and freeze.) Serve at room temperature.

FUDGE BROWNIES WITH ESPRESSO FROSTING

Steps:

• Preheat the oven to 350 degrees F. Coat the bottom of a 13 x 9 baking pan with non-stick spray and set aside. In large bowl, combine the brownie mix with the oil, water, eggs, and espresso. Stir vigorously with a wooden spoon until well combined. Fold in the chips into the batter. Spread the brownie batter in the greased pan and bake for 30 minutes. Remove from oven and allow to cool completely.
• To make the frosting: Combine the cream cheese frosting and espresso in a bowl and stir with a wooden spoon until smooth. Spread the frosting over the cooled brownies, chill until set, and cut into squares. Serve with coffee ice cream and/or chocolate covered espresso beans.

CHOCOLATE MASCARPONE ESPRESSO VODKA BROWNIES

Steps:

• 1. Preheat oven to 325°F. Butter an 8-inch square pyrex pan. Place chopped chocolate in a mixing bowl; set aside.
• 2. In a small glass bowl, melt butter in microwave (take it out before it starts bubbling.) Pour butter over the chocolate and let stand for 30 seconds. Stir until chocolate is completely melted. Sift in sugar and cocoa powder.
• 3. With a wooden spoon, beat in mascarpone, eggs and vanilla, Espresso vodka and mixing until smooth. Gently fold in flour and salt. Pour batter into prepared pan and spread evenly. Place into preheated oven and bake 45 to 50 minutes, or until a tester comes out clean.
• 4. Place pan on cooling rack and let brownies cool 10 to 15 minutes while you make the ganache.
• 5. Place chopped chocolate in a mixing bowl. In a small saucepan, bring the cream and butter to just below boiling point, over medium heat. Pour this hot mixture over the chocolate with the espresso vodka and let stand for 30 seconds, then stir until smooth. Pour ganache over brownies while still warm, and spread to cover evenly.
• 6. Let ganache firm up before cutting. It's best to refrigerate them until quite firm. Once the ganache is firm and the brownies have been cut, they do not need to be kept in the refrigerator.

ESPRESSO BROWNIES SUPREME

Steps:

• Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Grease foil; set pan aside. Melt butter and unsweetened chocolate in a small saucepan over low heat, stirring constantly. Cool mixture to room temperature.
• Meanwhile, in a medium bowl stir together flour, baking powder, and salt; set aside. In a large mixing bowl beat eggs, sugar, espresso powder, coffee liqueur, and vanilla with an electric mixer until combined. Beat in cooled chocolate mixture. Add flour mixture, stirring just until combined. Spread batter evenly in prepared pan.
• Bake in a 350 degree F oven for 25 to 30 minutes until top appears set and dry. Cool in pan on a wire rack. Pour Chocolate Glaze evenly over brownies. Cover and chill about 2 hours until glaze is set.
• Before serving, let stand at room temperature for 20 to 30 minutes. Use foil to lift brownies out of pan. Cut into bars. If desired, garnish with chocolate-covered coffee beans. Makes 48 brownies.
• To Tote: Cover and transport in baking pan. (Or cut into bars and place in a single layer in a shallow container.)
• Chocolate Glaze: In a medium saucepan combine 6 ounces coarsely chopped semisweet chocolate, 1/4 cup butter, and 2 tablespoons milk. Cook and stir over low heat until melted and smooth.
• For 24 Brownies: Prepare 1/2 the amount using method above, except spread batter in a greased and foil-lined 8x8x2-inch baking pan.

RED VELVET ESPRESSO AND CREAM SWIRLED BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In medium bowl, mix cream cheese and sugar with spoon until smooth. Add flour, egg white and vanilla; mix until well blended. Set aside.
• Make brownie batter as directed on box, adding reserved egg yolk, espresso coffee powder and food color; mix well until batter turns a rich red color. Spread in pan.
• Spoon filling by tablespoonful dollops evenly onto batter making 4 rows by 4 rows. Draw knife through mixture in five straight lines horizontally, the vertically for swirled design.
• Bake 28 to 32 minutes or until toothpick inserted in center comes out almost clean. Cool on cooling rack, 30 minutes. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

ESPRESSO-WALNUT BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking dish with cooking spray. Line the pan with aluminum foil; spray foil with cooking spray.
• Place walnuts on a baking sheet.
• Toast walnuts in the preheated oven until lightly browned, about 6 minutes. Remove from the oven and set aside to cool. Leave oven on.
• Sift flour and cocoa powder together in a bowl. Stir in coffee. Set aside.
• Fill a saucepan 1/3 of the way full with water and bring to a simmer over medium-low heat. Place butter and chocolate in a large heat-proof bowl and set the bowl over the simmering water. Reduce heat to low and stir chocolate mixture frequently until completely smooth, 3 to 4 minutes.
• Remove bowl from heat and stir in sugar. Whisk in eggs and vanilla extract. Stir in flour mixture just until absorbed; stir in toasted walnuts. Pour batter evenly into the prepared baking dish.
• Bake in the preheated oven until a crust forms on top and center is still slightly gooey, 30 to 35 minutes.
• Remove from the oven and set the pan on a wire rack to cool to completely, about 30 minutes. Refrigerate 2 hours to overnight; cut into squares.

ESPRESSO KAHLUA BROWNIES

Steps:

• 1. Preheat oven to 350 degrees. Butter & flour a 9-inch square baking pan. In a small, heavy saucepan, melt butter and chocolate over low heat, stirring until smooth. Cool mixture to lukewarm (I usually just set the pan in the sink in cold water for awhile).
• 2. In large bowl with an electric mixer, beat eggs, sugar, vanilla, espresso powder and Kahlua until mixture is thick and a bit paler. Beat in cooled chocolate mixture.
• 3. Sift together flour, baking powder and salt. Beat this mixture into the batter until just blended. Spread batter evenly in pan. Bake in middle of oven for about 35 minutes or until a toothpick comes out with crumbs sticking to it.
• 4. Cool brownies on a wire rack for 5 minutes before cutting into squares. You may also frost them with your favorite frosting. Keep them layered between sheets of wax paper in an airtight container. Will keep for about 5 days (but they wont last that long!)

ESPRESSO BROWNIES (TASTE LIKE STARBUCKS)

Steps:

• Preheat oven to 300 degrees.
• Melt butter and stir in 2 T chocolate chips stirring until smooth.
• In a large bowl combine sugar and espresso. Use a hand mixer on medium speed and add butter/chocolate mixture from #2 above. Now add salt, eggs and vanilla and blend well.
• Reduce mixer speed and add flour. Blend to incorporate and then stir in the chopped 8oz of bakers chocolate.
• Spread batter into a greased and floured 9x13 pan. Bake for 55 to 70 minutes. Check often.
• Remove and cool.
• Microwave whipping cream until almost boiling.
• Pour hot cream over 2 cups of chocolate chips in a small bowl.
• Add 1T butter which makes the ganache shine.
• Spread ganache over brownies and put in fridge to cool.
• Serve chilled for best cutting and taste.
• Enjoy!

FROSTED MOCHA ESPRESSO BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
• In large bowl, stir together brownie mix, 2 tablespoons coffee powder, the oil, water and eggs with wooden spoon until combined. Stir in chocolate chips. Spread batter in pan.
• Bake 24 to 26 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack.
• In medium bowl, beat butter, 3/4 teaspoon coffee powder and the vanilla with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating on low speed until blended. Beat in whipping cream. Frost brownies. Cut into 6 rows by 4 rows.

TRIPLE-CHOCOLATE ESPRESSO BROWNIES

Steps:

• Preheat oven to 350 F with a rack in the lower middle position. Spray an 8x8-inch baking pan with nonstick cooking spray. Line the pan with aluminum foil, leaving an overhang on opposing sides so you can lift the brownies out easily once they're baked. Spray the foil with nonstick cooking spray. Add the semisweet (or bittersweet) chocolate, the unsweetened chocolate, and the butter to a medium heatproof bowl. Set the bowl over a pan of simmering water and, stirring occasionally, melt until everything is smooth. Whisk in the cocoa powder and espresso until incorporated. Set the bowl aside so the mixture can cool slightly. In a medium bowl, whisk together the eggs, sugar, vanilla and salt until combined, about 15 seconds. Add the warm chocolate mixture to the egg mixture and whisk to combine. Finally, stir in the flour with a rubber spatula or wooden spoon just until incorporated. Pour the batter into the prepared baking ban, spreading evenly with a rubber spatula to cover the bottom of the pan. Bake the brownies for about 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. (Do not over bake, or the brownies will dry out.) Transfer the pan to a wire rack and allow the brownies to cool completely in the pan. Use the foil to lift the brownies out of the pan and slice before serving.