Best Triple Espresso Brownies Recipes

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.

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.).

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.

TRIPLE ESPRESSO BROWNIES

Steps:

• 1. Heat oven to 350. Grease bottom only of 13x9 inch pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread in greased pan. Bake at 350 for 30 minutes. Remove from oven.
• 2. Meanwhile, in small bowl, beat 1/4 cup butter and brown sugar until light and fluffy. Add 1 egg, 2 tsp coffee granules and 1 tsp vanilla; blend well. In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture; blend well. Spoon and carefully spread over partially baked brownies. Bake at 350 for an additional 17 to 20 minutes or until lightly brown.
• 3. In small saucepan over low heat, melt chocolate chips and 1 tbsp butter, stirring constantly until smooth. Remove from heat. With wire whisk, stir in 1/8 tsp coffee granules and enough milk for desired drizzling consistency. Drizzle over warm brownies. Cool completely. Cut into bars.

TRIPLE ESPRESSO BROWNIES

Steps:

• Heat oven to 350°F.
• Grease bottom only of 13x9-inch pan.
• In large bowl, combine all brownie ingredients, mixing well.
• Spread in pan and bake at 350° for 28 minutes and remove from oven.
• In a small bowl, beat 1/4 cup butter and brown sugar until light and fluffy.
• Mix in the egg, 2 teaspoons coffee granules and vanilla.
• In medium bowl, combine walnuts and chopped chocolate.
• Add brown sugar mixture and blend well.
• Gently spread filling over baked brownies.
• Return to oven and bake an additional 17 to 20 minutes or until light brown.
• In small saucepan, melt chocolate chips and 1 tablespoon butter over low heat, stirring constantly until smooth.
• Remove from heat.
• With wire whisk, stir in 1/8 teaspoon coffee granules and enough milk for desired drizzling consistency.
• Drizzle over warm brownies.
• Cool 45 minutes or until completely cooled and cut into bars.

TRIPLE ESPRESSO BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 13 x 9-inch pan. In large bowl, combine all brownie ingredients. Beat 50 strokes with spoon. Spread in greased pan. Bake at 350°F. for 28 minutes. Remove from oven.Meanwhile, in small bowl, beat 1/4 cup butter and brown sugar until light and fluffy. Add 1 egg, 2 teaspoons coffee granules and 1 teaspoon vanilla blend well. In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture blend well. Spoon and carefully spread over partially baked brownies. Bake at 350°F. for an additional 17 to 20 minutes or until light brown.In small saucepan over low heat, melt chocolate chips and 1 tablespoon butter, stirring constantly until smooth. Remove from heat. With wire whisk, stir in 1/8 teaspoon coffee granules and enough milk for desired drizzling consistency. Drizzle over warm brownies. Cool completely. Cut into bars.HIGH ALTITUDE - Above 3,500 feet: See brownie mix package for directions.Nutrition Per Serving (1 bar): Calories 160 Protein 2g Carbohydrate 18g Fat 9g Sodium 50mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.