These espresso brownies are a perfectly rich combination of chocolate and coffee. Sweet and chewy, these espresso brownies are full of a perfect mix of chocolate and coffee. Freshly pulled espresso shots are mixed right into the batter and shine through each bite of the moist brownies.
Prep Time15 minutesmins
Cook Time45 minutesmins
Course: Dessert
Cuisine: American
Keyword: brownie, coffee, espresso
Servings: 12servings
Equipment
Electric mixer
Oven
Ingredients
Brownies
8tbspunsalted butter
1/2cupsemi-sweet chocolate chips
2ozespressofreshly pulled
3/4cupbrown sugar
1/4cupcane sugar
2eggs
1tspvanilla
3/4cupflour
5tspcocoa powder
1/2tspsalt
1/2tspbaking powder
Frosting
8tbspunsalted butterroom temperature
1tspcoffee granules or instant espresso
2cupspowdered sugar
1tspvanilla
Instructions
Preheat the oven to 350 degrees Fahrenheit and line a 8x8” or 9x9” baking dish with parchment paper.
Heat a small saucepan over medium low heat and add the butter. Once melted and simmering, remove from the heat.
Pour the hot melted butter over the chocolate chips in a large bowl. Let sit for 5 minutes to melt the chocolate.
Add the double espresso, brown sugar, and cane sugar. Use an electric mixer and mix until light and fluffy, about 1-2 minutes. Add the eggs and beat again for another minute. Stir in the vanilla.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder to combine.
Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pour the batter into the prepared baking dish and bake for 35-45 minutes or until a toothpick comes out clean. Once done, let cool completely.
Make the frosting by adding the room temperature butter to a large bowl. Use an electric mixer and beat the butter until light and fluffy.
Add the coffee granules, powdered sugar, and vanilla. Beat until light and fluffy, about 1 minute.
Once the brownies are cooled, spread the frosting over the top. Sprinkle with coffee granules to garnish if desired! Slice and serve.
Notes
You can substitute any other type of coffee for the freshly poured espresso in the brownie batter.