Wednesday, January 13, 2016

Chocolate Espresso Brownies!!

Coffee.  Chocolate. Brownies.  Do I really need to say more?

So, if you are not aware, coffee/espresso type flavors help bring out the flavor in makes it more chocolaty....yup....chocolaty.   One day I was at home and wanted to make some brownies.  Most of the time they are made from a I right? Well, I didn't have any box brownies.  Frankly, they don't taste that good either.  So I got to thinking, it cant be that hard to make brownies from scratch.  Right? I knew I had most of the ingredients necessary for your average brownie.  When looking through the pantry I also remembered that I had some coffee powder/espresso powder left over from making some mocha macaroons.  Then it hit me! Add the coffee INTO the brownies!!! Lets not stop there! Lets also add chocolate chips on the inside so they melt and get gooey when heated!! Yaaaasssss!!  I also had some mini chocolate chips laying around so I threw those on the top with some additional coffee powder/espresso powder for that extra ZING and well, to make it look MORE DELICIOUS!

Finished brownies are delicious brownies!

Thus, the below recipe was born.  I have made it quite a few times and I can tell you that they are amazing.  They also need to be served warm so all the chocolate inside re-melts into gooey loveliness.  Also, preferably with a scoop of vanilla ice cream.  If you are not eating them straight out of the oven then you can just pop one brownie in a bowl and whack it in the microwave for 20 seconds.  This is the perfect about of time to make it not too hot, not too cold and to start melting your ice cream one you place a generous portion on the top of it and walk it to your couch where your latest Netflix binge is awaiting you.  Yummmmmmmmmm

Chocolate Espresso Brownies


2 sticks (1 cup) unsalted butter
2 1/4 cups granulated white sugar
1 1/2 Tablespoon espresso or coffee powder (instant) + some for topping
2 cups semi sweet chocolate chips
4 large eggs (at room temperature)
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups All Purpose Flour (plain flour)
1 Tablespoon vanilla extract
3 Tablespoons of milk


  • Preheat oven to 350F. Grease a 9"x13" glass baking dish.
  • In a small non-stick saucepan on low heat, melt butter completely. Then, add in sugar and cook 1-2 minutes. DO NOT BOIL! Stir constantly.
  • Remove pan from heat and add the espresso or instant coffee powder and the chocolate chips.
  • In a separate mixing bowl, mix the eggs and salt together.
  • Once your chocolate and sugar mixture is cool enough that you can touch the sides of the pan with your hand then you can SLOWLY add the chocolate and sugar mixture into the egg mixture. I would do a spoonful at a time to temper your chocolate (bring up the temperature of the eggs to the chocolate). Make sure your mixture is cool enough or you will have scrambled eggs!!  Mix until egg is combined.
  • Lastly, add cocoa powder, baking powder, flour and vanilla and mix until just combined. 
  • Add milk and give one last mix. If your mixture is too thick you can add a little more milk. 
  • Pour mixture into prepared pan.
  • Sprinkle (a light dusting all over) some of the coffee powder (I use my fingers) on top of your brownies.  I also add some mini chocolate chips on the top of mine but this is optional.
  • Bake at 350F for 20-30 minutes.  After 20 minutes you will want to check and see if the middle is done.  Stick a toothpick in pull it out and touch the mixture on the toothpick.  If it still seems raw put it back in for up to 10 more minutes.  The edges will come away from the pan but the middle should still be a little gooey but not raw. 
  • Serve WARM with a scoop of vanilla ice cream for optimal deliciousness.

I must always have the middle brownie!! MUST!

Thanks for visiting!