Ingredients for Espresso Brownies
- 1 cup (2 sticks) plus 2 tablespoons unsalted butter
- Not used in recipe
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 3/4 cups granulated sugar
- 2 tablespoons instant espresso powder
- 2 tablespoons Kahlua
- 1 teaspoon vanilla extract
- 18 ounces semi-sweet chocolate chips
- 2 tablespoons milk
- Optional, as needed chocolate covered coffee beans (for garnish)
- As needed cooking spray (for greasing pan, optional)
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How to Make Espresso Brownies
- Line an 8x8 inch baking pan with heavy-duty aluminum foil, leaving an overhang on the sides for easy removal.
- Lightly grease the foil with butter or cooking spray.
- Set aside.
- In a medium saucepan, melt 1 cup (2 sticks) unsalted butter and 12 ounces of semi-sweet chocolate chips over low heat, stirring frequently until smooth.
- Remove from heat and let cool to room temperature.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Set aside.
- In a large bowl, beat 4 large eggs, 1 ¾ cups granulated sugar, 2 tablespoons instant espresso powder, 2 tablespoons Kahlua (or other coffee liqueur), and 1 teaspoon vanilla extract with an electric mixer until light and fluffy.
- Gently beat in the cooled chocolate mixture until just combined.
- Gradually add the dry ingredients, mixing until just combined. Do not overmix.
- Pour the batter evenly into the prepared pan.
- Bake in a preheated 350°F (175°C) oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan.
- Prepare the chocolate glaze (see below).
- Once the brownies are completely cool, pour the glaze evenly over the top.
- Cover and chill in the refrigerator for at least 3-4 hours, or preferably overnight, to allow the brownies to set completely.
- Let the brownies stand at room temperature for 20-30 minutes before carefully lifting them from the pan using the foil overhang.
- Cut into squares and serve.
- Garnish with chocolate-covered coffee beans, if desired.
- **Chocolate Glaze:** In a small saucepan, combine 6 ounces semi-sweet chocolate chips, 2 tablespoons unsalted butter, and 2 tablespoons milk.
- Cook and stir over low heat until melted and smooth. Remove from heat and let cool slightly before pouring over brownies.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
44g
Fat
27g
Carbs
5g
