Ingredients for Espresso Brownies Supreme
- 1 cup (2 sticks) unsalted butter
- 8 ounces unsweetened chocolate
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 2 cups granulated sugar
- Instant Espresso Powder
- Coffee Flavored Liqueur
- 1 teaspoon vanilla extract
- Chocolate Covered Coffee Beans
- 6 ounces (170g) coarsely chopped semisweet chocolate
- 2 tablespoons milk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Espresso Brownies Supreme? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Espresso Brownies Supreme
- Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan.
- Grease the foil with butter or cooking spray.
- Set the prepared pan aside.
- Melt 1 cup (2 sticks) unsalted butter and 8 ounces unsweetened chocolate in a small saucepan over low heat, stirring constantly until smooth.
- Remove from heat and let the chocolate mixture cool to room temperature.
- Meanwhile, in a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Set the dry ingredients aside.
- In a large mixing bowl, beat 4 large eggs, 2 cups granulated sugar, 2 tablespoons espresso powder, 1/4 cup coffee liqueur, and 1 teaspoon vanilla extract with an electric mixer until well combined.
- Beat in the cooled chocolate mixture until thoroughly incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spread the batter evenly into the prepared pan.
- Bake in a preheated 350°F (175°C) oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan on a wire rack.
- Prepare the chocolate glaze (see instructions below).
- Once the brownies are completely cool, pour the chocolate glaze evenly over the top.
- Cover and chill for at least 2 hours, or until the glaze is set.
- Before serving, let the brownies stand at room temperature for 20 to 30 minutes to soften slightly.
- Use the foil overhang to lift the brownies out of the pan.
- Cut into 48 bars.
- Garnish with chocolate-covered coffee beans, if desired.
- To transport: cover and carry in the baking pan.
- **Chocolate Glaze:** In a medium saucepan, combine 6 ounces (170g) coarsely chopped semisweet chocolate, 1/4 cup (1/2 stick) unsalted butter, and 2 tablespoons milk.
- Cook and stir over low heat until melted and smooth.
- **For 24 brownies:** Halve all ingredients except baking powder and salt. Use an 8x8x2-inch pan, greased and foil-lined.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
44g
Fat
27g
Carbs
5g
