These espresso brownies are tightly chocolatey and boast the unshared flavour and zephyr of good quality coffee.
Coffee and chocolate have unchangingly made for a very special pairing, but to get espresso brownies right, the wastefulness has to be unbearable that the coffee doesn't just complement the chocolate, but shines through in its own right. These brownies do just that!
I made these brownies for my throne doughboy at a training undertow recently and he raved well-nigh them, calling them, "Just as a pixie should be", so I can pretty confidently say that you're going to love them to.
How easy are espresso brownies to make?
You'll need just just a few minutes to whip up these espresso brownies and get them into the oven, and the method couldn't be easier.
You'll start by melting visionless chocolate and butter together, then stir in light brown sugar, eggs, a little vanilla and 2 shots of double strength espresso. Then, all that's left to do is fold in plain (all purpose) flour and your thrash is ready to bake.
Once the thrash has been poured into a lined tin, you'll scatter sea salt flakes over the top to bring out the naturally sweet notes in the coffee.
Finally, you'll torch for 40 minutes, tomfool and then place in the fridge overnight to firm surpassing slicing to reveal perfectly aromatic, fudgy, rich espresso brownies.
When to serve espresso brownies
These espresso brownies would be unconfined to serve for all sorts of occasions:
If you're having a dinner party with coffee enthusiasts, serving the brownies is a surefire way to please their palates. The espresso flavour ia the perfect post-meal treat.
Served in small portions on plates dusted with cocoa, they can make for an elegant dessert option, offering a sophisticated twist on traditional brownies.
They're unconfined for just snacking too, of course, and if you're responsible for bringing treats to the office or a unstudied get-together, these espresso brownies are a surefire crowd-pleaser.
They moreover provide a little bit of an energy uplift from the caffeine content and pair uncommonly well with a hot cup of espresso or cappuccino.
These espresso brownies are also the perfect souvenir for coffee-loving friends or family members. Package them beautifully and you're sure to welter when you share your homemade treats.
How should I serve espresso brownies?
There are so many ways to serve these gorgeous coffee brownies. They're unconfined on their own, but how well-nigh elevating them with...
- Whipped cream: A dollop of freshly whipped surf can add a light, zappy unrelatedness to the rich, dumbo brownies.
- Ice cream: Espresso brownies are spanking-new when served warm with a scoop of vanilla ice cream. The combination of warm brownies and cold, melting ice surf is heavenly.
- Berries: Fresh berries, such as raspberries or strawberries, can provide a refreshing unrelatedness to the intense flavour of espresso brownies. They moreover add a pop of colour.
- Nuts: Chopped nuts like almonds or walnuts, scattered over the top of these espresso brownies, can add a satisfying crunch and pleasingly nutty flavour.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 10 g (1 tbsp) espresso powder
- 400 g (14 oz) dark chocolate (bittersweet)
- 280 g (2½ sticks) salted butter cubed
- 450 g (2⅔ cups) soft light brown sugar
- 6 medium self-ruling range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (1¼ cups) plain white flour (all purpose flour)
- 1/2 tsp (½ tsp) sea salt flakes
Equipment
- Rectangle 20x28cm (8"x11") nonstick confection tin
Step-by-Step Instructions
Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular confection tin.
Preheat the oven to 180C/350F (160C/320F fan).
Mix the espresso with 60ml/4tbsp of humid water and set whispered to cool.
Put the butter and chopped visionless chocolate in a large, heatproof bowl.
Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring without each burst. Alternatively, you can put an inch of water in a pan, place the trencher on top (so that the water isn't touching the bowl) and bring to the swash so that the steam gently melts the chocolate, stirring as you go.
Add the sugar.
Whisk in. The mixture will thicken - graininess at this stage is fine.
Add the tamed egg.
Stir with your whisk.
Add the coffee and vanilla.
Stir through.
Sift the flour into the bowl.
Gently fold through until evenly combined.
Pour the pixie thrash into the lined tin and level off.
Sprinkle the sea salt flakes on top.
Bake for 35-40 minutes until set all the way across. A skewer pushed into the centre should reveal sticky crumbs.
Place on a wire rack to tomfool completely, then place in the fridge to nippy overnight.
Slice into 15 neat brownies in a 5 x 3 pattern with a sharp, serrated knife.
Enjoy your trappy espresso brownies!
And once you've given the recipe a go, I'd love you to come when and leave a scuttlebutt letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this espresso brownies recipe
Espresso Brownies
Ingredients
- 10 g (1 tbsp) espresso powder
- 400 g (14 oz) dark chocolate (bittersweet)
- 280 g (2½ sticks) salted butter cubed
- 450 g (2⅔ cups) soft light brown sugar
- 6 medium self-ruling range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (1¼ cups) plain white flour (all purpose flour)
- 1/2 tsp (½ tsp) sea salt flakes
Equipment
- Rectangle 20x28cm (8"x11") nonstick confection tin
Instructions
- Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular confection tin.
- Preheat the oven to 180C/350F (160C/320F fan).
- Mix the espresso with 60ml/4tbsp of humid water and set whispered to cool.
- Put the butter and chopped visionless chocolate in a large, heatproof bowl. Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring without each burst. Alternatively, you can put an inch of water in a pan, place the trencher on top (so that the water isn't touching the bowl) and bring to the swash so that the steam gently melts the chocolate, stirring as you go.
- Add the sugar and whisk in. The mixture will thicken - graininess at this stage is fine.
- Add the tamed egg and stir with your whisk.
- Stir in the coffee and vanilla
- Sift the flour into the trencher and gently fold through until evenly combined.
- Pour the pixie thrash into the lined tin and level off.
- Bake for 35-40 minutes until set all the way across. A skewer pushed into the centre should reveal sticky crumbs.
- Place on a wire rack to tomfool completely.
- Place in the fridge to nippy overnight.
- Slice into 15 neat brownies in a 5 x 3 pattern with a sharp, serrated knife.
Nutrition
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