Chocolate-Espresso Brownies Recipe

Name: Chocolate-Espresso Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons instant espresso powder; 2 tablespoons hot water; 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 10 tablespoons (1 1/4 sticks) unsalted butter; 1/2 cup all purpose flour; 1/4 cup hazelnuts, toasted, ground; 4 tablespoons unsweetened cocoa powder; 1 1/4 cups sugar; 4 large eggs; 2 teaspoons vanilla extract; Powdered sugar

Servings: persons

3 tablespoons instant espresso powder
2 tablespoons hot water
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter
1/2 cup all purpose flour
1/4 cup hazelnuts, toasted, ground
4 tablespoons unsweetened cocoa powder
1 1/4 cups sugar
4 large eggs
2 teaspoons vanilla extract
Powdered sugar

1
Preheat oven to 350F.
2
Line 13 x 9 x 2-inch metal baking pan with foil, extending foil over 2 sides of pan.
3
Butter foil and pan sides.
4
Dissolve 2 tablespoons espresso powder in 2 tablespoons hot water in medium saucepan.
5
Add chocolate and butter.
6
Stir over low heat until melted.
7
Combine flour, nuts and 2 tablespoons cocoa powder in small bowl.
8
Whisk 1 1/4 cups sugar, eggs and vanilla in large bowl to blend.
9
Whisk in chocolate mixture, then flour mixture.
10
Pour batter into prepared pan.
11
Bake until tester inserted into center comes out with a few moist crumbs attached, about 30 minutes.
12
Transfer to rack and cool completely.
13
Cover brownie and freeze 30 minutes.
14
Using foil as aid, lift brownie from pan.
15
Peel off foil.
16
Cut brownie into 2 x 1 1/4-inch diamonds.
17
Mix 1 tablespoon espresso powder with 2 tablespoons cocoa powder in small bowl.
18
Cover half of each brownie with parchment; sift cocoa powder mixture over brownies.
19
Cover cocoa-dusted half of each brownie; sift powdered sugar over brownies.
20
(Can be made 2 weeks ahead.
21
Place in airtight container and freeze.)
22
Serve at room temperature.

925

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons instant espresso powder, 2 tablespoons hot water, 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped, 10 tablespoons (1 1/4 sticks) unsalted butter, and more.

Yes, Chocolate-Espresso Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Espresso Brownies

How did you like this recipe?

Frequently Asked Questions