Espresso Brownies, filled with the richness of cocoa, a shot of espresso and a hint of Kahlua liqueur, there’s hardly anyone who could resist these super-delicious brownies! They are very easy to make, and you can experiment with several flavored coffee powders to make a version that works best for you. For regular cocoa brownies, omit Kahlua and add some chocolate chips instead if you want. These come out somewhere between cakey & chewy – ultra-moist and sinfully delicious, these Espresso Brownies are a perfect dessert for a cocktail party!
I’m going to send these luscious Espresso Brownies to Susan’s Blogiversary Bash, and also to Kelly for her Gordon Ramsay Celebration!
Just like the key to a good cuppa Joe is the quality of espresso beans that go into making it, similarly, a good Espresso Brownie recipe depends a lot on the type of Espresso shot that goes inside. I love brewing my own coffee, which means relying on good espresso machines to do their job. Use what you want, ready-made or home-brewed, but know that this is going to affect the outcome of your Brownies!
1 cups semisweet chocolate chips
1/4 cup bittersweet dark chocolate – chopped
1/2 cup butter (1-stick)
1 cup all purpose flour
3 tbsp cocoa powder
1 tsp baking powder
1/2 tsp salt
2 tbsp instant espresso
1 tbsp kahlua liqueur (optional)
1-1/4 cup sugar (or adjust to your taste)
2 tsp vanilla extract
confectioner’s sugar(optional)- for dusting
Preheat oven to 350°F. Grease a 11 x 7-inch (or 10″ square) non-stick baking pan and set aside.
Melt the chocolates and butter over a double boiler & stir until smooth to make a ganache. Then remove from heat and keep aside.
In a large bowl, sift together the flour, cocoa powder, baking powder, salt and espresso. In another mixing bowl, beat sugar, egg and vanilla on medium high until light colored, about 2 minutes.
Beat in the chocolate until well combined. Add the flour mixture slowly into the egg mixture until well blended. Finally stir in the Kahlua liqueur. If you like your brownies a bit fudgy, leave it like this; but if you need a more cake-like texture, beat the mixture for another 1 min, to aerate it even further.
Pour the mixture into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted 2 inched from the side comes out clean.
Cool completely, then cut into 8-10 rectangles. To make clean cuts of the brownie, allow it to cool entirely (about 45-60 mins) once out of the oven. Then use a plastic knife to cut into even slices.
Variations: You can use amaretto instead of kahlua; use any flavored coffee instead of plain espresso if you like.
Dust the Espresso Brownies with a sprinkling of powdered (confectioner’s) sugar, and eat your way to heaven!