Espresso Brownies are ultra fudgy chocolate and espresso brownies, topped with an espresso chocolate buttercream. The espresso really enhances the chocolate in the brownies making them intensely dark and and rich. The more you add, the more ‘mocha’ the brownies become.
I know I’m late posting! Apologies but I have an exam tomorrow so as you can imagine, my time has been spent studying. Next week, things will go back to normal, but until then, enjoy these Espresso Brownies!
These brownies are based off my classic fudgy brownies recipe. The recipe always yields fudgy brownies. The only change is the addition of a shot of espresso.
How much espresso powder you add is up to you and how much you like coffee. I only put in a tsp to enhance the chocolate flavour but you could add a tablespoon to make these more coffee and chocolate flavour.
That is entirely up to your personal taste.
Make a simple chocolate and espresso buttercream to balance the dark and rich flavours with a bit of sweetness and you have oh so decadent espresso brownies!
I hope you enjoy these Espresso Brownies and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured!
Espresso Brownies are ultra fudgy chocolate and espresso brownies, topped with an espresso chocolate buttercream.
- 190 g Dark Chocolate
- 170 g Butter (3/4 Cup)
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1/3 Cup Sugar
- 2/3 Cups Brown Sugar
- 1 tsp Espresso Powder
- 1 Tbsp. Water
- 1 Cup All Purpose Flour
- 1/3 Cup Cocoa
- 1/2 Cup Chocolate Chips
- 100 g Butter, Softened (1/2 Cup)
- 2 tsp Espresso Powder
- 1 Tbsp. Water
- 2 Tbsp. Cocoa
- 2 Cups Icing Sugar
- 2 Tbsp. Milk
Preheat the oven to 180°C (350°F) and line a 9"x9" baking tin with baking paper.
Melt the butter and dark chocolate together.
Dissolve the espresso powder and water together.
Mix the eggs, sugar, brown sugar, vanilla extract and espresso together until the mixture becomes a light golden colour.
Mix in the chocolate mixture.
Stir in the flour and cocoa until just combined.
Mix in the chocolate chips.
Pour the brownie mixture and bake for 20-25 minutes. The top and sides will be set and the middle will have crumbs attached to a skewer inserted but should not be wet.
Allow to cool to room temperature before topping with the buttercream.
Dissolve the espresso in the water.
Beat the butter, cocoa and coffee mixture together.
With the beaters on, add the icing sugar slowly until it is all combined.
If the mixture is too tough, add a little of the milk.
Pipe onto the the brownies and slice.