Espresso Brownies with Chocolate Glaze

This has got to be one of my favorite chocolate recipes of all time. These Espresso Brownies with Chocolate Glaze are dense and deeply chocolatey, with a hit of espresso and crunchy pecans. Topped off with a glossy chocolate glaze and a sprinkle of coarse sea salt (or actual sprinkles, if you prefer), these brownies will make any grey day brighter. And in February in Northern Minnesota, we have a lot of grey days.

Yes, we don’t see the sun around here much this time of year, so we have to make our own sunshine. Chocolate helps. A lot. Especially if you share your chocolate with loved ones. (Valentine’s Day is coming…hint, hint)

This is an old recipe – I’ve had it for years, and can’t remember exactly where it originated. I’m pretty sure a college roommate sent the newspaper clipping of it to me in the mail at least 15 years ago, maybe longer (so yep, it’s old). I’ve since lost that newspaper clipping (thankfully I typed it up before I lost it), but have continued to make this recipe whenever I feel the need for a dose of intense chocolate. If you happen to know who first created this recipe, please tell me. I’d love to thank them (and give proper credit).

Topping & Serving Options

I tweaked the original recipe only slightly. I cut it in half – the original is for a 9×13 pan – and added a sprinkle of coarse sea salt to top them off (because of course I did). You could swap the sea salt out for some brightly colored sprinkles for extra cheer. Or some toasted pecans. Or more chocolate. So many options.

However you decide to top them, you’ll want to serve these brownies with your favorite ice cream. That dense bittersweet chocolate flavor tastes even more amazing when cut with a little vanilla ice cream. And maybe a shot of espresso to sip on the side. YUM.

The chocolate glaze is amazing all on its own as an ice cream topping. It reminds me a little of that old-school magic shell topping (it doesn’t harden as much but tastes similar). You may want to make a double batch.

Speaking of double batches, if you’re feeding a crowd, you can double this recipe and bake it in a 9×13 pan. The baking time might vary slightly – just check it at 30 minutes, then every 5 minutes after until a toothpick inserted in the center comes out mostly clean.

I hope you enjoy these Espresso Brownies and their Chocolate Glaze as much as I do! And if you’re looking for more great chocolate recipes, check out a list of my favorites here.

Happy Baking!

Print Recipe

Espresso Brownies with Chocolate Glaze

Deep dark chocolate brownies with a hit of espresso and a rich chocolate glaze. An over-the-top brownie if there ever was one.

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Dessert

Cuisine: American

Keyword: Brownies, Espresso Brownies

Servings: 12 brownies

Ingredients

Espresso Brownies

• 2.5 oz unsweetened chocolate
• 6 T butter softened
• 1 1/2 T finely ground espresso or other dark roast coffee
• 2 eggs
• 1 1/4 c sugar
• 1/2 tsp vanilla extract
• 1/2 c + 2T flour
• 1/2 tsp baking powder
• 1/2 c coarsely chopped pecans
• 1/2 c bittersweet or semisweet chocolate chips

Chocolate Glaze

• 1/2 c bittersweet or semisweet chocolate chips
• 4 T butter, softened
• 1 1/2 tsp water
• 1 tsp light corn syrup
• coarse sea salt, to sprinkle on top, optional

Instructions

Espresso Brownies

• Preheat oven to 325°F.
• Grease & flour a 9×9 square baking pan.
• In a small bowl, whisk together flour & baking powder. Set aside.
• In another small bowl, combine chopped pecans and 1/2 c chocolate chips. Set aside.
• In a heavy-bottomed sauce pan over low heat (or in the top of a double boiler over medium heat), melt unsweetened chocolate and 6T butter, stirring occasionally, until completely melted & uniform. Remove from heat and stir in ground espresso. Set aside to cool.
• In the bowl of a stand mixer (or in a large bowl using a hand mixer), beat eggs, sugar, and vanilla at medium speed until smooth, about 1-2 minutes. Scrape bowl.
• Continue to mix at low speed and slowly pour in the chocolate mixture. Continue to mix until well combined and uniform (about 1 minute more), stopping to scrape the bottom of the bowl as needed.
• Using a spatula or wooden spoon, fold in flour mixture just until combined (there will still be bits of flour visible).
• Fold in chocolate chips and pecans, continuing to fold until combined and no flour bits are visible.
• Pour into prepared pan and spread with spatula to even out.
• Bake at 325°F for 30-40 minutes, or until a toothpick inserted into the center of the brownies comes out mostly clean. Move to a cooling rack to cool.

Chocolate Glaze

• In a heavy-bottomed saucepan over low heat (or in the top of a double boiler over medium heat), combine 1/2 c chocolate chips, 4T butter, and the water & corn syrup. Stir regularly, cooking until melted, uniform, and glossy.
• Immediately pour over top of brownies, spreading with a spatula to the edges of the pan.
• Allow brownies to cool completely, then sprinkle with coarse sea salt (if desired). Cut and serve, preferably with your favorite ice cream.