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 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Dessert
Cuisine: American
Keyword: Brownies, Espresso Brownies
Servings: 12brownies
Ingredients
Espresso Brownies
2.5ozunsweetened chocolate
6Tbuttersoftened
1 1/2Tfinely ground espresso or other dark roast coffee
2eggs
1 1/4 csugar
1/2tspvanilla extract
1/2c + 2Tflour
1/2tspbaking powder
1/2ccoarsely chopped pecans
1/2cbittersweet or semisweet chocolate chips
Chocolate Glaze
1/2cbittersweet or semisweet chocolate chips
4Tbutter,softened
1 1/2tspwater
1tsplight corn syrup
coarse sea salt, to sprinkle on top,optional
Instructions
Espresso Brownies
Preheat oven to 325°F.
Grease & flour a 9x9 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.