Espresso Brownies

Espresso Brownies

You'll definitely notice the coffee and chocolate flavors in this favorite dessert bar.

Recipe from Better Homes and Gardens
SERVINGS
48
SERVING SIZE
1  brownie
PREP TIME
25 mins

Espresso Brownies

You'll definitely notice the coffee and chocolate flavors in this favorite dessert bar.

Espresso Brownies
SERVINGS
48
SERVING SIZE
1  brownie
PREP TIME
25 mins
Ingredients
  • 1   cup butter, cut into pieces
  • 6   ounces unsweetened chocolate, coarsely chopped
  • 1 1/2  cups all-purpose flour
  • 1   teaspoon baking powder
  • 1/2  teaspoon salt
  • 4   eggs
  • 2 1/2  cups sugar
  • 1/4  cup instant espresso powder
  • 1/4  cup coffee-flavored liqueur
  • 2   teaspoons vanilla
  • 1   recipe Chocolate Glaze (see recipe below)
  •  Chocolate-covered coffee beans (optional)
Chocolate Glaze
  • 6   ounces coarsely chopped semisweet chocolate
  • 1/4  cup butter
  • 2   tablespoons milk

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Directions
1. 
Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Grease foil; set pan aside. Melt butter and unsweetened chocolate in a small saucepan over low heat, stirring constantly. Cool mixture to room temperature.
2. 
Meanwhile, in a medium bowl stir together flour, baking powder, and salt; set aside. In a large mixing bowl beat eggs, sugar, espresso powder, coffee liqueur, and vanilla with an electric mixer until combined. Beat in cooled chocolate mixture. Add flour mixture, stirring just until combined. Spread batter evenly in prepared pan.
3. 
Bake in a 350 degree F oven for 25 to 30 minutes until top appears set and dry. Cool in pan on a wire rack. Pour Chocolate Glaze evenly over brownies. Cover and chill about 2 hours until glaze is set.
4. 
Before serving, let stand at room temperature for 20 to 30 minutes. Use foil to lift brownies out of pan. Cut into bars. If desired, garnish with chocolate-covered coffee beans. Makes 48 brownies.
Chocolate Glaze
1. 
Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Grease foil; set pan aside. Melt butter and unsweetened chocolate in a small saucepan over low heat, stirring constantly. Cool mixture to room temperature.
2. 
Meanwhile, in a medium bowl stir together flour, baking powder, and salt; set aside. In a large mixing bowl beat eggs, sugar, espresso powder, coffee liqueur, and vanilla with an electric mixer until combined. Beat in cooled chocolate mixture. Add flour mixture, stirring just until combined. Spread batter evenly in prepared pan.
3. 
Bake in a 350 degree F oven for 25 to 30 minutes until top appears set and dry. Cool in pan on a wire rack. Pour Chocolate Glaze evenly over brownies. Cover and chill about 2 hours until glaze is set.
4. 
Before serving, let stand at room temperature for 20 to 30 minutes. Use foil to lift brownies out of pan. Cut into bars. If desired, garnish with chocolate-covered coffee beans. Makes 48 brownies.

Tip

  • To Tote:

    Cover and transport in baking pan. (Or cut into bars and place in a single layer in a shallow container.)

Variation

  • For 24 Brownies:

    Prepare using method above, except spread batter in a greased and foil-lined 8x8x2-inch baking pan.

nutrition information

Per Serving: cal. (kcal) 144, Fat, total (g) 9, chol. (mg) 31, sat. fat (g) 5, carb. (g) 16, Monosaturated fat (g) 3, Polyunsaturated fat (g) 0, fiber (g) 1, sugar (g) 12, pro. (g) 2, vit. A (RE) 0, vit. A (IU) 194.36, vit. C (mg) 0, Thiamin (mg) 0.03, Riboflavin (mg) 0.05, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.02, Folate (g) 4.03, Cobalamin (Vit. B12) (g) 0.06, sodium (mg) 91, Potassium (mg) 75, calcium (mg) 10.1, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet
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