Name: Coffee Espresso Brownies with Rich Chocolate Ganache Recipe
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1/4 cup dark cocoa powder; 1 cup granulated sugar; 2 tablespoons instant espresso powder; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon table salt; 1/4 teaspoon baking powder; 3/4 cup all purpose flour; 3 tablespoons heavy whipping cream; 1 1/2 teaspoons instant coffee granules; 1/4 cup unsalted butter, softened; 1/8 teaspoon salt; 1 3/4 cup powdered sugar; 1/2 cup dark chocolate chips; 2 tablespoons heavy whipping cream

Ingredients

1/2 cup unsalted butter, melted

1/4 cup dark cocoa powder

1 cup granulated sugar

2 tablespoons instant espresso powder

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon table salt

1/4 teaspoon baking powder

3/4 cup all purpose flour

3 tablespoons heavy whipping cream (for frosting)

1 1/2 teaspoons instant coffee granules

1/4 cup unsalted butter, softened

1/8 teaspoon salt

1 3/4 cup powdered sugar

1/2 cup dark chocolate chips

2 tablespoons heavy whipping cream (for ganache)

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Line an 8×8-inch pan with foil and spray it with nonstick baking spray.

Step 2: Whisk together the melted butter and cocoa powder until smooth and combined.

Step 3: Beat the sugar, eggs, espresso powder, and vanilla extract until light and fluffy. Add the chocolate butter mixture and mix again until well incorporated.

Step 4: In a separate bowl, stir together the salt, baking powder, and flour. Slowly add this dry mixture into the wet ingredients, stirring gently to combine.

Step 5: Spread the batter evenly in the prepared pan and bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out slightly sticky. Remove from the oven and allow to cool completely.

Step 6: For the frosting, stir together the heavy whipping cream and instant coffee granules until the coffee dissolves.

Step 7: Beat the softened butter and salt until creamy. Gradually add the powdered sugar and coffee cream mixture while beating continuously.

Step 8: Once fully combined, beat the frosting on high speed for about 1 minute until light and fluffy. Spread the frosting evenly over the cooled brownies.

Step 9: To make the ganache, place the dark chocolate chips and heavy whipping cream in a microwave-safe bowl. Heat for 30 seconds, then stir until melted and smooth. If needed, heat for an additional 15 seconds and stir again.

Step 10: Spread the ganache evenly over the frosting layer. Allow the chocolate to set before cutting the brownies into 16 squares.

Tips & Variations

Use fresh espresso powder or instant coffee granules for the best coffee flavor. Adjust the amount to make it more or less intense.

Substitute half of the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.

For a richer ganache, use a mix of dark and semi-sweet chocolate chips.

Add chopped nuts like walnuts or pecans to the batter for added texture.

Storage

Store these coffee brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. Bring to room temperature before serving for the best texture. You can also freeze the brownies, wrapped tightly in plastic, for up to 3 months; thaw overnight in the refrigerator.

FAQs

Can I use brewed coffee instead of espresso powder?

Instant espresso powder gives a concentrated coffee flavor without adding liquid. Using brewed coffee may alter the batter’s consistency, so it’s best to stick with espresso powder or instant coffee granules.

How do I know when the brownies are done baking?

The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. They should be slightly sticky to ensure a fudgy texture.