I am so sensitive to caffeine to the point where I can only get a safe buzz from soda. If I drink coffee my heart starts palpitating, I get super anxious, and a panic attack is likely to happen. Basically I’m trying to say that coffee and I do not have a good relationship…except when it comes to baking. While I don’t like how coffee makes me feel, I love the flavor of it. I know, espresso isn’t the same as coffee but I just lump them together because I’m just not sophisticated enough to know the difference.
The mix of chocolate and espresso is SO GOOD. It’s like they’re made for each other. The deep flavor of the espresso brings out the chocolate even more. While I love the two together, I didn’t make the espresso flavor too overpowering. The balance is more like 70% chocolate and 30% espresso. It doesn’t hit you in the face but you can definitely tell it’s there. You might even get a little caffeine buzz from them. I guess that means you could technically have one for breakfast, right??
Rich espresso brownies with a silky chocolate espresso frosting
- 1/4 cup unsalted butter (melted)
- 1/2 cup oil
- 1 1/4 cup granulated sugar
- 3 whole eggs + 1 egg yolk
- 1 tsp vanilla extract
- 2/3 cup all-purpose flour
- 3/4 cup dutch process cocoa powder
- 1 tbsp espresso powder
- 1/4 tsp salt
- 3/4 cup semisweet chocolate chips
Chocolate Espresso Frosting
- 1 1/2 tsp espresso powder + 1/2 tsp hot water
- 4 oz semisweet chocolate (chopped)
- 3/4 cup unsalted butter (room temp)
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
- Flaked sea salt (optional)
- Preheat the oven to 350F and grease an 8×8 baking dish. Whisk together the melted butter, sugar, and oil in a large bowl. Then, whisk in the eggs, vanilla, and cocoa powder, and espresso powder. Switch to a rubber spatula and fold in the flour and salt – careful not to over mix. Before it just comes together, add in the semisweet chips to finish off the mixing.
- Spread evenly into your prepared baking dish and bake for 28-30 minutes or until a toothpick comes out clean. Cool completely before starting on the espresso frosting.
- Measure out the espresso powder in a small cup and add in 1/2 tsp of hot water. I’m lazy so I just get my tap water as hot as it can get and take it from there. Mix them together until the powder dissolves.
- Add the chopped chocolate to a microwave safe bowl and microwave in 30 second intervals. It should take about 90 seconds total to melt it. Set that aside to cool when you start on the rest.
- Beat the butter on high until it’s light and fluffy – about 2 minutes. Next, mix in the espresso powder and then the chocolate. Make sure it’s not piping hot when you add it in so it doesn’t melt the butter. Mix in the vanilla and salt and then the powdered sugar. If you want it little thicker, add more powdered sugar. A little thinner, add less. Mix on high for a minute or two to make it a little lighter and fluffier.
- Spread the frosting onto the cooled brownies and sprinkle with flaked sea salt. Cut into 16 pieces and serve!
Keywords: brownies, brownie recipes, dark chocolate brownies