Espresso Brownies Supreme
Get ready to elevate your dessert game with Espresso Brownies Supreme, the ultimate treat for coffee and chocolate lovers alike. These indulgent brownies are decadently rich and fudgy, with a bold kick of instant espresso powder that takes the chocolate flavor to new heights. Topped with a silky espresso glaze, each bite offers the perfect balance of bittersweet chocolate and robust coffee essence. Made with simple pantry staples like semi-sweet chocolate chips, unsalted butter, and cocoa powder, this recipe is both luxurious and easy to prepare. Whether you're hosting a dinner party or simply treating yourself, these brownies are guaranteed to impress. Plus, they're ready in under an hour, making them an irresistible go-to dessert.
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Recipe Information
Ingredients
- 0.75 cup Unsalted butter
- 1.5 cups Semi-sweet chocolate chips
- 1 cup Granulated sugar
- 0.5 cup Packed brown sugar
- 3 Large eggs
- 2 teaspoons Pure vanilla extract
- 0.75 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 1 tablespoon Instant espresso powder
- 0.5 teaspoon Salt
- 2 tablespoons Milk
- 1 cup Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal, and lightly grease the parchment.
In a medium heatproof bowl set over a pot of simmering water, melt the butter and 1 cup of the semi-sweet chocolate chips together, stirring frequently until smooth. Remove from heat and allow to cool slightly.
Whisk in the granulated sugar and brown sugar until well combined. Add the eggs, one at a time, whisking after each addition until smooth. Stir in the vanilla extract.
Sift the flour, cocoa powder, instant espresso powder, and salt together in a separate bowl. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Gently fold the remaining 0.5 cup of chocolate chips into the batter. Pour the batter into the prepared pan and smooth the top with a spatula.
Bake the brownies in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Do not overbake.
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack.
To make the espresso glaze, whisk together the instant espresso powder, milk, and powdered sugar in a small bowl until smooth and spreadable. Adjust the consistency with a few additional drops of milk, if necessary.
Lift the cooled brownies out of the pan using the parchment overhang and place them on a cutting board. Spread the espresso glaze evenly over the top.
Allow the glaze to set for 15–20 minutes. Then slice the brownies into 16 squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.9 g | 211% | |
| Saturated Fat | 94.3 g | 472% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 1452 mg | 63% | |
| Total Carbohydrate | 719.6 g | 262% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 571.0 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 322 mg | 25% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1544 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
