Espresso Brownies

brownies1I really love brownies.

What’s not to like.

I have several recipes, but I really like this one, because the other thing I like a lot is coffee. Nothing goes together better than chocolate and coffee in my opinion.

This makes a pretty gooey brownie so if you want a more cake-like texture which is useful in some other dishes, this is not the brownie for you.

Me, for sheer eating, gooey is good.

Better yet, add a scoop of ice cream and really go decadent.


  • 3 oz bittersweet chocolate

    ¼ cup unsalted butter
    ¼ cup Dutch processed cocoa powder
    2 eggs
    ½ cup sugar
    ¼ cup dark brown sugar
    2 tbsp honey
    1 tbsp vanilla
    2 ½ tbsp instant espresso powder
    2/3 cup flour
    ¼ tsp baking powder
    ¾ tsp sea salt
    ¼ cup  chocolate chips
    2 tbsp Kahlua, for brushing (optional)

    2 tbsp unsalted butter, at room temperature
    1cup powdered sugar
    2 tsp instant espresso powder
    ¼ cup bittersweet chocolate
    2 tsp honey
    ¼ tsp salt


  1. Preheat the oven to 350°F and line a 9” pan with greased parchment paper.
  2. Melt the chocolate and butter together in the microwave, then whisk in the cocoa powder.
  3. Whisk the eggs, sugars, honey and vanilla until light and thick, about 3 minutes.
  4. Whisk in the espresso powder, the melted chocolate mixture, flour, baking powder and salt, blending just to combine.
  5. Fold in the mini chocolate chips.
  6. Bake for 35 minutes, rotating the pan once halfway through.
  7. Allow to cool completely in the pan, then turn out onto a plate and brush with Kahlua if using.

For icing:

  1. Beat together the butter, powdered sugar and espresso powder until combined.
  2. Melt the chocolate, honey and salt together, then add to the powdered sugar mixture and beat well.
  3. Spread immediately on cooled brownies and allow to set.


NOTES: the better quality chocolate you use the better these will be of course.

SOURCE: Adapted from What Smells so Good?


COOKING TIME: 35 minutes


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