Why settle for regular brownies when you can enjoy Frosted Chocolate Espresso Brownies??
I hope everyone is having a fabulous weekend. I *might* be slightly hungover this morning after a night of 80s dancing with friends. But it was totally worth it to let loose and shake off a bit of stress as life gets back to normal. While I recover, please give a warm welcome to Roxana who has brought some gorgeous espresso brownies to share with us.
Hello, Savory Simple fans. I’m Roxana; the baker, photographer and writer behind Roxana’s Home Baking ~ where passion meets cravings. I’m happy to be here today, sharing a recipe for espresso brownies. I’m a chocoholic at heart and love everything that pairs deliciously with chocolate. Coffee is one of those ingredients you can’t go wrong with once you add a little to fudge brownies.
I’ve made these brownies a couple of weeks ago and few days later I had to make another pan. They were so good everyone asked for more. The second time I made them I took them to the next level adding a thing layer of espresso frosting on top. They had so much coffee flavor, one square could have been eaten instead of your morning cup of coffee.
They were the perfect chocolate-coffee brownies. Rich with a strong coffee flavor. Keep away from kids, this a grown-up treat. To make it even more grown-up you could add a little bit of coffee liquor to the frosting or even a tablespoon or two to the brownie batter.
To make these brownies it’s really easy. You start by melting the chocolate with the butter. Once melted and slightly cooled you mixed it with the eggs and sugar. Slowly the flour and cocoa is added to form the batter. Pout the batter into a prepared dish and bake until a toothpick comes out clean.
Let the brownies cool completely before spreading the coffee buttercream on top. Slice and enjoy your cup of coffee!
Espresso Brownies
Ingredients
Brownies:
- 5 1/2 ounces unsalted butter (1/2 cup + 3 tablespoons)
- 4 1/2 ounces semi-sweet chocolate
- 3 large eggs
- 1 1/4 cup granulated sugar
- 1 teaspoon coffee extract
- 2 tablespoons espresso powder
- 1 cup all-purpose flour
- 1/4 cup Dutch-processed cocoa powder
Frosting:
- 1/4 cup unsalted butter, room temperature
- 1 teaspoon espresso powder
- 1-2 tablespoons cold black coffee
- 1 cup powder sugar
Instructions
- In a small saucepan put the butter and chocolate and place over medium heat. Stir until melted and smooth. Leave to cool for a couple of minutes.
- Heat the oven to 350 degrees F. Line an 11x7 inch baking pan with parchment paper. Set aside.
- In a mixing bowl add the 3 eggs and the sugar and start mixing on low-speed slowly increasing to medium until the eggs become pale and thicken. Without turning the mixer off, stir in the warm chocolate.
- Add the coffee extract and espresso powder followed by the unsweetened cocoa and all-purpose flour.
- Pour the batter into the prepared pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean. Leave to cool completely before frosting them.
- To make the frosting, cream the butter, espresso powder and cold coffee in a mixing bowl slowly adding the powder sugar. If needed add more cold coffee or sugar until you reached the desired consistency.
- Spread over the cooled brownies. Cut and enjoy!
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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Thank you Jen for having me on your beautiful blog.
I hope you’ll enjoy these espresso brownies and I’ll see you again soon on Roxana’s Home Baking. You can also reach me on Google + | Pinterest | Facebook.
These are the type of brownies that would go so well with me — since I can’t live without coffee!
Fantastic brownies! I could go for a big brownie with my coffee this morning!
Hi, this recipe sounds delicious. I’d love to make it but was wondering about some substitutions. I’ve never seen ‘ “coffee extract”. Can I use a teaspoon of ‘espresso” instead? Also, I’ve never seen, “espresso powder.” Can you suggest possible substitutions?
Hi Andre! As always, we can never promise that substitutions will give you the same quality results as the original ingredients. Everything here can be purchased at gourmet or speciality stores as well as online shops such as Amazon. You can try omitting the extract and powder but the final product will be more like traditional brownies.
Sounds like a good time, well worth the headache, Jen. Love the fudginess factor on these brownies, Roxana – looking forward to trying them!
these look unreal, i wanna make that frosting and put it on everything!
These look delicious! I love coffee and chocolate but I always think the coffee flavour gets lost in recipes however this espresso flavour topping looks like it would give them that extra coffee kick! I can’t wait to try them! x
These look delicious! I am a huge fan of coffee and chocolate but think that sometimes the coffee flavour gets lost in some recipes but this espresso frosting looks like it would give them that extra coffee kick! I can’t wait to try them! x
These look amazing…coffee and chocolate…perfect combination. I usually use a 70% bittersweet for baking, how do you think it would work in this recipe?
I think that would be wonderful!
Is coffee extract easy to find? I have never used it, but assume it’s in the same area as vanilla extract? Love coffee and chocolate together and I think this combination would really let the coffee flavor shines as it sometimes gets lost. If extract cannot be found would espresso powder or cold espresso be a good substitute? Thanks!
I’ve seen it online and in specialty shops. I think you could easily swap it out for some room temp espresso and (optionally) a small spoonful of espresso powder to kick up the flavor.
Oh so yummy! I want to try this recipe soon!!
I made these yesterday to bring to work for “Chocolate Day” and so far they are a hit. I made a double batch to bring some to my old unit and the tray of extras is on my desk which was my first mistake…I can’t stay out of them! Jennifer I do have a question for you on these. My frosting doesn’t have the little flecks of espresso….did you use a particular grind? Mine was a pretty fine powder. Thanks for an awesome recipe!
Hi Linda,
So glad to hear these brownies were a hit for the Chocolate day at work. Actually chocolate day sounds lots of fun!
To answer your question, I use Espresso Powder from King Arthur Flour. Hope that helps.