Get the Recipe Espresso Brownies with Chocolate Ganache

Name: Get the Recipe Espresso Brownies with Chocolate Ganache
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 brownies
Ingredients: ½ ½ cup unsalted butter; ¾ ¾ cup semi-sweet chocolate chips; 1 1 teaspoon vanilla extract; 1 1 cup granulated sugar; 2 2 eggs; ½ ½ cup all-purpose flour; ½ ½ cup unsweetened cocoa powder; ½ ½ teaspoon fine salt; 2 ½ 2 ½ teaspoons espresso powder; ¼ ¼ cup heavy cream; 2 2 teaspoons espresso powder; ½ ½ cup semi-sweet chocolate chips

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
12 brownies
Course
Dessert
Cuisine
American

Get the Recipe Espresso Brownies with Chocolate Ganache

Uri Fleming

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Calling all coffee lovers with these irresistible Espresso Brownies. Moist, fudgy brownies combined with a rich coffee flavor then glazed with an espresso chocolate ganache for a luxurious finishing touch. It's love at first bite!

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Ingredients

Servings

½ ½ cup unsalted butter 1 stick
¾ ¾ cup semi-sweet chocolate chips divided
1 1 teaspoon vanilla extract
1 1 cup granulated sugar
2 2 eggs room temperature
½ ½ cup all-purpose flour
½ ½ cup unsweetened cocoa powder
½ ½ teaspoon fine salt
2 ½ 2 ½ teaspoons espresso powder

Espresso Ganache

¼ ¼ cup heavy cream
2 2 teaspoons espresso powder
½ ½ cup semi-sweet chocolate chips

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Instructions

Preheat oven to 325°F. Line an 8x8 pan with parchment paper, making sure each side has some hanging over to easily remove. Alternatively, lightly grease the pan.
Melt the butter and 1/4 cup chocolate chips tother either using a double boiler or in a microwave-safe bowl. If microwaving, heat the mixture in 20-second increments, stirring in between to prevent burning.
Once melted, let cool slightly, then whisk the vanilla and sugar into the butter/chocolate mixture. Add the eggs one at a time, whisking between each addition just until combined.
Using a wooden spoon or spatula, stir in the flour, cocoa powder, salt, and espresso powder. Once the dry ingredients are halfway combined, add the remaining 1/2 cup of chocolate chips. Stir until incorporated, but take care to not overmix.
Bake for 25-35 minutes, until brownie edges are set and desired "gooey-ness" is reached. Check by inserting a toothpick. Let the brownies cool on the counter before frosting.
Espresso Ganache: In a small saucepan, heat the heavy cream and espresso until warm, just before a simmer. Place chocolate chips in a separate bowl and pour heated cream over the chocolate. Let sit for 1 minute, then stir until smooth and glossy. If the cream is not hot enough to melt all the chips, you may need to microwave for 10-15 seconds, but be careful it doesn't burn.
Pour the ganache onto the brownies and spread evenly. Top with sea salt flakes, if desired. Slice into 9 large brownies or 12 smaller brownies, and enjoy!