Irresistible Espresso Brownies Recipe

This recipe creates yummy brownies with espresso, topped with mocha frosting and chocolate ganache. It's a perfect treat for coffee and chocolate lovers, blending strong espresso and chocolate flavors.

And just when you think it can't get any better, we add smooth mocha frosting and a rich chocolate ganache drizzle. Serve these at your next gathering, and you'll be the dessert table star. These gooey mocha brownies aren't just a treat; they set a whole mood!

Recipesium Dessert Recipes, Go!!

Tips for Perfect Espresso Brownies:

• Quality Ingredients: Use good cocoa powder and espresso for richer taste.
• Room Temperature Ingredients: Let eggs and butter be at room temperature for smoother blending.
• Melting Butter: Cool melted butter a bit before adding to sugars to maintain the right texture.
• Dissolving Espresso: Fully dissolve espresso powder in warm water for even flavor.
• Don't Overmix: Mix wet and dry ingredients until just combined to avoid tough brownies.
• Folding Chocolate Chips: Gently fold chocolate chips into the batter.
• Testing Doneness: Check with a toothpick; it should have a few moist crumbs, not wet batter.
• Cooling Time: Cool brownies completely before frosting for a proper set.
• Smooth Frosting: Sift powdered sugar for a lump-free frosting.
• Ganache Consistency: If too runny, let ganache sit to thicken before drizzling.
• Cutting Brownies: Use a sharp, clean knife for neat cuts.
• Storage: Keep leftover brownies in an airtight container to maintain moisture.
• Experiment with Flavors: Adjust espresso or add nuts for a unique twist.
• Serve Creatively: Warm brownies with vanilla ice cream make a delightful dessert.

 Irresistible Espresso Brownies Recipe

Irresistible Espresso Brownies Recipe for Coffee and Chocolate Lovers

Course: Dessert Cuisine: American Keyword: Gooey Mocha Brownies, Espresso Brownies Prep Time: 30 minutes Cook Time: 30 minutes Refrigerate Time: 1 hour Servings: 8 people

Ingredients:

For the Brownies:

• 1 cup melted unsalted sweet cream butter (let it cool)
• 2 tablespoons canola oil
• 1¼ cups granulated sugar
• 1 cup firmly packed light brown sugar
• 4 large eggs
• 2 tablespoons instant espresso powder
• ¼ cup warm water
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• ¾ teaspoon kosher salt
• ½ teaspoon baking powder
• 1 cup semi-sweet chocolate chips

For the Mocha Frosting:

• 1 cup softened unsalted sweet cream butter
• 3 cups powdered sugar
• 3-5 tablespoons heavy whipping cream
• 4 tablespoons espresso powder
• ¼ cup warm water

For the Chocolate Ganache:

• ½ cup semi-sweet chocolate chips
• ¼ cup heavy whipping cream

Instructions:

1. In a small bowl, mix 2 tablespoons espresso powder with ¼ cup warm water. Set aside.
2. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with non-stick spray.
3. In a big bowl, whisk together melted butter, canola oil, and sugars until well mixed. Add eggs and the prepared espresso mixture.
4. In another large bowl, combine flour, cocoa powder, salt, and baking powder.
5. Gradually add the dry ingredients to the wet mixture and mix until just combined. Gently fold in the chocolate chips.
6. Pour the batter into the prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely.
7. In a small bowl, dissolve 4 tablespoons espresso powder in ¼ cup warm water. Using a stand mixer, beat together softened butter, powdered sugar, heavy whipping cream, and the espresso mixture until smooth. Add more powdered sugar if needed to get the desired consistency.
8. Spread the frosting evenly over the cooled brownies.
9. Heat the heavy cream in a small pot until it starts to boil. Pour it over the chocolate chips in a medium bowl, let it sit for a minute, then whisk until smooth. Transfer to a piping bag, snip the tip, and drizzle over the frosted brownies.
10. Refrigerate for an hour before cutting and serving. Enjoy!