Rich Espresso Brownies

Prep Time
10 min
Cook Time
55 min
Tools Required
9 X 9-inch square metal baking pan

These brownies are sinfully rich, with a hit of espresso. Cut them in squares or use cookie cutters to make fancy shapes.

Cookie, Dessert, Food gifts
Special Fork
Lori Powell
  • 1 tablespoon espresso powder
  • 1½ sticks (12 tablespoons) unsalted butter, cut into pieces
  • 4 ounces bittersweet chocolate, chopped
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all purpose flour
  • 1/4 teaspoon salt
  • Confectioner’s sugar for dusting optional
  • Preheat oven to 350F. Lightly coat a 9 X 9-inch square metal baking pan with baking spray.
  • In a small bowl, whisk together espresso powder and 2 tablespoons hot water until powder is dissolved. Transfer to a medium saucepan with butter and chocolate. Melt mixture over moderately low heat, stirring occasionally until smooth.
  • Remove pan from heat and whisk in sugar until combined well. Whisk in eggs one at a time, until each one is well incorporated. Add vanilla, flour and salt and stir until just combined.
  • Pour mixture into prepared pan and bake until a cake tester or toothpick inserted in the middle comes out with a few crumbs clinging, about 50 minutes.
  • Let brownies cool completely and with a cookie cutter or knife, cut into serving pieces. Dust with confectioner’s sugar if desired.

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