Rich, dense, extra fudgy espresso brownies. I’ve got these brownies all up in your face because it’s Friday and the only thing that makes the end of the workweek better is brownies loaded with REAL ground espresso and tons of chocolate. We’re talking melted bittersweet chocolate all up in your brownies business. Cocoa powder is great, but exceptional brownies are made with lots of freshly melted chocolate. My espresso brownies are low maintenance. As in there are just 7 simple ingredients involved. 7 ingredients, 1 mixing bowl, and 1 baking dish are all you need to make the fudgiest brownies on the block. I can’t stop talking about these brownies! As in, I’ve pretty much called everyone I know and told them that I’ve officially gone bonkers for brownies that have espresso in them. They are thick, FUDGY, and super chocolatey with lots of sophistication because as I too quickly approach the big 3-0, I prefer to enjoy the same treats from my childhood but maybe in a little more adult form. And the ground espresso does just that. Lots of bold, rich coffee flavor. And you know that coffee and chocolate are made for each other. ALL good great brownie recipes start with good quality chocolate, you don’t want to use anything that you wouldn’t want to eat. I like Ghirardelli, but if I’m really in the mood to splurge, Scharffen Berger is the way to go. Also, BUTTER. Because sure, brownies made with oil are still brownies but brownies made with real, crackling 100% butter makes all the difference. Also, I’m gonna just say it. I made 9 generous sized pieces of these espresso brownies and I had a super hard time sharing. ? As in I almost, kinda wanted to hide in my room with a whole batch of these and just EAT overindulge. Brownie hoarder? Why yes, yes I am. Real, ground espresso goes into these espresso brownies. After tons and tons of recipe testing, I’ve finally cracked the code on Starbucks’ now discontinued, Espresso Brownies. I can’t quite remember, but I think they came topped with a rich and thick fudge icing. But kids, this, absolutely does not need it. It all started with espresso powder during the testing phase. But the texture and the oomph of rich caffeine just wasn’t there. I will say though that these brownies do have a little bit of texture to them because of the ground espresso, so if you’re making these for someone who doesn’t LOVE coffee, you may want to use a different recipe. Crackly top espresso brownies, loaded with real espresso flavor. They’re sweet, slightly salty, and completely sophisticated. In fact, would you mind if I replaced my morning french pressed coffee with a brownie? Can you say, perfect? All you need is a big dollop of vanilla ice cream to top on these babies when they come hot and fresh out of the oven. Go ahead, I won’t, and have no right to judge.
*Please note: the nutritional facts calculated are an estimate based on the ingredients i’ve used. If you’d like a more accurate count, please calculate them using the ingredients/brands you’ve used. The nutritional facts are for 1 /12th of the recipe.
If using unsalted butter, add 1/4 teaspoon of salt. I purchase whole espresso beans and then grind them on the ’espresso’ setting of the grocery store coffee grinders. If this is the first time you’re making these brownies, I suggest using 1/4 cup of ground espresso. I use a ½ cup but it does add a bit of texture to the brownies
