📖 Recipe
Espresso Brownies
adapted from Epicurious
Ingredients
- 2 cups sugar
- 15 tablespoons unsalted butter (2 sticks minus 1 tablespoon )
- ¾ cup cocoa
- 3 tablespoons finely ground coffee beans
- ½ teaspoon salt
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups all purpose flour
- ¾ cup pecan pieces (optional)
Glaze
- 6 tablespoons freshly brewed coffee or espresso
- 1 cup bittersweet or semisweet chocolate chips (6 ounces)
Instructions
- Melt butter in a large saucepan or large microwave-safe bowl. Add sugar, cocoa, ground coffee, and salt, and stir to combine. Cool mixture briefly. Whisk in eggs and vanilla. Use a rubber spatula to stir in flour until just combined. Stir in pecans if using.
- Spread batter in a greased 9x13-inch pan (affiliate link). Bake at 350F for about 25 minutes, until a toothpick in the center comes out with a few moist crumbs stuck to it. Cool.
- Simmer coffee on the stove, or heat briefly in the microwave. (Otherwise, the chocolate chips won't fully melt.) Add 1 cup chocolate chips. Let stand for a few minutes, then stir until the chocolate chips melt. Let cool for about an hour, until ganache thickens. Spread over cooled brownies. Cut and serve.
Jason says
Agreed... these were really great brownies. I think the ginger would have been lost with the strong coffee and chocolate flavors, so I think you made a good choice leaving it out.