So, this is my very first recipe post. I have to admit that I really never pictured myself trying, reviewing, or posting recipes on my blog. However, it is a great way for me to try new things and introduce some of my favorite foods to readers.
Without further ado – Espresso Brownies
This is an adapted recipe that I discovered through my Pinterest account. If you ever tried Starbucks Espresso Brownies that were quite popular, you know what I’m talking about – they were absolutely delicious. I do not visit Starbucks much any longer, but I am told that the Espresso Brownies are no longer offered at Starbucks 😦 However, there are a few really good “copycat” recipes to keep this delicious treat alive and well. This is one of them.
I am giving credit to Marzia, author of the blog Little Spice Jar, for Copycat Espresso Brownie recipe – go check out her blog for some wonderful recipes. Here is the link to her original posted recipe: Copycat Espresso Brownies
STARBUCKS COPYCAT ESPRESSO BROWNIES
A fudgy brownie that tastes just like Starbucks Espresso Brownies! These soft and chewy brownies are loaded with real, ground espresso to give you that jolt of caffeine!
- 10 tablespoons salted butter (see notes)
- 6 ounces bittersweet chocolate, chopped into pieces
- 1 1/4 cup granulated sugar
- 1/2 cup ground espresso (see notes)
- 3 large eggs
- 3 tablespoons cocoa powder
- 2/3 cup all purpose flour
- Position a rack in the center of the oven and preheat the oven to 350ªF. Spray an 8×8 square baking dish with cooking spray, set aside.
- Fill a medium saucepan half way full with water and heat over medium heat. Place a glass bowl over the saucepan so that it rests in the saucepan without touching the water. Add the butter and chocolate and allow to melt completely. Remove from heat.
- Stir in the sugar and espresso grounds and continue to mix until the sugar is completely mixed. Add the eggs, one at a time, waiting until each is incorporated before adding in the next. Add the cocoa powder along with the flour and mix until *JUST* incorporated. Do not overmix.
- Pour the brownie batter into the prepared baking dish and smooth out the top. Bake the brownies for 30-38 minutes. I baked mind for 35 minutes exactly and they were slightly underdone and extra fudgy, which is exactly how we like them. Let cool on a wire rack for at least 30 minutes before removing from baking dish. Serve warm.
- 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.
This is a very good recipe even if you do not wish to make any changes to the original recipe. My suggestions based on my own tastes:
- If you read my Recipes main page you read that I am a firm believer in high quality ingredients. I am sure Marzia uses great ingredients as well – not the point. DO NOT skimp on the ingredients if you want delicious brownies.
- Espresso – Buy really good coffee grounds. I use local grounds from my favorite local coffee house – The Blend. Have the coffee house grind it for you on the finest setting they have. Using a grocery store grinder will do in a pinch, but it will not get your espresso ground well – grocery stores do not maintain their equipment well. You can see in the picture above that I have my coffee ground to nearly powder – it will mix well and you will not get crunchy coffee bean texture in your brownies
- I use Ghiradelli cocoa and chocolate pieces. You can use whatever you want, but if you want really, really good brownies, use Ghiradelli or equivalent quality.
- Depending on how strong of coffee flavor you want in your brownies, you might want to consider cutting the 1/2 cup espresso to 1/4 cup. The first batch of brownies I did we cut that in half and they were quite good and still had good coffee flavor. Personal taste rules here.
- Keep an eye on the baking time – Marzia said it best; if you want moist, gooey brownies, cook a little less time. Also, another caveat – for this recipe, do not use any baking dish larger than the 8 x 8. Your brownies will get too thin and the moist consistency we are after will be lost. You will end up with more “cake like” brownies. Stick with 8 x 8 for those thick, moist, gooey brownies we all love.
- You can serve these warm and they are truly delicious. I put mine in the refrigerator after cooling as above – this made the brownies a little more dense and just even more enjoyable with your morning coffee. They will keep a little longer this way, AND if you’re a warm brownie person just throw it in the microwave for about 10 or 15 seconds 🙂
There you have it folks. Copycat Espresso Brownies
Head on over to Little Spice Jar and show Marzia some love for bringing this base recipe to all brownie lovers 🙂
Please read my main Recipes page. I do not put nutritional information on my recipes. If you question any recipe of mine as “healthy” or not, just move right on by. I do not count calories and I do not have any food allergies, so I cook what I want and leave it up to you to indulge at your own risk. Just make sure to go for a walk after you indulge.