Espresso Brownies

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Espresso Brownies…

Hey everyone!

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!

INGREDIENTS:

  • 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

DIRECTIONS:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

NOTES:

  • 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.

My adaptations:

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 🙂

#theblendcoffee

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. 

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Jai
Windish

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15 comments

    1. You shouldn’t hold back. They are delish. There isn’t really enough coffee in each brownie to notice it too much – that’s why my first batch of these I cut the coffee in half. Total time about an hour, you really should try them. 😍😍😍

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