Dark chocolate brownies with strong coffee, instant espresso, and chocolate covered espresso beans. A coffee lover’s dream!
I made these brownies with my caffeine addiction in mind. Of course coffee is my absolute fave, but chocolate desserts are a close second. Luckily coffee and chocolate are such a great pairing! The espresso flavor is not overtly strong in these brownies, it enhances the deep, richness of the dark chocolate. Using both white and brown sugar lends to a slightly chewy texture, with a hint of molasses from the brown sugar. They are the perfect cross between cakey and fudgy brownies, with a slight crunch from the espresso beans.
Do you still have candy left over from Easter? I certainly do! What better way to use it than to bake. My family received a gorgeously decorated, hollow, dark chocolate Easter egg filled with all sorts of candy. This thing was enormous! I decided to break it down and use the intense, dark chocolate to make brownies.
This recipe is extra special because not only does it have instant espresso, it has chocolate covered espresso beans inside and all over the top. Have you ever tried these?? I usually find them in Trader Joe’s. They are definitely one of my favorite treats! If you are a coffee lover like me give these a try, you’ll love them.
Do you all have Easter candy left over? Using it in your recipes? Let me know 🙂
Espresso Brownies (Makes 9 large brownies)
6 tablespoons butter
6 ounces dark chocolate
¼ cup unsweetened cocoa
½ cup brown sugar
½ cup white sugar
2 teaspoons vanilla extract
1 tablespoon dark roast coffee
1 cup all purpose flour
¼ teaspoon salt
1 teaspoon instant espresso powder
¾ cup chocolate covered espresso beans, coarsely chopped
1. Preheat oven to 350º and spray an 8x8x2 inch square baking pan with non stick cooking spray. In a small saucepan melt the butter, chocolate, and cocoa powder over medium-low heat until all the ingredients are melted. Let cool slightly.
2. In a large mixing bowl blend with a hand mixer (or stand mixer) the sugars, eggs, vanilla extract, and coffee. Beat until pale yellow in color (about 3 minutes). Gradually add the chocolate mixture mixing until combined. Add the flour, salt, and instant espresso. Gently fold in ½ cup of the chocolate covered espresso beans.
3. Pour the batter into the prepared baking pan evenly. Sprinkle the remaining ¼ cup chocolate covered espresso beans over the top. Bake 35-40 minutes or until a toothpick inserted into the center is clean with a few crumbs. Cool for 15 minutes before removing from the pan and cutting.
Adapted from Martha Stewart