DOUBLE SHOT ESPRESSO BROWNIES
DOUBLE SHOT ESPRESSO BROWNIES ARE RIDICULOUSLY RICH, FUDGY, AND LOADED WITH DECADENT DARK CHOCOLATE ESPRESSO FLAVOR. THEY’RE MADE FOR THE COFFEE LOVERS.
In all honesty, I hadn’t planned on sharing this brownie recipe so soon but then I found out that today, February 1st, is National Dark Chocolate Day and thought these Double Shot Espresso Brownies would be a great way to celebrate such a delicious holiday!
My Double Shot Espresso Brownies are ridiculously rich, fudgy, and loaded with espresso flavor. If you aren’t a fan of dark chocolate or strong coffee, then these aren’t for you. But if you are a caffeine fanatic, then you need to whip up these one bowl brownies ASAP!
I’m calling my brownies Double Shot Espresso Brownies because of their ridiculously strong coffee flavor. This is achieved by taking regular espresso beans, grinding them on the espresso setting, then grinding them a second time into an espresso powder using a .
After all this grinding, you’re left with a super fine, highly intense espresso powder. With a half cup of espresso powder baked into these Double Shot Espresso Brownies, the caffeine in each of the 16 bites is equivalent to that of about one cup of coffee.
The brownie’s espresso flavor is further enhanced by the bittersweet chocolate and cocoa powder in the batter. The brownies bake up to be super thick and fudgy, slightly on the edge of under-baked while nudging perfectly chewy!
To even out the espresso flavor and intense dark chocolate, I chose to frost the brownies with a thin layer of chocolate buttercream. My go-to chocolate buttercream recipe adds a subtle amount of sweetness, balancing the bitter chocolate and coffee flavor.
They’re the perfect chocolate, coffee bite. I highly suggest serving these up with a tall glass of milk.
DOUBLE SHOT ESPRESSO BROWNIES
- 10 tablespoons unsalted butter
- 4 ounces bittersweet chocolate, roughly chopped
- 1¼ cups granulated sugar
- ½ cup espresso powder
- 3 large eggs at room temperature
- 3 tablespoon unsweetened cocoa powder
- ⅔ cup all-purpose flour
- ½ teaspoon salt
- Chocolate Buttercream
- 1/2 cup unsalted butter, softened to room temperature
- 1¾ cup confectioner’s sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons half and half (or milk of choice)
- ½ teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon cocoa powder, for dusting prior to serving, optional
- Preheat the oven to 350*F and line an 8×8 inch pan with parchment paper. Set aside.
- In a medium-sized saucepan over low heat, melt the butter and bittersweet chocolate, stirring constantly so as not to burn.
- Once melted, remove from heat and into the saucepan, whisk in the sugar and espresso powder. Add the eggs, one at a time, fully incorporating the first before adding the next.
- Whisk in the cocoa powder, flour, and salt until just incorporated. Do not over mix.
- Distribute the batter evenly into the prepared pan and bake 30-35 minutes. Remove from oven and cool completely before frosting.
- While the brownies are baking, make the frosting. In a medium-sized bowl using an electric hand mixer (or a stand mixer, if preferred) cream together the butter, confectioner’s sugar, cocoa powder, vanilla, and a pinch of salt. Slowly add 1 tablespoon of milk until the buttercream reaches a spreadable consistency. Add more as needed.
- Once the brownies are completely cooled, frost them with a thin layer of the chocolate buttercream. Dust with cocoa powder in a small sifter, if desired. Cut into 16 pieces before serving.