We have a major weakness for brownies, especially extra-soft, fudgy ones. A few of us also have a weakness for the rich, “roasty” flavor of coffee. These Espresso Brownies by Giada De Laurentiis are beyond easy and deliver an intense chocolatey-ness as well as a strong espresso presence. It’s commonly agreed upon that a bit of coffee or espresso enhances the flavor of chocolate, lending even more richness, and this recipe proves that. Giada cuts corners here with a boxed brownie mix, and, if that offends you, then go ahead and make your own brownie batter from scratch and continue on with the recipe from there.
We don’t drink coffee ’round these parts, so if you’re worried about any caffeine effect these might have on you, consider this: if I drink a diet coke within 3 hours of bedtime, I’m up half the night… that’s how sensitive I am to caffeine. I had a few of these puppies 2 hours before bed and slept like a baby. But, if you have any qualms about using coffee for baking, go ahead and skip this recipe.
Tip (unsponsored): We have found that espresso powder isn’t necessarily easy to find, at least for us non-coffee drinkers. We have found it before at TJ Maxx, but not consistently. My dear friend and neighbor, Dusty, recently ordered me some from William Sonoma and (coming in a jar just larger than your typical spice jar) it’s just the perfect size for those of us who only use it for baking. It should be good for about a year and half.
If you can’t find espresso powder and don’t care to order some, regular coffee grounds should work just fine. You may need to add more than the recipe calls for as espresso powder is more concentrated in coffee flavor than regular grounds. Grinding it with your spice grinder may eliminate any potential grittiness you might get using grounds as opposed to the powder.
Have your kids help you dump and mix ingredients. In fact, your kids age 8 and older would be great at doing most of the work themselves!
From: Espresso Brownies
- Nonstick vegetable oil cooking spray
- ⅓ cup plus 2 tablespoons water
- ⅓ cup vegetable oil
- 2 large eggs
- 2 tablespoons plus 2 teaspoons espresso powder
- 1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
- ¾ cup semisweet chocolate chips
- 1 teaspoon vanilla extract
- 1½ cups powdered sugar
- 1 tablespoon unsalted butter, room temperature
- Preheat oven to 350 degrees F.
- Spray a 9 by 13-inch baking pan with nonstick spray. Whisk ⅓ cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
- Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.
Leave a Reply