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Espresso Brownies take brownies to another level! These fudgy brownies feature a coffee flavored cream layer and are finished off with chocolate ganache. What is not to love? These brownies from scratch have three layers and are so worth the extra effort. If you are a coffee lover, you’ll love this recipe!
Who doesn’t love the combination of chocolate and coffee? We’ve featured this killer combo before with these chocolate coffee cupcakes with mocha frosting but if you are looking for a cake, try this chocolate bundt cake with coffee glaze. These brownies from Amanda West may take a bit more effort but they are worth it! Give them a try and let me know what you think.
To make these delicious coffee brownies, you’ll need the following ingredients:
Espresso baking powder is what is typically used for tiramisu and works great for this recipe. I have found it locally in the baking aisle near the cocoa powder.
These espresso brownies are fairly easy to make from scratch. Start by preheating your oven to 350 degrees Fahrenheit. Prepare an 8-inch baking pan with non-stick spray or line it with foil and spray the foil with non-stick spray. The foil will allow for easy lifting of the bars out of the pan and make them so much easier to cut! (I do this for all my bars for easy clean up and cutting!)
Cut one stick of butter into small chunks. Add to microwave safe bowl. Add chocolate. Cook in 30 second intervals, stirring in between, until completely melted. Be careful to not cook for longer than necessary. Set aside.
In a medium sized bowl, add eggs, sugar, vanilla and melted chocolate mixture.
Mix until well combined. Add in flour and baking soda and mix until smooth.
Spread into the prepared baking dish. Bake for 25 to 30 minutes, until a toothpick comes out clean. Allow the brownies to cool before preparing the coffee layer.
Once cooled, mix together the espresso powder and heavy cream in a medium bowl. Add the powdered sugar and 2 tablespoons of butter and mix together until well combined.
Spread the mixture carefully over the brownie top and allow it to set in the fridge, approximately 30 minutes.
Once set, warm up a saucepan and melt the chocolate chips and heavy cream.
When it’s nice and creamy, pour the chocolate sauce over the coffee layer and carefully spread it out.
Place into the fridge to help set the chocolate layer. Cut into 4 rows by 4 row before serving.
In a medium sized bowl, add eggs, sugar, vanilla and melted chocolate mixture. Mix until well combined. Add in flour and baking soda and mix until fully incorporated.
Can be stored on the counter, covered, but will remain soft. These brownies taste best stored covered in the fridge.
These can be stored on the counter, covered, but will remain soft. These brownies taste best stored covered in an airtight container in the fridge, especially with the chocolate ganache.
Coffee lovers will fall in love with these fudgy brownies! I hope you love these Chocolate Espresso Brownies made from scratch featuring a creamy coffee layer and chocolate ganache!
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