ESPRESSO FUDGE BROWNIES RECIPES
SUPER FUDGY TRIPLE CHOCOLATE ESPRESSO BROWNIES RECIPE ...
Instant Chocolate and coffee together, yum!! The espresso adds a coffee flavor that compliments the rich, deep chocolate flavor of the brownies.
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 12 brownies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to lower-middle position and heat oven to 350 degrees.
- Spray 8-inch square baking pan with nonstick vegetable cooking spray.
- Fold two 12-inch lengths of foil lengthwise so that they measure 7 inches wide.
- Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies.
- Fit second sheet in pan in same manner, perpendicular to first sheet.
- Spray foil with nonstick cooking spray.
- In medium heat-proof bowl set oven a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth.
- Whisk in cocoa and espresso powder until incorporated.
- Set aside to cool slightly.
- Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined.
- Whisk chocolate mixture into egg mixture; then stir in flour until just combined.
- Pour mixture into prepared pan, spread into corners and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of moist batter clinging to it, 35 to 40 minutes.
- Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles.
- Cut into 1-inch square and serve.
- Do not cut brownies until ready to serve, brownies can be wrapped in plastic and refrigerated up to 5 days.
Nutrition Facts : Calories 294.5, FatContent 17.9, SaturatedFatContent 10.8, CholesterolContent 66.8, SodiumContent 120.6, CarbohydrateContent 34.9, FiberContent 3.5, SugarContent 21.1, ProteinContent 5.2
ESPRESSO BROWNIES RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
Provided by Giada De Laurentiis
Categories dessert
Total Time 1 hours 17 minutes
Prep Time 12 minutes
Cook Time 35 minutes
Yield 36 bite-size brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 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.
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TRIPLE CHOCOLATE ESPRESSO BROWNIES | LOVE AND OLIVE OIL
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- Preheat oven to 350 degrees F. Line an 8-by-8 square baking pan with lightly buttered parchment paper.In a medium saucepan, melt butter and chopped chocolate over low heat. Remove from heat and add sugar; stir until sugar somewhat dissolves and forms a grainy paste; batter should be slightly warm, not hot to the touch (you don’t want to cook the eggs). If necessary let it cool another minute or two before adding the eggs.In a bowl, whisk together flour, cocoa powder, salt and espresso powder.Whisk in eggs, one at a time, incorporating completely before adding the second egg. Continue whisking for 1 to 2 minutes until you have a smooth and shiny batter. Whisk in vanilla. Sprinkle over dry ingredients and fold until just incorporated. Fold in chocolate chips.Pour brownie batter into prepared pan. Bake for about 35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs attached.Remove from oven and place on a wire rack; let cool completely (or, even better, let chill overnight for even fudgier brownies).Once brownies are cool, prepare the chocolate glaze. Combine cream, butter, corn syrup, chocolate and espresso in a small saucepan. Stir gently over low heat until chocolate is completely melted and glaze is smooth. Pour over cooled brownies, spreading into an even layer. Lift and bang the pan on the countertop a few times to help the glaze settle and remove air bubbles. Let cool at room temperature for 1 hour, then refrigerate until completely set.To slice, lift entire block of brownies out of the pan using the parchment paper as handles. Using a large knife, cut into 16 squares, wiping the knife with a moist towel between each slice. Brownies will keep, covered in the refrigerator, for up to 1 week.
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