What’s Baking: Triple-Chocolate Espresso Brownies

February 23, 2011

My brother in-law sent me a text one afternoon asking me for a brownie’s recipe. Of course, I quickly suggested Ina’s Outrageous Brownies which won a lot of nods from my crowd. I warned him that it makes a ton. When Red heard that we were talking about brownies, we just realized that since we loved these Outrageous Brownies so much, I have never really felt the need to try any new recipes. However, his text got me thinking about brownies so much that day, I ran to my stack of cookbooks and quickly saw this recipe that I just had to try This brownie was chewy and chocolatey, with a hint of espresso, which I loved. The smokey coffee really enhances the chocolate flavor. This brownie is slightly less moist and much less cakey than the Outrageous Brownies; and even closer to fudgy. They were also very rich; therefore the recipe recommended smaller pieces for serving.

Our What’s Baking Group Challenge is hosted by Dunne from With a Cherry on Top, with a theme of “Baked with Love”.  I think first of all, nothing says love more than home cooked meals and homemade baked goods. This fudgy and chocolatey espresso-hint homemade brownie recipe definitely fits the bill! Happy Baking!

Adapted from The America’s Test Kitchen Family Cookbook


5 ounces semisweet or bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut into quarters
3 tablespoons cocoa powder
1-1/2 tablespoons instant espresso, or coffee powder
3 large eggs
1-1/4 cups (8.75 ounces) sugar
2 teaspoons vanilla extract
1/2 teaspoons salt 1 cup (5 ounces) unbleached all purpose flour

Adjust oven rack to lower-middle position and heat oven to 350 degrees.

Spray 8-inch square baking pan with non-stick cooking spray. Fold two 16-inches pieces of foil-length wise to 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 non-stick cooking spray.

In medium heatproof bowl set over pan of almost simmer water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa and espresso powder until smooth. Set aside to cool slightly.

Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon 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 small amount of sticky crumbs clinging into 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 squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic in plastic and refrigerated up to 5 days).

Yield: (64) 1-inch squares


BB Outrageous Brownies

May 28, 2009

FINALLY! An excuse to make these gorgeous Outrageous brownies (and no, just to have these delish treats laying around the house for just the two of us isn’t a good enough reason to make these!!). I have been drooling on this recipe and the picture since I got the cookbook earlier this year. So Red and I sincerely thank Eva of I’m Boring for such a great recipe selection. We loved this, and so did our friends who got to taste another winning recipe of Ina!

I did not modify this recipe…for once! And I loved how it turned out the way it is. It’s very chocolatey, rich, almost fudge-like, and would wow any of your chocohalic-friends. I also made the entire batch using the exact measurement pan that Ina used (because we had two dinners to go to with friends); and this recipe made 20 LARGE brownies. It can easily be cut into 40-standard size brownies. The only “complaint” that I have, if at all, is that I must have used 5 different bowls when making this. A bowl for the chocolate to melt, a bowl for the walnuts and chocolate chips, a bowl for this…. but it was a very minor complaint in comparison to the reward of having this hunk of scrumptious brownies with coffee.

Another reason to love this recipe was that it retained its moisture if you wrap it tightly with a plastic wrap!!! We enjoyed this recipe for the whole week, and we loved it even better 2-3 days later. That’s something that I don’t normally find in baked goods!

Here’s a nod especially to Mollie, my dearest friend, who’s currently living in Brazil– and has recently discovered her hidden passion in baking and cooking. She requested a recipe with easy to find ingredients that she can make from scratch, especially sweets –I hope this one will do it for you, Mol!! Miss you!

Espresso Brownies

May 10, 2009

Red first introduced me to this yummy adult treats when we first met 2.5 yrs ago. All of his friends always requested him to whip up this treat for parties and get together. One even asked if Red could shipped them through Fed-Ex when he moved to Iowa. We made these a couple of days ago to the delight of our friends, Jill and Sarah who drove 2.5 hrs to see us.

This isn’t a kid-friendly recipe since kids don’t usually like the coffee flavor in the frosting, but adults love since it adds depth to the chocolate flavor.

Espresso Brownies
Courtesy of Giada de Laurentiis (Food Network)


  • Nonstick vegetable oil cooking spray
  • 1/3 cup plus 2 tablespoons water
  • 1/3 cup vegetable oil
  • 2 large eggs 2 tablespoons plus 2 teaspoons espresso powder
  • 1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
  • 3/4 cup semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
  • 1 tablespoon unsalted butter, room temperature

Brownie Directions

  • 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.

Frosting Directions

  • 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.