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Espresso Brownies

  • Servings: 16 squares


  • 12 ounces semisweet chocolate chips
  • 2 ounces bittersweet chocolate
  • 1/4 cup 1/2 stick unsalted butter
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons instant espresso powder
  • 1 1/4 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 6 tablespoons unsalted butter
  • 1 pound sifted confectioners' powdered sugar
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons coffee flavored liqueur
  • 1 teaspoon instant espresso powder dissolved in 1 tablespoon
  • boiling water
  • 2 teaspoons milk


Preheat oven to 350°F. Grease a 9-inch square baking pan; set aside.

In a double boiler or a microwave set on low power, melt the chocolates and 1/4 cup butter, stirring frequently; set aside. In a large bowl, sift together the fl our, 3 tablespoons cocoa, the baking powder, salt, and 2 tablespoons espresso powder. In the bowl of an electric mixer, beat granulated sugar, eggs, and vanilla on medium-high speed for 2 to 3 minutes or until light colored. Add the melted chocolate mixture; beat until combined. Gradually add the fl our mixture; mix until blended.

Pour the batter into the prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out mostly clean (these brownies should be fudgy in the center). Cool completely in pan on a wire rack.

For the frosting, in the bowl of an electric mixer, cream together the 6 tablespoons butter and the confectioners’ sugar. Add the 3 tablespoons cocoa, the liqueur, espresso, and milk; beat until smooth. Use a spatula to spread the frosting over the brownies. Cut the brownies into squares.