Triple Espresso Brownies
Submitted by TMCURRY
Three layers of espresso-spiked chocolate: a fudgy brownie base, a brown sugar walnut filling with coffee granules, and a mocha chocolate drizzle on top. For serious coffee and chocolate lovers.
YIELD
15 servingsPREP
40 minCOOK
50 minREADY
90 minThese brownies are built in three unapologetic layers of chocolate and espresso.
First, a fudgy brownie base laced with instant espresso and dark chocolate bars. Then a brown sugar filling studded with chopped walnuts, more espresso, and chopped chocolate gets spread over the partially baked base.
Back in the oven it goes until the filling sets into a chewy, nutty, coffee-scented layer.
The finale: a glossy mocha drizzle of melted chocolate chips, butter, and a final pinch of espresso, zigzagged over the top while everything is still warm.
Cut them into bars once completely cooled and try not to eat three in a row.
Pro Tips
- The brownie base bakes first for 30 minutes before the filling goes on. Do not skip this step or the layers will blend together into mush.
- Spread the walnut filling gently over the partially baked brownies. It is sticky, so use an offset spatula or the back of a spoon dampened with water.
- Cool completely before cutting. These are rich and dense, and warm brownies will squish rather than slice.
- Instant espresso granules dissolve better than regular instant coffee and give a more concentrated flavor. Find them in the coffee aisle.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease bottom only of 13×9-inch pan.
In large bowl, combine all brownie ingredients.
Beat 50 strokes by hand.
Spread in greased pan. Bake at 350℉ (180℃) for 30 minutes.
Remove from oven.
Meanwhile, in small bowl combine ¼ cup butter and brown sugar; beat until light and fluffy.
Add 1 egg, 2 teaspoons coffee granules and 1 teaspoon vanilla; beat until well blended.
In medium bowl, combine walnuts and chopped chocolate.
Add brown sugar mixture; blend well.
Spoon and carefully spread over partially baked brownies.
Bake an additional 17 to 20 minutes or until light brown.
In small saucepan over low heat, melt chocolate chips and 1 tablespoon of butter, stirring constantly until smooth.
Remove from heat. With wire whisk, stir in ⅛ teaspoon coffee granules and enough milk for drizzling consistency.
Drizzle over warm brownies.
Cool completely. Cut into bars.
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