Espresso Brownies

Nothing beats a freshly brewed cup of espresso in the morning. But it’s also fabulous in a number of baked goods as well. My fudgy chocolate Espresso Brownies recipe is perfect alongside a cappuccino or vanilla latte — delightfully dense and fudge. Developed by my wife, and inspired by the Starbucks version, I think this is the best brownie recipe ever!

Espresso Brownies

Espresso Brownies

Ingredients

  • 1 (8 oz.) pkg. Baker’s Unsweetened Baking Chocolate Squares, chopped
  • 1 oz. (2 tablespoons) Ghirardelli semisweet chocolate chips
  • 1 1/4 cups sweet butter
  • 3/4 cup finely ground Starbucks Espresso beans
  • 3 1/2 cups granulated sugar
  • 1/2 teaspoon salt
  • 6 large eggs
  • 2 tablespoons pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 cups Ghirardelli semisweet chocolate chips or dark chocolate chunks

Instructions

  1. Preheat oven to 300 F.
  2. In a medium-size pot over low heat, melt butter. Add baking chocolate and the 1 oz. of chocolate chips, stirring constantly over low heat until smooth. Remove from heat.
  3. In a large bowl of a Kitchen Aid mixer, stir sugar and ground espresso on low speed until well incorporated.
  4. On medium speed, gradually add the melted chocolate-butter mixture, salt, eggs and vanilla. Beat until well blended.
  5. Reduce mixer speed to low and add flour until everything is incorporated; add chocolate chips last, just to blend.
  6. Spread batter evenly into a buttered and floured 9 x 13 pan. Bake for 70 minutes, or until center comes out clean when toothpick is inserted.
  7. Since cooking times vary, start checking after about 55-60 minutes. Remove from oven and cool completely.
  8. Cut into squares or triangles and keep refrigerated until ready for service. These brownies taste best served cold.

Recipe by Veronica Hill / CookingSessions.com

http://cookingsessions.com/espresso-brownies-recipe/