Espresso Brownies Recipe

Name: Espresso Brownies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1/2 cup all-purpose flour; 2 tablespoons espresso powder; 1/8 teaspoon baking powder; 1/8 teaspoon salt; 1 cup white sugar; 1/2 cup butter, softened; 2 eggs; 2 (1 ounce) squares unsweetened baking chocolate, melted; 1/2 teaspoon vanilla extract; 1 cup coarsely chopped walnuts, optional

Cook Time: 35 minutes

Ingredients

1/2 cup all-purpose flour
2 tablespoons espresso powder
1/8 teaspoon baking powder
1/8 teaspoon salt
1 cup white sugar
1/2 cup butter, softened
2 large eggs
2 ounces unsweetened baking chocolate, melted
1/2 teaspoon vanilla extract
1 cup chopped walnuts (optional)

Directions

Preheat the oven to 325F (165C). Grease an 11x7-inch baking pan.
Sift together the flour, espresso powder, baking powder, and salt in a medium-sized bowl.
In a large mixing bowl, beat the sugar and butter with an electric mixer until light and fluffy.
Beat in the eggs one at a time, making sure the batter becomes smooth after each addition.
Stir in the melted chocolate and vanilla extract, mixing well.
Gradually add the flour mixture to the batter, stirring until just combined.
If desired, fold in the chopped walnuts.
Spread the batter evenly into the prepared baking pan.
Bake in the preheated oven for 35-40 minutes, or until the top is dry and the edges start to pull away from the sides of the pan.
Allow the brownies to cool completely in the pan before cutting into squares and serving.

Nutrition Facts (per serving)

Nutrition	Amount	% Daily Value*
Calories	194	10%
Total Fat	11g	14%
Saturated Fat	7g	33%
Cholesterol	51mg	17%
Sodium	100mg	4%
Total Carbohydrate	22g	8%
Dietary Fiber	1g	3%
Total Sugars	17g
Protein	2g	5%
Vitamin C	0mg	0%
Calcium	15mg	1%
Iron	1mg	7%
Potassium	62mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Author: Yolanda Gutierrez

Origin and History

Brownies, the iconic American dessert, have a long history rooted in the late 19th century. While there are competing theories regarding their origin, most food historians agree that they first appeared in the United States around the 1890s. The idea of adding espresso to brownies is a more modern twist, reflecting the growing popularity of coffee and espresso beverages in global cuisine. Espresso brownies combine the rich flavor of dark chocolate with the bold kick of espresso, creating a treat that appeals to both chocolate lovers and coffee enthusiasts alike. Over time, espresso brownies have evolved, with various adaptations appearing in coffee shops and home kitchens across the world.

Regional Variations

Espresso brownies, though rooted in American cuisine, are now popular in many regions. In Italy, where espresso is a cultural staple, it is common to find variations of brownies and cakes that incorporate espresso or coffee. Espresso brownies are sometimes enhanced with nuts, as seen in many traditional Italian cakes, or served alongside a shot of espresso for an extra boost. In other countries like the UK, the combination of coffee and chocolate in baked goods like brownies is widely appreciated, with subtle differences in texture and sweetness depending on local preferences.

How Espresso Brownies Differ from Similar Desserts

Espresso brownies are distinct from traditional chocolate brownies because of the addition of espresso powder, which intensifies the chocolate flavor and adds a unique depth. Unlike regular brownies, which are typically rich and fudgy, espresso brownies often have a slightly denser texture with a stronger, more complex taste. The espresso not only enhances the chocolate but also gives the brownies a sophisticated flavor profile that sets them apart from similar desserts like chocolate cakes or simple brownies without added flavors.

Where Espresso Brownies are Served

Espresso brownies are commonly served in coffee shops, especially those that emphasize gourmet coffee and baked goods. They are a popular treat for pairing with a cup of freshly brewed coffee or espresso, as the flavors complement each other beautifully. At home, they can be a quick and indulgent dessert for family gatherings or special occasions. Some upscale restaurants also include espresso brownies on their dessert menus, often presented with a scoop of vanilla ice cream or a drizzle of chocolate sauce for extra decadence.

Interesting Facts About Espresso Brownies

Espresso powder is more concentrated than regular coffee grounds, so it provides a much stronger coffee flavor in baked goods.
While traditional brownies were made with unsweetened baking chocolate, modern espresso brownies often use a combination of cocoa powder and chocolate for an extra rich flavor.
Espresso brownies tend to taste even better the second day, as the flavors continue to meld together, making them a great make-ahead dessert.
Some variations of espresso brownies include additional flavors, such as hazelnuts or caramel, to further elevate the coffee and chocolate combination.

FAQ about Espresso Brownies Recipe

Store espresso brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. To keep them fresh, consider wrapping individual brownies in plastic wrap before storing.

Yes, you can freeze espresso brownies. Wrap them tightly in plastic wrap and then in aluminum foil or place them in a freezer-safe bag. They can be frozen for up to 3 months. To thaw, let them sit at room temperature or heat them in the microwave for a few seconds.

Yes, you can use instant coffee as a substitute for espresso powder. However, the flavor may be slightly less intense. Use about the same amount of instant coffee as the espresso powder called for in the recipe.

Absolutely! Walnuts are optional in this recipe, so feel free to leave them out if you prefer. You could also try adding other mix-ins like chocolate chips, caramel bits, or dried fruit for a different twist.

If you don't have unsweetened baking chocolate, you can substitute it with cocoa powder. For every ounce of baking chocolate, use 3 tablespoons of unsweetened cocoa powder mixed with 1 tablespoon of butter to replace the fat.

To reduce the sweetness, you can cut back on the sugar in the recipe. Try reducing the amount of white sugar by up to 1/4 cup. Alternatively, using dark chocolate instead of unsweetened baking chocolate can also help balance the sweetness.

Yes, you can experiment with different flavorings. For example, adding a teaspoon of cinnamon, orange zest, or mint extract can give your brownies a unique twist. Just be sure not to overpower the espresso flavor.

The brownies are done when the top is dry, and the edges start pulling away from the sides of the pan. A toothpick inserted into the center should come out with just a few moist crumbs, not wet batter. If it comes out clean, they might be overbaked.

For clean cuts, let the brownies cool completely before slicing. Use a sharp knife, and clean it between cuts to avoid crumbs sticking. If you prefer neater edges, you can even refrigerate them for 30 minutes before cutting.

This recipe contains all-purpose flour, which is not gluten-free. To make the brownies gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend that works cup-for-cup as a replacement.