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Oh my goodness. These might be the best thing I’ve ever tasted. Get your baking ingredients ready because I hope by the end of this post I’ve convinced you to make them.
Last week I wrote about how even food bloggers sometimes use box mixes. Box mixes are great, but nothing will ever compare to these amazing homemade espresso chocolate chunk brownies. No box mixes in this recipe, just 100% love and espresso.
I’m not sure what kind of brownies you like, but I like thick, chocolatey brownies.
And that’s exactly where this recipe starts, with lots of melted chocolate. These brownies get there amazing espresso flavor from ground espresso.
Since Ryan worked at a coffee shop in high school, he has always loved coffee. So we have lots of coffee supplies around the house including regular coffee, decaf coffee, regular espresso grounds, decaf espresso grounds, a coffee maker, a french press, and an espresso machine.
Could we start our own coffee shop? I would have to buy more mugs :)
If you only have regular coffee grounds at your house, I would suggest picking up some espresso grounds or espresso powder to add to your baking collection. Using coffee grounds in this recipe will not produce the same flavor as espresso. You should be able to buy espresso grounds at any coffee shop in your neighborhood. Or you can buy it from Amazon, King Arthur Flour, and even Williams-Sonoma, take a look here.
If you’re contemplating buying espresso powder, you probably want to know what else it’s good for.
Besides using it to make espresso chocolate chunk brownies, it can be used when making cookies, cakes, cupcakes, cheesecake, flavoring pudding or mousse, add it to hot beverages, making espresso glaze, put it in banana bread, rub it on a pork tenderloin, use it to ‘dust’ baked goods like you would with powdered sugar, and lastly, make homemade mocha ice cream :)
Did I convince you to buy espresso powder?
I think I convinced myself to buy a few more containers!
The espresso glaze is optional and adds an extra punch of BOOYA!
If you’re a chocolate lover and if you love your morning cup of coffee, these are going to be a favorite!
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Espresso Chocolate Chunk Brownies
Ingredients
Brownies
- 1 ¼ cups all purpose flour
- 1 tsp salt
- 2 tbsp unsweetened cocoa powder
- ¾ cup chopped chocolate chunks or semi-sweet chocolate chips
- 10 oz dark chocolate chips, equal to 1 & 1/4 cup
- 2 sticks unsalted butter, cut into 1-inch pieces (1 cup)
- 3-4 tbsp espresso grounds or espresso powder
- 1 cup sugar
- ½ cup packed brown sugar
- 5 large eggs, at room temperature
- 2 tsp vanilla extract
Glaze (optional)
- 2 tsp espresso grounds or powder
- 1 tbsp water
- ½ tsp vanilla
- ¾ to 1 cup powdered sugar
Instructions
Brownies
- Preheat the oven to 350º F. Liberally butter a 9x13 inch baking pan. Remove the eggs from the fridge.
- In a bowl, mix together the flour, salt, cocoa powder and chopped chocolate chunks. Set aside.
- In a medium saucepan over low heat, combine the dark chocolate morsels, butter and espresso. Stir the mixture occasionally until everything is melted. Once melted, remove the pan from the heat.
- Add the sugar and brown sugar to the chocolate mixture in the saucepan and mix. If the mixture is not already at room temperature, allow it to cool for a few minutes before adding the eggs.
- Add three eggs to the chocolate mixture and mix well. Add the remaining two eggs, and mix again. Stir in the vanilla.
- Slowly combine the flour mixture into the chocolate mixture, stirring to mix. Avoid over mixing, if a little bit of the flour is visible that’s okay.
- Transfer the batter into the 9x13 inch pan, spreading evenly. Bake in the center of the oven for 22-27 minutes, Bake until a toothpick inserted into the center comes out with a few crumbs. Let the brownies cool completely before cutting.
Glaze (optional)
- In a small bowl, dissolve the 2 tsp of espresso into 1 tbsp of water. Stir in the vanilla and powdered sugar, mix everything until smooth. Drizzle the glaze over the brownies either before or after cutting them.
- Store the brownies in an airtight container, either on the counter for up to 2 days or in the fridge.
Notes
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Girl, you and your espresso, chocolately treats! I am dying over here!
We are coffee lovers in this house! And chocolate lovers!
Oh yeah, these brownies are what’s up.
Haha, yeah Amina!
Brownies are my favorite!! I am with you, nothing compares to homemade! These look perfect!
Although I am a sucker for a boxed brownie mix, that wonders of dumping and mixing :)
Chocolate AND espresso?! Be still my heart. These look amazing Beth. And kudos on no box mixes! I am definitely one to cut corners most of the time, due to lack of time. But nothing will ever beat those made from scratch with love :)
I love that you used the phrase be still my heart :)
Oh man, I haven’t had a good brownie in way too long. These look perfectly rich and fudgy — the best kind!
And oh so espresso-y!!
Oh my yumminess! This coffee loving-chocoholic is dying over how delicious these look and sound! Pinned and can’t wait to bake them!
Thanks for pinning these Maegan!
These look fudgy and chewy and PERFECT!
It’s like I’m dreaming :)
I need to restock my espresso powder supply, because these brownie need to make an appearance in my kitchen soon!
Invite me over when you do? :)
I absolutely LOVE chocolate brownies! These look divine and seriously moresish, Beth! Loving the addition of espresso!
The espresso makes these babies 100 times better!
I’m not a coffee fan, but I do love what it does when you add it to chocolate. These brownies look amazing!
You could definitely lessen the amount of espresso if you’re not a huge fan, but still give it a nice flavor!